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.
Friends, I just gotta jump in and tell you this dressing is magical.
It's so simple and yet makes all.the.food taste amazing!
You need to introduce yourself and make friends with this dressing because you’re going to be seeing it around here a lot.
I use it on my Asian chicken chopped salad, my brown rice Buddha bowl and my brown rice edamame salad with carrots.
My husband also likes to drizzle this over some leftover brown rice, cooked ground turkey and spinach to take for lunch. He's a smart man.
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.
That would be smart... now just to remember that...
Notes on this homemade soy ginger dressing:
- 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.
- I prefer to use low-sodium soy sauce but you can substitute regular if that's what you have.
- Fresh ginger adds great flavor to this, but you can substitute ground ginger. I do this in a pinch and it's still delicious.
- 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!
Sing and dance while you shake, if you're so inclined. 💃
We do a lot of dancing around here - it's a great stress-reliever for me after a long day and a great distraction for the kids at the bewitching hour (which occasionally lasts more than an hour. 🙄)
It's also a favorite way to spend Saturday mornings - an all-family dance party!
M is particularly hilarious when she's playing air guitar and "shaking my booty," as she puts it. No idea which fellow 4-year-old friend she picked that up from at school! 😬
Salads, rice, vegetables, you name it, this soy ginger dressing recipe will bring a ton of flavor and an Asian flair to all your food.
Plus, it just takes 5 minutes! Like I said, it's magic.
(Also, I should note this will keep in the fridge for about 10 days. If you can get it to last that long...)
Mix yourself up a batch of this today and find your favorite way to use it.
Enjoy!
XO,
Kathryn
P.S. You may also want to try my homemade Italian dressing, creamy cilantro lime dressing and blender balsamic blueberry vinaigrette. All the yums!
Homemade soy ginger dressing
An easy 5-ingredient, 5-minute homemade soy-ginger dressing that's great for salads, vegetables, grain bowls and more!
Ingredients
- ¼ cup canola oil
- 2 tablespoons rice wine vinegar
- 2 tablespoons low-sodium soy sauce (see notes)
- 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
You can use regular soy sauce if that's what you have. Or you can substitute tamari to make this recipe gluten-free.
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, medium heat I'd say, so adjust to your spice level liking.
This dressing will keep for up to 10 days in the refrigerator.
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Nutrition Information:
Yield:
8Serving Size:
2 tablespoonsAmount Per Serving: Calories: 66Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 166mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g
Michele
Do you know the calories etc per serving?
Kathryn
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
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
Thanks Mollie! You will definitely love this dressing then - SO much great flavor and super easy to shake up!
Cynthia
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
Thanks so much Cynthia! I hope you give it a try!
Jen
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
Hi Jen! I think that would definitely work. Hope you enjoy it!
Kelly
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
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
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
Avocado oil is a good substitude.
Rita
*substitute* 😊
Oh and this makes a wonderful marinade for seared ahi tuna.
Thanks
Kathryn Doherty
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
If you use the “Light Olive Oil”.. it does not have an OO taste!! It’s Great!.. I use it for Everything!!🤗
Kathryn Doherty
Thanks for sharing!
Smily
your blog is so nice to know better about food preparation. really nice information your are sharing. Keep it up guyzz.
June
Please just list the ingredients, no need for a full scale article
Kathryn Doherty
I think that's called a cookbook, possibly a magazine, but not an online personal blog. 👍