Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing. The vinaigrette matches especially well with cabbage slaw, Chinese chicken salad, mixed green salad, grilled eggplant or tuna, and summer rolls.
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