I created this spicy Asian ginger salad dressing to go with my bok choy salad recipes, and I like it so much it’s getting it’s own post. Sure, it started its dressing career on my bok choy salad, but it doesn’t have to stay there. In fact, it shouldn’t stay there. It needs to fly free, to roam, to experience other salad recipes. It’s a gingery tiger of a dressing, and I guarantee it’ll open a can of whoop on any pile of veggies you can get together.
The whoop comes from all directions – not just ginger but also garlic, seasoned rice vinegar, red pepper flakes, and Chinese mustard…the stuff I like to dip egg rolls in to turn them into crunchy fire balls. It clears your sinuses and wakes you up, kind of a espresso shot for the senses. Now don’t worry, this Asian ginger salad dressing isn’t a ruthless, spicy maniac (I’m looking at you wasabe, but you know I love you). But it’s fierce. It has a lot of flavor personality. And the heat creeps up on you Ninja-style.
I already have big plans for this Asian ginger salad dressing. They include:
– in a salad with some fried tofu cubes
– on an Asian slaw
– seasoning an egg roll filling (aw yeah!)
– on a regular old spinach salad to give it Ninja flair
– on a fancy spinach salad with oranges and almonds
– on a bean sprout salad
– as a wonton dipping sauce
– a ton of other salad recipes I haven’t even thought of yet
That’s a big list, but this dressing has a lot of whoop to give. Ninja-style.
Eat Healthy Eat Happy
Easy Asian Ginger Salad Dressing opens a powerful can of delicious ninja whoop on any salad.
5 minPrep Time
5 minTotal Time
- 1" piece fresh ginger, peeled and quartered
- 2 medium garlic cloves, peeled
- 2 Tbs seasoned or regular rice vinegar or white wine vinegar
- 1 Tbs hot Chinese mustard (look in the Asian section of any supermarket) or Dijon mustard
- 1 Tbs lemon juice
- 1 tsp soy sauce
- 1/4 c sesame oil (olive oil works too)
- pinch red pepper flakes
- Combine all the ingredients in a food processor or power blender and process until smooth.