I love homemade salad dressing, but for some odd reason, never make it! Then, after having dinner at a friend’s house a few weeks ago where I tasted the most delicious homemade dressing that she just whipped up a few minutes before the meal, I got inspired. I was ready.
Good salad dressing really does “make” the salad, plus it’s super easy! I mean, it only takes five minutes, if that! In the time it would take you to find good bottled dressing in the grocery store and make it through the check-out lane, you could have your own homemade dressing already on the table.
So, after eating at my friend’s house, I came home and searched Tasty Kitchen for simple, homemade salad dressings. This Fresh Ginger Dressing by afarmgirlsdabbles immediately caught my eye! It’s absolutely addictive and turns regular ol’ salads into something magical. Try it and taste for yourself!
I told you it’s super easy! All you need to make this dressing is vegetable oil, rice vinegar, salt, pepper, honey and fresh ginger, of course.
If you don’t like using fresh ginger because it’s a pain to peel, allow me to share with you this little secret a chef I used to work with taught me, and that is using a spoon to peel the ginger! Just lightly scrape the thin skin off with the edge of a spoon and it comes right off. It makes all those crevices much easier to peel. Once you do the spoon trick, you’ll never go back. Trust me on this.
To make the dressing, just put all the ingredients together in a pint-sized jar and shake, shake, shake!
Keep. On. Shaking!
Now you have your own sweet and spicy ginger dressing. It tastes just like the kind from my favorite Thai restaurant in Florida.
The recipe says that this dressing will stay fresh in your fridge for a week in a Mason jar. I’ll definitely be making this all summer long! Thanks for the lovely recipe, Brenda (who shared it from her grandma’s recipe box!). Have you visited her blog A Farm Girl’s Dabbles yet? You must. You simply must.
Sweet and full of zing, this fresh and easy ginger dressing promises to be your go-to salad topper of the summer!
- ½ cups Vegetable Oil
- ½ cups Rice Vinegar (or Regular White Vinegar)
- ⅓ cups Honey
- 1 Tablespoon Grated Fresh Ginger
- Pinch Of Kosher Salt
- ⅛ teaspoons Freshly Ground Black Pepper
Combine all ingredients in a pint jar and shake vigorously. That’s it! Serve with your favorite fresh greens. Keeps well in the refrigerator for 1 week.
Adapted from my Grandma Renelt’s recipe box, one of my favorite recipes in all the world.
Jenna is a food writer who has worked as a pastry chef and bread baker. Her blog Eat, Live, Run has great recipes, travel stories, and the perfect slogan: “Celebrating life, one crumb at a time.”
Comments are closed for this recipe.
Melissa Pope on 7.12.2012
Delicious! I added a splash of orange juice & a squirt of sweet hot mustard! Great as a marinade & dressing too!
Stephanie on 6.28.2012
Vegetable oil is so over processed that you no longer have a healthy dressing. You should NEVER use vegetable oil for anything. There is a youtube video about how it is made. Check it out!
Molly Cour on 6.26.2012
So fresh and delish! I used OLIVE OIL instead of veg oil and AGAVE instead of honey! So even healthier! Also, poured it over tomatoes and cucumber from the garnden with onion sliced thin and flat parsley. Added a little salt and pepper. Fresh, marinated salad!
Annie-Rose on 6.24.2012
YUM! Question: is your rice vinegar the sweetened or unsweetened version? Thanks!
Phyllis Mickl on 6.23.2012
I made this to go with my salad last night for dinner. There was not a drop of lettuce left. For sure, this is a keeper.
Pammy Jay on 6.22.2012
I substituted an equal amount of Splenda for the honey and the result was still “heaven”!
Hen on 6.22.2012
I just grate the ginger skin and dont worry about peeling. i cant tell the difference.
The Church Cook (Kay Heritage) on 6.22.2012
I love all things ginger! And this looks so simple and fabulous, Jenna and Brenda!
Pam K. on 6.21.2012
Make this dressing immediately!! I made it for the Chinese chicken salad I’ve been making for years and it’s just delicious…so fresh and light. I love to make homemade dressings and this is now one of my favorites!
Kiss My Whisk on 6.21.2012
I’ll definitely be making this, I LOVE ginger dressing!
Nicole on 6.21.2012
I’m in love with ginger and I’ve always had homemade dressing, the bottle stuff is nowhere near as good. I’m definitely making this!! Can’t wait!
Nancy on 6.21.2012
This looks great! I’ve found the best way to deal with ginger (after peeling with a spoon, which is really the only way to deal with that) is to use a micro plane zester on frozen ginger. You eliminate all those nasty little fibers that way.
jen on 6.21.2012
would olive oil be okay to use? or any other suggestions? not a huge fan of vegetable oil! thanks
Chrissa ~ a tad bit creative on 6.21.2012
What a great idea! I love experimenting with homemade salad dressings so I’ll have to try this one!
Souffle Bombay (Colleen) on 6.20.2012
YES!!!! As a fresh ginger lover, THIS is a dressing I need in my life! Thank you for highlighting this!!
Shelia in TX on 6.20.2012
You really didn’t explain EXACTLY about the spoon or show pics. Is it like Martha Stewart ‘taught’ me to peel a kiwi? More details, please.
Wenderly on 6.20.2012
I love homemade dressing!!!! But I must admit I get stuck in my usual olive oil, balsamic vinegar with dijon mustard rut…I must break free! I’m totally trying this a.s.a.p.!
Travis Cotton on 6.20.2012
Yeah. I eat a salad a good bit at work. I need a new dressing and something lighter for summer.
Gidget on 6.20.2012
Definately trying this tonight!
Tracy A. on 6.20.2012
This is exactly the type of thing I love!
Tasha - The Clean Eating Mama on 6.20.2012
Homemade dressing are fantastic! This dressing sounds refreshing – thanks for sharing!
Heather (Heather's Dish) on 6.20.2012
i’ve just now discovered the wonders of homemade salad dressing – this is next on my list!
Allyn on 6.20.2012
Holy cow, I need to make this asap. We LOVE ginger. Seriously, I buy it almost every week at the store. Normally I make a dressing that everyone calls crack (because it’s addictive): http://lollingabout.wordpress.com/2011/06/10/foodie-friday-crack/
but this one is probably going to be made to pour over all of the lovely lettuce that’s currently growing in my garden.