← Back to Search Results
Soy-Ginger Vinaigrette Recipe-2588

Photo by:
Comments: 0


We have very few Asian-inspired foods on our menu, but occasionally one of us will hop on his bicycle and go down to Chinatown to pick up some vegetables. That’s how this dressing came to be. “I consider soy and ginger the essential Asian combination,” Frank says. Whenever we use what we perceive as an Asian vegetable in a salad—bean sprouts, snow peas, Savoy cabbage—we’ll toss it with this vinaigrette. This will keep for several weeks in the refrigerator.

Yield: 1½ cups


  • Juice of 1 lemon (3 tablespoons)
  • ¼ cup apple-cider vinegar
  • 2 tablespoons honey
  • 1-inch piece fresh ginger, peeled and finely grated 
  • ¼ cup tamari or soy sauce
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup canola or vegetable oil


Whisk all the ingredients except the oil together in a small bowl. Add the oil in a slow, thin, steady stream, whisking as you go to form an emulsion.


“It’s important to taste your vinaigrette not just with your finger but with the greens, or whatever you’re eating it with.”


© 2003 Frank Mentesana and Jerome Audureau

Note from Cookstr's Editors

Nutritional information is based on 24 servings.


Nutritional Information

Nutrients per serving (% daily value)

69kcal (3%)
276mg (11%)
7g (11%)
0g (2%)
0mg (0%)
0mcg RAE (0%)
0mg (0%)
0mg (0%)
0mg (0%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
lucid-food Lucid Food
by Louisa Shafia
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
mexican-everyday Mexican Everyday
by Rick Bayless
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?