Asian Ginger Salad Dressing

A refreshing break from bottled dressings.

I realized recently that I use too many bottled salad dressings with their mystery ingredients. It was time to start making my own dressing.

Today, I felt like ginger salad dressing, so that’s what I made. Surprisingly, I had all of the ingredients in the mobile mansion’s tiny pantry.

Here’s my version of the recipe; it’s quick and easy to make and tastes great over mixed lettuce (think bagged) with grape tomatoes. It would probably be good over cabbage salads, too, or perhaps a marinade for chicken.


  • 3 tablespoons honey
  • 1/4 cup warm water
  • 3 cloves minced garlic
  • 2 tablespoons grated fresh ginger root
  • 3/4 cup olive oil
  • 1/3 cup rice vinegar
  • 1/2 cup soy sauce
  • 1/8 teaspoon freshly ground pepper


  1. In a 1-pint jar or dressing cruet, combine the honey and warm water.
  2. Swirl stir, or shake to melt the honey and combine.
  3. Add the remaining ingredients.
  4. Shake well.
  5. Chill at least 30 minutes to cool and combine flavors.
  6. Shake well before using.

Store unused portions in refrigerator.

What do you think?