Best 3 Soy Ginger Vinaigrette Recipes

Indulge in a symphony of flavors with our versatile Soy Ginger Vinaigrette, a culinary masterpiece that elevates any dish to new heights. This tantalizing dressing, crafted with the perfect balance of umami, tang, and a hint of sweetness, is more than just a condiment; it's a culinary journey waiting to be explored.

Our Soy Ginger Vinaigrette is a versatile chameleon, transforming simple salads into vibrant creations, enriching grilled meats with savory depth, and adding a zesty kick to roasted vegetables. Experiment with our three distinct variations, each offering a unique taste adventure.

1. **Classic Soy Ginger Vinaigrette**: Experience the harmonious blend of soy sauce, rice vinegar, ginger, and sesame oil, a flavor profile that beautifully complements Asian-inspired dishes.

2. **Honey Ginger Vinaigrette**: Craving a touch of sweetness? This variation introduces honey, creating a delightful balance between sweet and savory, perfect for salads, stir-fried dishes, and grilled chicken.

3. **Spicy Ginger Vinaigrette**: Ignite your taste buds with the fiery touch of chili peppers, bringing a vibrant heat to your culinary creations. This version adds an extra layer of excitement to grilled meats, noodle bowls, and vegetable stir-fries.

Prepare to be amazed by how this simple yet sophisticated dressing elevates your meals, transforming everyday ingredients into extraordinary culinary experiences.

Here are our top 3 tried and tested recipes!

SOY GINGER VINAIGRETTE

Soy Ginger Vinaigrette image

Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer.

Provided by Katzen

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups, 12 serving(s)

Number Of Ingredients 7

Ingredients

3/4 cup canola oil or 3/4 cup vegetable oil
2 tablespoons soy sauce
1/4 cup rice vinegar
2 green onions, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, finely chopped
1 tablespoon honey

Steps:

Place all ingredients in a jar. Cover and shake until well combined.
Store in refrigerator for up to one week.

ERIC'S SAUTEED GROUPER WITH BABY BOK CHOY AND SOY GINGER VINAIGRETTE

Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette image

Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Number Of Ingredients 14

Ingredients

Fine sea salt
12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
1 tablespoon finely diced ginger
2 tablespoons shallots, finely diced
1 tablespoon oyster sauce
2 tablespoons sherry vinegar
6 tablespoons canola oil
1 tablespoon soy sauce
1/2 teaspoon freshly squeezed lime juice
Pinch of cayenne pepper
2 tablespoons unsalted butter
4 seven-ounce grouper fillets
Freshly ground white pepper
1 tablespoon sesame seeds, toasted

Steps:

Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.
Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)
In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.
Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.
Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.

STEAMED ASPARAGUS AND BOK CHOY WITH SOY-GINGER VINAIGRETTE

Steamed Asparagus and Bok Choy with Soy-Ginger Vinaigrette image

Categories Ginger Soy Marinate Steam Asparagus Bok Choy Simmer

Yield Serves 4 to 6

Number Of Ingredients 3

Ingredients

1 pound asparagus
1 pound bok choy
Ginger-Soy Vinaigrette (page 357)

Steps:

Trim asparagus Line up stalks and cut off the tough ends, which are usually white and woody, or snap off ends where they naturally break.
Prepare steamer Place a bamboo steamer in a large pot or wok. Fill pot with 1 inch of water and bring to a rapid simmer.
Steam vegetables separately Lay asparagus in the steamer, spreading in an even layer, then cover steamer and cook until asparagus is crisp-tender and bright green, about 5 minutes. Asparagus will keep cooking a little after it is taken off the heat, so be careful not to overcook. Steam bok choy in same manner, 2 to 3 minutes.
Dress and serve Transfer vegetables to a platter and drizzle with some vinaigrette. Serve immediately, or marinate in the vinaigrette for 30 minutes (or longer for more flavor, but the color of asparagus will change.)

Tips:

Use fresh ingredients: Fresh ginger and garlic will give your vinaigrette the best flavor. If you can, try to use organic ingredients.
Adjust the proportions of the ingredients to your taste: If you like a more savory vinaigrette, add more soy sauce or tamari. If you prefer a sweeter vinaigrette, add more honey or maple syrup.
Use a good quality olive oil: The quality of the olive oil you use will make a big difference in the flavor of your vinaigrette. Look for an olive oil that is extra virgin and has a fruity flavor.
Let the vinaigrette rest for at least 30 minutes before using: This will allow the flavors to meld together and develop. You can also make the vinaigrette ahead of time and store it in the refrigerator for up to 2 weeks.
Use the vinaigrette on salads, grilled vegetables, or tofu: This versatile vinaigrette can be used on a variety of dishes. It's also great for marinating chicken, fish, or shrimp.

Conclusion:

Soy ginger vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste. With its combination of sweet, savory, and tangy flavors, this vinaigrette is sure to become a favorite in your kitchen.

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