Name: Homemade Soy Ginger Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 1/4 cup canola oil; 2 tablespoons rice wine vinegar; 2 tablespoons low-sodium soy sauce; 1 tablespoon spicy chile and garlic sauce (see notes); 2 teaspoons fresh grated ginger (or sub a heaping 1/2 teaspoon of ground ginger)

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Homemade soy ginger dressing is just 5 ingredients and takes 5 minutes to put together! This delicious, easy recipe goes great with salads, grain bowls, vegetables and chicken dishes.

A glass jar with a homemade soy ginger vinaigrette with sliced ginger pieces to the side.

Friends, I just gotta jump in and tell you this snazzy little recipe is magical.

Homemade soy ginger dressing is so simple and yet makes all.the.food taste amazing!

I use it on my Asian chicken chopped salad, my brown rice Buddha bowl and my brown rice edamame salad with carrots.

We also drizzle this over some leftover brown rice, cooked ground turkey and spinach to have for lunch.

We invent new ways to use it because it seriously just makes everything taste better!

Plus, it's only 5 ingredients and takes just 5 minutes to make!

I really should start doubling the recipe so I always have some on hand in the fridge.

OK, let's get cooking.

Ingredients laid out in separate containers for making a homemade vinaigrette with soy sauce, ginger, oil, rice wine vinegar and chili garlic sauce.

A glass jar with layered vinaigrette ingredients in it before being shaken and mixed.

Close up of a spoon resting in a small glass bowl of a homemade soy ginger dressing.

Recipe Notes:

I like to use these small jars for all of my homemade dressings, particularly when I'm just making a small batch to use right away. It's so easy to add everything in and just shake it up.

Soy sauce: I prefer to use low-sodium soy sauce but you can substitute regular if that's what you have.

Ginger: Fresh ginger adds great flavor to this, but you can substitute ground ginger. I do this in a pinch and it's still delicious.

Chili garlic sauce: I use chili garlic sauce a lot for stir fries and grain bowls. However, if you don't have any and don't want to buy it, you can sub about ½ to 1 teaspoon hot sauce and 1 teaspoon minced garlic instead. (Adjust the heat level to your liking.)

Finally, you can substitute tamari to make this gluten-free. (Just be sure to also check the labels of your other ingredients.)

Otherwise, you just measure and shake and you've made yourself a delicious homemade ginger dressing!

A glass container full of a homemade soy ginger dressing with a spoon resting in it.

Salads, rice, vegetables, you name it, this vinaigrette will bring a ton of flavor and an Asian flair to all your food.

Mix yourself up a batch of this today and find your favorite way to use it.

Enjoy!

XO,

Kathryn

Close up of a glass jar with a homemade soy ginger vinaigrette with sliced ginger pieces to the side.

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4.45 from 85 votes

Homemade Soy Ginger Dressing

An easy 5-ingredient, 5-minute homemade soy-ginger dressing that's great for salads, vegetables, grain bowls and more!

Prep Time5

Total Time5

Yield: 0.5 cups

Ingredients

¼ cup canola oil
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon spicy chile and garlic sauce (see notes)
2 teaspoons fresh grated ginger (or sub a heaping ½ teaspoon of ground ginger)

Instructions

Add all of the ingredients to a small jar or container with a tight fitting lid.
Cover and shake until everything is very well mixed. It’s that easy!

Notes

Chili garlic sauce: You can sub about 1 teaspoon hot sauce and 1 teaspoon minced garlic for the chili garlic sauce if you prefer. This comes out with a bit of a kick, about medium heat I'd say. Feel free to adjust to your desired spice level.

Storage: This dressing will keep for up to 10 days in the refrigerator. Reshake before using.

Nutrition

Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!

If you love homemade dressings like we do, you may also want to try my homemade Italian dressing, creamy cilantro lime dressing and blender balsamic blueberry vinaigrette. All the yums!

Comments

Michele

September 12, 2015 at 10:18 am

Do you know the calories etc per serving?

- Kathryn
  
  September 12, 2015 at 3:15 pm
  
  Hi Michele, I don't calculate the calories for my recipes, but you could plug the ingredients into an online calorie counter to find out. Thanks for stopping by!
  
Frugal Hausfrau

February 09, 2016 at 5:46 pm

I love these kind of dressings and this looks gorgeous! Of course I'm a sucker for Panera's Asian salad!

Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!

Mollie

- Kathryn
  
  February 09, 2016 at 10:25 pm
  
  Thanks Mollie! You will definitely love this dressing then - SO much great flavor and super easy to shake up!
  
Cynthia

August 22, 2016 at 2:39 pm

We are big fans of ginger! This dressing sounds so delicious, I can't wait to try it. Thanks for giving me permission to use it in my roundup! I have Yummed and pinned this.

- Kathryn
  
  August 23, 2016 at 2:53 pm
  
  Thanks so much Cynthia! I hope you give it a try!
  
Jen

June 23, 2017 at 4:51 pm

Canola oil is an unhealthy oil. Will try with olive oil and use coconut amino "soy" sauce instead. Maybe with a dash of sesame oil?

- Kathryn
  
  June 24, 2017 at 4:01 pm
  
  Hi Jen! I think that would definitely work. Hope you enjoy it!
  
Kelly

January 24, 2019 at 10:42 pm

This was for dinner tonight and I actually went back for a little more! My pregnant self has been super picky and it was so delicious. We did a few subsitutions. Used kale as the greens and only had apple cider vinegar so used a liiitle less of the measurement for rice wine vinegar. Then for the spicy chili and garlic sauce I used I guess a mounding 1/4 tsp of garlic powder and 1/2 tsp of Tabasco. DELICIOUS!!!!!! Will definitely be making again!

- Kelly
  
  January 24, 2019 at 10:43 pm
  
  I guess I also only had China lily soy sauce on hand but man was it good anyways!
  
  Kathryn would I be able to just use olive oil in the dressing next time?
  
  - Kathryn
    
    January 25, 2019 at 12:04 pm
    
    Oh I'm so happy you enjoyed it Kelly! And good notes on the substitutions - I'm sure that'll be helpful to someone else, so thanks for sharing! Also, yes, you could substitute olive oil. It has a flavor to it, whereas canola oil is neutral, but I think it would work fine for this dressing. Have a great weekend!
    
    - Rita
      
      November 11, 2019 at 9:58 am
      
      Avocado oil is a good substitude.
      
      - Rita
        
        November 11, 2019 at 10:02 am
        
        *substitute* 😊
        Oh and this makes a wonderful marinade for seared ahi tuna.
        Thanks
        
        
        Kathryn Doherty
        
        November 12, 2019 at 6:30 am
        
        Thanks for the note on that avocado oil substitute. And great idea to use this as a marinade for tuna - yum! Thanks for sharing! 😊
    - Alyce..Mimi
      
      May 14, 2021 at 10:05 am
      
      If you use the “Light Olive Oil”.. it does not have an OO taste!! It’s Great!.. I use it for Everything!!🤗
      
      - Kathryn Doherty
        
        May 17, 2021 at 1:05 pm
        
        Thanks for sharing!
        
Smily

December 17, 2020 at 3:59 am

your blog is so nice to know better about food preparation. really nice information your are sharing. Keep it up guyzz.

June

June 07, 2021 at 9:51 am

Please just list the ingredients, no need for a full scale article

- Kathryn Doherty
  
  June 08, 2021 at 11:28 am
  
  I think that's called a cookbook, possibly a magazine, but not an online personal blog. 👍