Soy Vinegar Dressing
A bright, umami-rich Asian vinaigrette made by whisking together soy sauce, rice vinegar, sesame oil, fresh garlic, and ginger. The combination creates a balanced dressing that's equally at home on crisp greens, grain bowls, roasted vegetables, or grilled proteins. Takes just five minutes to prepare.
Steps
Before you start
- Gather all ingredients at room temperature
- Use a sharp microplane or fine grater for the ginger and garlic to distribute evenly
Combine wet ingredients
- Pour the soy sauce, rice vinegar, sesame oil, and water into a medium mixing bowl.
- The water slightly dilutes the dressing so it coats evenly without being too intense.
Add aromatics
- Whisk in the minced garlic and grated ginger, stirring vigorously for about 30 seconds until they are well distributed throughout the dressing.
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Ready when: Garlic and ginger are suspended evenly throughout
Tip: Use a microplane to grate the garlic and ginger finely so they distribute smoothly and won't settle to the bottom
Sweeten and balance
- If desired, whisk in the honey to add a subtle sweetness that rounds out the salty and tangy flavors.
- This is optional but recommended if your greens or vegetables are slightly bitter.
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Tip: Taste before adding honey—not every dish needs it
Season and serve
- Taste the dressing and add salt and pepper to your preference.
- Start with a pinch of each and whisk to combine.
- Serve immediately over salads, grain bowls, roasted vegetables, or grilled proteins.
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Ready when: Dressing is well-whisked and seasoning is balanced to your taste
Tip: Taste a small piece of lettuce or vegetable with the dressing to judge seasoning accurately
Good to know
Tips
- For a creamier dressing, whisk in 1 teaspoon of tahini or a small dollop of mayonnaise in step 3. This rounds out the flavors and adds body.
- Add a pinch of dried red pepper flakes or a drop of hot sauce in step 3 if you want a spicy kick.
- The dressing tastes best within 1 hour of making but will keep for 2 weeks refrigerated. Shake well before each use.
- Double or triple the recipe and store it in a bottle for quick salads and grain bowls throughout the week.
Make ahead
Store the dressing in a jar in the refrigerator for up to 2 weeks. Shake or whisk vigorously before each use, as the oil will separate from the other ingredients."
Storage & reheating
Room temperature: up to 1 day (oil may separate). Refrigerator: up to 2 weeks in an airtight jar or bottle. Freezer: not recommended. To reheat: whisk or shake before serving cold.
Substitutions
- sesame oil, dark → neutral oil like grapeseed or vegetable oil. The dressing will be lighter and less nutty. Add an extra ½ teaspoon sesame oil if you want some sesame flavor without using all sesame oil.
- rice vinegar → apple cider vinegar or champagne vinegar. Apple cider will taste slightly earthier; champagne will be more delicate. Adjust the amount to taste.
- honey → maple syrup or agave nectar. Use the same amount for a slightly different sweetness profile. Maple will add depth; agave is more neutral.
- fresh ginger → white miso paste (¼ teaspoon). Creates an umami-forward dressing with less heat. Whisk thoroughly to dissolve the miso.
