This Japanese soy sauce ginger dressing will make you fall in love with your salad.
Well-orchestrated ingredients make this Japanese origin vinaigrette a great salad finish. You can use this dressing for all kinds of salads, like a Refreshing Soba Salad, Asian cole-slaw, mixed green lettuce salad, or mixed cabbage salad with vegetables like red cabbage, carrots, radishes, red bell pepper, cherry tomatoes, scallions – topped with a (soft)boiled egg. Possibilities are nearly endless.
Always those trade-offs Garlic certainly enhances the dressing’s flavor and therefor it’s highly recommended. However since used raw having to deal with inevitably garlic breath needs prior consideration. This dressing also works really well without it.
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Japanese Ginger Dressing
2014-08-13 17:02:34
Yields 4
This classic Japanese soy sauce ginger dressing will make you fall in love with your salad.
- 2 TS soy sauce
- 1 TS finely grated ginger root
- 1 clove garlic, stem removed and minced, optional
- 3 TS olive oil
- 2 ts sesame oil
- 1 TS rice whine vinegar alternatively white wine vinegar
- 1 TS fresh lime juice
- 1 TS water
- Black pepper, to taste
- 1 ts toasted sesame seeds
- Pinch (1/8 ts) of red pepper flakes, optional
- Get all ingredients in a glass jar then close the lid and shake well to mix. Adjust the seasoning if necessary.
- Shake right before use, as the liquids will separate quickly.
- Garlic certainly enhances the dressing’s flavor and therefor it’s highly recommended. However since it’s used raw the prolonged after damage caused by the inevitably garlic breath needs consideration. This dressing also works really well without it.
- You can use this dressing for all kinds of salads, like a Refreshing Soba Salad, Asian cole-slaw, green lettuce salad or mixed cabbage salad.
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Equipment
- Thin-edged teaspoon – for easy peeling the ginger root
- Micro grater – the ones with special teeth to grate ginger easier
- Glass jar with lid – for easy shake and mix
PDF / print version
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