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Asian Ginger Vinaigrette


  • 2 tablespoons rice vinegar
  • 1 tablespoon finely grated ginger
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons lime juice
  • 3 garlic cloves, pressed or minced
  • ¼ cup extra-virgin olive oil 


Whisk all ingredients — except for the olive oil — in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. This will emulsify your salad dressing so the oil and vinegar will not separate. Store in a tightly closed container in the refrigerator for 3–4 days. 


Photography by Bill Nellans

Food styling by Jennifer Nellans