Fresh Ginger Vinaigrette

Preparation info
  • Makes about

    ⅔ cup

    • Difficulty


Appears in

By Barbara Tropp

Published 1992

  • About

Zippy and light, this is a versatile vinaigrette, bright with the flavors of fresh ginger and duskily sweet with the taste of balsamic vinegar. It is the China Moon house vinaigrette.

If you are using sea salt, use only half as much. No good flavor will come from table salt, at least not to my tongue.


  • 2 tablespoons ginger juice (squeezed from finely minced fresh ginger)
  • 2 tablespoons plus 1 teaspoon


Whisk together all of the ingredients in a mixing bowl until emulsified. Store, refrigerated, in an impeccably clean glass jar. Bring to room temperature and shake well before using.