Ginger Vinaigrette

by lydia on August 10, 2010

Today’s Ginger Vinaigrette dressing comes to you from a very favorite recipe of mine by Didi Emmons, author of ‘Vegetarian Planet’. Formerly my favorite cookbook for the few short years I was a vegetarian of sorts. I have tweaked this dressing slightly to include a few more nourishing ingredients without changing the delectable flavor of it. A good Ginger Vinaigrette recipe should be a staple in every kitchen in my opinion, and this particular recipe is sure to be a hit!


Ginger Vinaigrette
Recipe type: Condiment
  • 1½ tablespoons minced fresh ginger, or more to taste
  • 1 small garlic clove, minced
  • 1 tablespoon smooth Dijon mustard
  • 3 tablespoons raw apple cider vinegar, or kombucha
  • Salt and pepper to taste
  • 2 tablespoons of raw honey
  • ¾ cup of Mary's Oil blend (1 cup olive oil, 1 cup sesame oil, 1 cup coconut oil to make a this blend to have on hand)
  1. In a bowl, whisk together the ginger, garlic, mustard, vinegar (or kombucha), salt, pepper and honey.
  2. Then slowly whisk in the oil until emulsified.
  3. Store the dressing in a glass jar in the fridge. It should keep for 2 weeks, but probably won't last that long since it's simply delish!
  4. Remove from the fridge 10-15 minutes before you want to serve, so the oil can come to room temperature.
  5. In the winter, you may want to set the jar in a bowl of warm water so the oil will liquify.
  6. Try this vinaigrette with some mixed greens and fermented ginger carrots, or any other sliced veggies you prefer.

This dressing makes an awesome marinade for salmon as well. Here’s a recipe for Roasted Salmon and Julienned Veggies with Ginger Vinaigrette Marinade.



Roasted Salmon with Julienned Veggies in a Ginger Vinaigrette


  • 1 lb wild salmon
  • 1 medium zucchini, cut into long thin strips, essentially julienned
  • 1 medium squash, cut into long thin strips, essentially julienned
  • 2 bell peppers (red and orange would make it most colorful), cut into thin strips
  • 1 cup of ginger dressing (recipe above)
  • salt and pepper to taste


  1. In a dish or ziploc bag, marinade the salmon with about a half cup of the dressing for at least 30 minutes up to 24 hours.
  2. Preheat oven to 425.
  3. In a baking dish, layer the bottom with the veggie sticks.
  4. Toss with a half cup of the dressing.
  5. Place in the oven for 10-15 minutes.
  6. Check after 10 minutes to see how they are coming along, the cooking time will depend on how thin your veggies are cut.
  7. Remove pan from oven and place the marinated salmon along with the marinade in the bag or bowl on top of the veggies and cook for 10-15 minutes longer.
  8. Check for doneness, you want the middle to be a bit opaque still. Remove from oven and serve.

Make sure you check out yesterday’s post discussing polyunsaturated fats and why you should steer clear of them and a basic overview of why making homemade dressings is ideal.

I am also contributing this post to ‘Two for Tuesdays‘ blog carnival.

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girlichef August 10, 2010 at 1:10 pm

Lydia…I LOVE this meal! I love salmon w/ ginger…and paired w/ fresh veggies…doesn’t get much better! Also, what a great oil blend to have on hand! I’m going to have to make myself some! Thank you for bringing this to Two for Tuesdays this week! :)

Lydia August 11, 2010 at 8:12 pm

Sure thing GC! :)

Cindy (FarmgirlCyn) August 10, 2010 at 1:40 pm

YUM! We are working on perfecting a basic kombucha vinaigrette around here, so this is one I will definitely want to try!

Lydia August 10, 2010 at 2:36 pm

Well Cindy, great minds think alike! I have been working on a kombucha vinaigrette too!! Hope to put it up this week!! 😉

Butterpoweredbike August 10, 2010 at 5:02 pm

Oh, don’t you just think that ginger is perfect with rich salmon. Thank you for sharing with Two for Tuesday.

Christy August 11, 2010 at 10:24 pm

WOW! You certainly delivered in the Amazing Salad Dressing Dept! Thanks for linking this to Two for Tuesdays – I know I will love this!

Lydia August 12, 2010 at 7:54 am

Sure thing Christy!! I am pretty sure you will love it too! 😉

alex@amoderatelife August 12, 2010 at 1:38 am

Hey L-baby! My FAVORITE real food chef! 😉 Love you! My mamma makes a similar dressing that she uses on everything. When I had my own house, i had to make it my own by adding in chiles because I like things spicey, but I never thought to use the dressing as a marinade! Thanks so much for putting the idea in my noggin! :) Big hugs! Alex@amoderatelife

Lydia August 12, 2010 at 7:55 am

Well Hello there Alex and thanks for all the love and support!! I am so not a spicy chick ~ I am pretty wimpy when it comes to spice, though I would add more ginger to this, that kind of spice I like!! :)

Sydney May 24, 2011 at 3:46 pm

i’d love to share this posting with the readers on my site. thanks for sharing!

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