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.
Plus: More Perfect Salad Dressings Great Green Salads
1/4 cup rice vinegar
1 1/2 tablespoons sugar
1 tablespoon finely grated fresh ginger
1/4 cup vegetable oil
Kosher salt and freshly ground pepper
How to Make It
In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
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Review Body: Best salad I’ve ever had. I added a thumb of finely grated turmeric as well as a clove of grated garlic to the vinaigrette. Did not have vegetable so I used olive oil. Rave reviews!
edit: just noticed the sugar is in TBSP! I did 1.5tsp. I realize I basically made an entirely different recipe. Can’t argue with the results though!
Date Published: 2020-01-28
Author Name: Tdancy
Review Body: I used this in my version is a sushi salad. It as perfect mix with the wasabi peas. I felt like I was actually eating sushi rolls