If you need a go-to dressing that’s weeknight fast, you’re in the right place. Sweet and creamy with a kick of fresh ginger, this Asian-inspired vegan salad dressing comes together in 5 minutes flat.
Delicious drizzled over a simple salad of spring greens and grated carrot, this ginger dressing is also the perfect accompaniment to my Tropical Chopped Salad, which I’ll be posting shortly. Better still, any leftover dressing stored overnight in the fridge thickens into the perfect dip for—drum roll, please—jicama sticks! (Or you can just whisk in a little extra pineapple juice to return it to dressing consistency.)
This dressing’s speedy secret? Ginger paste. You can find it in the refrigerated produce section of many grocery stores, and it delivers all the zip and zing of fresh ginger—minus the peeling and chopping. (I use the Gourmet Garden brand.) Because while I love fresh ginger, those squirrelly roots seem to be composed entirely of nooks and crannies designed to maximize the likelihood of peeling the skin off your finger.
If you can’t find ginger paste, save time by [carefully] peeling and chopping ginger in bulk, then freezing in recipe-friendly 1-tablespoon portions.
5-Minute Sweet Ginger Salad Dressing (Vegan, Oil-Free)
This tasty dressing was inspired by the sauce for the “Thai ‘Peanut’ Sauce Vegetables” in Kris Carr’s fabulous book, Crazy Sexy Diet. For a low-fat, highly addictive pineapple-lime version, see note at the bottom of the recipe.
- ¾ c pineapple or apple juice (plus more to thin as needed)
- 2 Tbsp lemon juice
- ¼ c almond butter
- 2 Tbsp (packed) raisins
- 1 Tbsp ginger paste or fresh chopped ginger
- 1 clove garlic, chopped
- Place all ingredients in a high-speed blender and blend until smooth. You can also use an immersion (stick) blender, but the dressing won't be quite as smooth. Add a little extra juice, if needed, to thin to desired consistency.
~1 c pineapple juice
2½ Tbsp lime juice
2 Tbsp almond butter
3 Tbsp (packed) golden raisins
1 Tbsp ginger paste or fresh chopped ginger
1 clove garlic, chopped
Whiz in a blender as for Sweet Ginger dressing. Good on everything.