Incredibly easy to make, this Ginger Dressing is bursting with flavor and tastes fresh, light and creamy.  The flavors are bright, colorful, and a perfect complement to many dishes. This tasty ginger dressing boasts no oil making this refreshing salad dressing an ultimate Whole Food Plant Based recipe! Vegan, no oil, no refined sugar, no highly processed ingredients and gluten free.

Ameera here!

I have been testing this salad dressing for months.  It is one of Michael’s favorite salad dressings.  There is a local sushi restaurant located here in Canton where Michael goes crazy over their ginger salad dressing.  He absolutely loves it.  He will buy large containers of it just so he always has it on hand.  Michael loves salads, believe it or not.  He doesn’t always eat healthy, but he will totally scarf down salads every day of the week if he has his ginger dressing.

Testing, testing . . . and some more testing!

The good news is because I always had some of this restaurant’s ginger salad dressing on hand in the fridge, I was able to constantly compare my test dressings against it.  Finally, after numerous kitchen tests; I have honestly lost count of how many there have been, we nailed it.  We are so happy.

Michael Test

When Mom and I finally landed on what we thought was as close as we could possibly get without adding sesame oil, we test drove it on Michael.  Guess what?  He absolutely LOVED it.  He said there was a very slight difference in taste, but he felt that our ginger dressing was delicious!  YAY! *high five*

Whole Food Plant Based Ginger Dressing

It isn’t always easy to Whole Food Plant Based a recipe where one of the main components is oil; like in this case, sesame oil; however, we were up for the challenge.  I am so happy because now I have a super easy salad dressing that does not use any oil, and it is both healthy and delicious.

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.

Hi!  Robin here.

I swear Monkey was on a mission to get this salad dressing down so Michael would quit buying it.  I think the miso is what finally pushed it over the finish line.  Also, when Monkey suggested that we lightly toast the sesame seeds before blending them, this also gave this dressing another level of flavor.  It is really tasty!  We all love it.

We hope you give it a try. It is super yummy!

Products Used:

• High Speed Blender

Ginger Dressing

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 2 cups 1x
• Category: Sauces
• Cuisine: Asian

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Description

Incredibly easy to make, this Ginger Dressing is bursting with flavor and tastes fresh, light and creamy.  The flavors are bright, colorful, and a perfect complement to many dishes. This tasty ginger dressing boasts no oil making this refreshing salad dressing an ultimate Whole Food Plant Based recipe! Vegan,  no oil, no refined sugar, no highly processed ingredients and gluten free.

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Ingredients

Scale 1x2x3x

• ¼ cup yellow onions
• 1 celery rib, chunked
• ½ carrot, peeled and chunked
• 1 teaspoon fresh minced ginger *
• 2 Tablespoons + 1 teaspoon lemon juice
• 1 Tablespoon organic maple syrup
• 1 Tablespoon white miso *
• 2 Tablespoons tamari *
• 1 Tablespoon rice vinegar
• 4 Tablespoons water
• 2 Tablespoons unsweetened plain plant milk 
• 2 Tablespoons toasted sesame seeds 
• Pinch sea salt (+/-) *

Salad Serving Ideas:

• Variety of Greens (romaine, baby spinach, baby kale)
• Shredded Red Cabbage
• Sliced Tomatoes
• Sliced Cucumbers
• Grated Carrots
• Cooked Chickpeas
• Bell Peppers
• Sunflower Seeds/Sesame Seeds
• Green Onions
• Cooked Pasta (optional)

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Instructions

1. Place the sesame seeds in a dry pan and dry sauté over medium heat until lightly toasted and slightly golden. Be careful, watch them closely to prevent overbrowning.  If using toasted sesame seeds, skip this step. 
2. Place all the ingredients into a high-speed blender and blend on high for one minute.
3. Taste the dressing, add more ginger if you prefer a stronger ginger flavor.
4. Serve over your favorite salad.

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Notes

*Ginger: Start with the smaller amount of ginger (1 teaspoon of finely chopped ginger).  After blending, taste test the dressing.  If you prefer a stronger ginger flavor, then add more ginger, small amounts at a time, blend until the desired flavor is achieved.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: Makes about 2 cups.  Refrigerate for up to one week.

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Nutrition

• Serving Size: 1/4 cup
• Calories: 33.2
• Sugar: 2.5 g
• Sodium: 271.8 mg
• Fat: 1.5 g
• Carbohydrates: 4.2 g
• Fiber: 1 g
• Protein: 1.4 g

Storage:  Refrigerate, use within 7 days 

This post contains affiliate links, and I may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.