Asian Ginger-Coriander Vinaigrette

Preparation info
  • Makes about

    250 to 300 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Fragrant and spicy, this zesty vinaigrette can be splashed over grilled aubergine slices or browned meatballs on a bed of wilted spinach. Good, too, with crisp fried cubes of tofu, or to dress any sort of Asian-flavoured salad.


  • tablespoons chopped fresh ginger root
  • 50 g/2 oz coarsely chopped coriander l


  1. Purée the ginger root in a food processor or liquidizer then add the remaining ingredients and combine well.
  2. Taste for seasoning. If it seems sharp, thin with a small amount of a bland vegetable oil or with cool brewed tea.