Ginger Salad Dressing

Make zingy ginger salad dressing with just 5 simple, inexpensive ingredients. It’s super bold and bright, a little fiery, and ready in just 3 minutes!

Jump to:

• Table of Contents
• Bright and Zingy 3-Minute Ginger Root Salad Dressing
• The Ingredients and Substitutes
• What Could I Add to Ginger Vinaigrette?
• How to Make Ginger Salad Dressing
• Pro Recipe Notes
• Serving Suggestions
• Storage Instructions
• More Vegan Dressing Recipes
• Ginger Salad Dressing

Bright and Zingy 3-Minute Ginger Root Salad Dressing

A good salad dressing is all you need to transform even the bleakest of salads into something you’ll enjoy – especially when filled with bold and vibrant flavors like this ginger salad dressing. Although we’ve already shared a recipe for creamy Japanese carrot-ginger dressing, this version is a lighter, brighter vinaigrette-style dressing with ginger as its key ingredient.

In fact, this recipe relies on just 5 simple and inexpensive pantry ingredients (plus water, salt, and pepper) for a well-balanced recipe that will transform leafy greens, pair amazingly with Asian-inspired salads as well as other leafy greens, noodles, grains, and more.

Best of all, not only does it taste great and take just minutes to throw together, but ginger root salad dressing is loaded with antioxidants and gut-friendly, brain and heart-friendly, anti-inflammatory benefits courtesy of the ginger. Plus, it’s cheaper and so much tastier than store-bought versions.

Looking for more simple homemade dressings to try? Check out our easy miso tahini dressing, creamy avocado green goddess dressing, or tangy blackberry vinaigrette.

The Ingredients and Substitutes

• Rice vinegar: We love the sweetness of rice vinegar. Apple cider vinegar would also work well or white wine vinegar – both of which are also on the sweeter side.
• Ginger: It’s best to use fresh ginger root for the best flavor over a pre-minced version. Frozen and thawed ginger could work, though, but might not taste as good.
• Sweetener: You can use sugar, maple syrup, agave, or a sugar alternative.
• Olive oil: Use a good quality extra-virgin olive oil that isn’t overly robust.
• Lemon juice: We highly recommend using fresh lemon juice for the best flavor. Ginger lime vinaigrette works well. For more zesty flavor, add some of the zest, too.
• Water: To help bring the ginger salad dressing to the correct consistency.
• Sea salt & black pepper: To season the dressing, to taste.

What Could I Add to Ginger Vinaigrette?

There are several ways to add depth to this ginger salad dressing recipe:

• Dijon mustard: Just a little to add extra tang, heat, and creamy emulsification.
• Garlic: Just a little for extra depth – freshly minced or garlic powder.
• Red pepper flakes: To add some heat. Hot sauce also works.
• Soy sauce: Replace the salt with soy sauce for umami-rich soy ginger salad dressing. Use tamari or coconut aminos if gluten-free.
• Sesame oil: Just a few drops for toasty, nutty ginger sesame salad dressing. This version is often paired with a creamy element like tahini or cashew butter.
• White miso: Just a little makes an umami-rich miso ginger salad dressing.
• Peanut butter/tahini: For some rich creaminess.

How to Make Ginger Salad Dressing

• First, peel and mince the ginger and measure all the remaining ingredients.

To easily peel ginger, use a spoon! For super fine mincing, freeze the ginger then use a microplane/zester.

• Then, transfer everything to a small bowl or lidded jar and whisk or shake until well emulsified and mixed.

For the smoothest ginger dressing for salad, add it to a blender and blend until smooth.

• Taste and adjust any of the ingredients to your liking, then either enjoy the dressing immediately or, for even better flavor, leave it to meld for an hour.

The flavor of the dressing will become better (and stronger) as it sits!

Pro Recipe Notes

• Use fresh ginger: This has the best, brightest, freshest flavor over any pre-minced version.
• Taste and adjust: This dressing is a balance of sweet, tangy, salty, zingy, etc. However, taste it and adjust any ingredient to your liking.
• To adjust the consistency: For the creamiest version, blend all the ingredients, slowly adding in the oil for more of an emulsification.
• Leave it to rest: We recommend preparing this recipe for ginger salad dressing at least 30 minutes (but an hour is even better) before serving to allow the flavors to meld. They will improve and strengthen over time.

Serving Suggestions

This ginger vinaigrette is quite classically paired with Asian-inspired leafy green salads, but there are actually PLENTY of ways to introduce this bold ginger vinaigrette into your life including as a dressing for:

• Slaw
• Other leafy green salads like spinach salad or kale quinoa salad
• Wild rice fall salad
• Shaved Brussels sprout salad
• Broccoli salad
• Over grain bowls and grain salads (with quinoa, barley, farro, etc.)
• Noodle salad – like rice noodles, glass noodles, soba noodles, etc.

You can also use it to drizzle or dip:

• Rice paper rolls/spring rolls
• Sushi
• Grilled vegetables – to drizzle or dip
• As a marinade for tofu

Storage Instructions

Store the ginger salad dressing in the lidded jar (or another airtight container) in the refrigerator for up to 1 week, shaking/whisking it between servings.

If the oil has solidified, bring the dressing back to room temperature before using it or microwave it for 10-15 seconds.

You can also freeze the dressing in 1-2 tablespoon portions in an ice cube tray for up to 3 months. Then thaw overnight or microwave (15-20 seconds) before using it.

More Vegan Dressing Recipes

• Basic balsamic vinaigrette
• Easy hummus dressing
• 3-minute vegan Italian dressing
• Vegan Caesar dressing
• 2-minute oil-free salad dressing
• Taco salad dressing
• Lemon dressing

Photos by Alfonso Revilla