Friends, I just gotta jump in and tell you this dressing is magical. It’s so simple and yet makes all.the.food taste amazing! You need to introduce yourself and make friends with this dressing because you’re going to be seeing it around here a lot. I use it on my Asian chicken chopped salad, my brown rice Buddha bowl and my brown rice edamame salad with carrots. We also drizzle this over some leftover brown rice, cooked ground turkey and spinach to have for lunch. We invent new ways to use it because it seriously just makes everything taste better! Plus, it’s only 5 ingredients and takes just 5 minutes to make! I really should start doubling the recipe so I always have some on hand in the fridge. OK, let’s get cooking. I’ve got some notes, tips and substitutions coming up below on how to make soy ginger dressing. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Recipe Notes:
I like to use these small jars for all of my homemade dressings, particularly when I’m just making a small batch to use right away. It’s so easy to add everything in and just shake it up. Soy sauce: I prefer to use low-sodium soy sauce but you can substitute regular if that’s what you have. Ginger: Fresh ginger adds great flavor to this, but you can substitute ground ginger. I do this in a pinch and it’s still delicious. Chili garlic sauce: I use chili garlic sauce a lot for stir fries and grain bowls. However, if you don’t have any and don’t want to buy it, you can sub about ½ to 1 teaspoon hot sauce and 1 teaspoon minced garlic instead. (Adjust the heat level to your liking.)
Finally, you can substitute tamari to make this gluten-free. (Just be sure to also check the labels of your other ingredients.) Otherwise, you just measure and shake and you’ve made yourself a delicious homemade ginger dressing! Sing and dance while you shake, if you’re so inclined. We do a lot of dancing around here - it’s a great stress-reliever for me after a long day and a great distraction for the kids at the bewitching hour (which occasionally lasts more than an hour.) It’s also a favorite way to spend Saturday mornings - an all-family dance party! M is particularly hilarious when she’s playing air guitar and “shaking my booty,” as she puts it. No idea which fellow 4-year-old friend she picked that up from at school! Salads, rice, vegetables, you name it, this soy ginger dressing recipe will bring a ton of flavor and an Asian flair to all your food. Plus, it just takes 5 minutes! Like I said, it’s magic. (Also, I should note this will keep in the fridge for about 10 days. If you can get it to last that long…) Mix yourself up a batch of this today and find your favorite way to use it. Enjoy! XO, Kathryn P.S. You may also want to try my homemade Italian dressing, creamy cilantro lime dressing and blender balsamic blueberry vinaigrette. All the yums! Soy sauce: You can use regular soy sauce if that’s what you have. Or you can substitute tamari to make this recipe gluten-free. Chili garlic sauce: You can sub about 1 teaspoon hot sauce and 1 teaspoon minced garlic for the chili garlic sauce if you prefer. This comes out with a bit of a kick, medium heat I’d say, so adjust to your spice level liking. Ginger: Fresh ginger adds great flavor to this, but you can substitute ground ginger. I do this in a pinch and it’s still delicious. Storage: This dressing will keep for up to 10 days in the refrigerator.
Ball 60000 Half Pint (8 oz.) Regular Mouth Mason Jars w/ Cap - Set of 12 AEP Ball Regular Mouth Jar Storage Caps Set of 8 Microplane 40020 Classic Zester/Grater
