Ginger vinaigrette

Shòga Su Aé

Preparation info

  • Makes about

    ⅔ cup

    • Difficulty


Appears in

An American Taste of Japan

An American Taste of Japan

By Elizabeth Andoh

Published 1985

  • About

Here’s a deliciously versatile dressing for salad greens, one that nicely complements any cross-cultural entrée and could be enjoyed at a purely Continental table, too. My source of inspiration was a classic Japanese sauce of rice vinegar, light bean paste, and ginger juice that’s used to dress marine and terrestrial greens. On soft lettuces, such as Boston and red-tipped leaf, the spritely ginger vinaigrette is very appealing. You’ll find this dressing perks up iceberg lettuce, or even sli