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Tangy Ginger Garlic Salad Dressing (Whisk or Shake)

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This vibrant dressing strikes the perfect balance between the heat of fresh ginger and the brightness of lime. By allowing the aromatics to marinate briefly, the sharp bite of raw garlic mellows into a savory depth that pairs beautifully with crunchy slaws, mixed greens, or grilled shrimp. It’s a wholesome, homemade alternative to store-bought bottles that comes together in minutes.

Ingredients

Scale
  • 2 cloves garlic, minced (about 1 teaspoon)
  • 1 tablespoon fresh ginger, grated (peeled)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon low-sodium soy sauce (or tamari for gluten-free) (15 ml)
  • 2 tablespoons fresh lime juice (about 1 medium lime) (30 ml)
  • 1 tablespoon honey (21 g)
  • 1/4 cup light olive oil or neutral oil (avocado/grapeseed) (60 ml)
  • 1/4 teaspoon red pepper flakes (optional, for extra zest)
  • 1/8 teaspoon black pepper (freshly cracked)
  • Salt (only if needed, to taste)

Instructions

  1. Prepare the Base In a medium mixing bowl or a glass jar with a tight-fitting lid, combine the minced garlic, grated fresh ginger, rice vinegar, soy sauce, fresh lime juice, and honey. Whisk vigorously (or shake the jar) for about 30 seconds until the honey is fully dissolved and the mixture looks uniform.
  2. Emulsify the Dressing If using a bowl, slowly stream in the light olive oil while whisking constantly until the liquid becomes opaque and slightly thickened (emulsified). If using a jar, add the oil, seal the lid tight, and shake hard for 15–20 seconds until creamy in appearance.
  3. Season and Spice Add the red pepper flakes (if using) and fresh black pepper. Do not add salt yet. Whisk or shake once more to distribute the seasonings.
  4. Marinate for Flavor Let the dressing rest at room temperature for at least 10 minutes. Sensory Cue: This resting period allows the acids to “cook” the raw garlic flavor slightly, removing the harsh bite and smelling sweet and savory rather than pungent.
  5. Final Adjustment Taste the dressing using a lettuce leaf (dip test).
    • Too Salty? If the soy sauce provides enough sodium, skip the salt. Only add a pinch if the flavors feel flat.
    • Too Tart? If the acidity is too sharp for your liking, whisk in an additional 1 to 2 tablespoons of oil to mellow it out.

Notes

  • Storage & Safety: Store in a clean, airtight jar in the refrigerator. Shake well before each use as separation is natural. Conserve for 5 to 7 days. Safety Warning: Do not leave the dressing out at room temperature for more than 2 hours.
  • Allergy Alert: Contains soy (soy sauce). Substitute with coconut aminos for soy-free/gluten-free needs.
  • Why it works:
    • The Acid-Fat Balance: Using both lime juice and rice vinegar provides two layers of acidity—one fruity and tart, the other mellow and sweet.
    • Resting Time: The 10-minute wait is crucial; it allows the water-soluble flavors (garlic/ginger) to infuse the acid before the oil fully coats the palate.
  • Key Success Warnings:
    • Ginger Texture: Use a microplane or fine grater for the ginger. Large chunks can be unpleasant; you want a “pulp” consistency.
    • Oil Choice: Avoid robust Extra Virgin Olive Oil, which can be bitter. Use “light” (tasting) olive oil or a neutral oil.

Nutrition

Serving: 2 Tablespoons | Calories: 145 | Fat: 14g (Sat: 2g) | Protein: 0g | Total Carbs: 6g (Fiber: 0g, Sugar: 4g) | Sodium: 150mg | Potassium: 25mg

Find it online: https://recipes.alfityan.org/2024/03/08/homemade-sesame-ginger-vinaigrette/