Asian Salad Dressing Recipe with Ginger

vegetables on plate

Most of my refrigerator door is dedicated to condiments. A nice dash of seasoning makes all the difference in bringing out the flavors in a meal. This dressing is a favorite because it serves many purposes: marinade, soup enhancer, bread dip and, of course, salad dressing. I particularly like it drizzled on sliced garden veggies. If you do the math, you’ll see this dressing is also very cheap to make in comparison to store bought dressings. I like cheap.


  • 4 tablespoons olive oil
  • 4 tablespoons honey
  • 4 tablespoons lime juice
  • 1 tablespoon liquid amino acid (or soy sauce)
  • 1 tablespoons balsamic vinegar
  • 1/2 teaspoon dried ginger powder


  • Mixing bowl
  • Mixing spoon or a scraper
  • Measuring spoons
  • Storage jar with lid
  • Funnel (optional)
  • Label


  1. Measure the liquid ingredients and pour them into the mixing bowl.
  2. Measure the ginger powder and add it to the bowl.
  3. Mix well.
  4. Pour the dressing into a storage jar using a funnel if required.
  5. Place the lid on firmly and add a label with the name of the dressing and the date mixed.

Storage and Use

Refrigerate. Good for up to one year. Shake before use.

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