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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

Melissa Rubel Jacobson
June 2009

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Credit: © Tina Rupp

Recipe Summary test

Yield:
Makes 2/3 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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