Intense Garlic Ginger Dressing
I used to make this dressing often in my college co-op days. It’s intense from the raw garlic and ginger, which some people shy away from, but I really love. It’s also quite watery since it’s mostly vinegar and very little oil. But I find that it flavors the salad well enough, even though it doesn’t “stick.” I don’t remember where this recipe originated.
- 2 garlic cloves, crushed
- 1-inch piece of fresh ginger, grated
- 1/2 cup apple cider vinegar
- 2 Tbs. soy sauce
- 1 Tbs. oil, mostly roasted sesame
I think it yields about 2/3 cup of dressing, and makes about 8 servings? I have to check though.
My Notes:
I made this yesterday, but minced the ginger instead of grating it. Two Tbs. of soy sauce sounds like a lot but I didn’t think this was too salty (although I did use reduced sodium soy sauce.) It was quite tasty but the raw garlic and ginger flavors were mostly missing. Maybe because I didn’t grate the ginger? Or I should have let it sit longer for the flavors to meld?
The captious vegetarian 
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