Asian Orange Vinaigrette With Ginger
This Asian Orange Vinaigrette is the perfect balance of flavors – lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes. Light and delicious, great for salads and so easy to make!
Why This Asian Orange Vinaigrette Is So Good!
- The perfect balance of sweet and tangy flavors, while still being light.
- Easy and quick to make, you’ll likely have most the ingredients already!
- A great dressing for take to work salads.
- You can mix up the citrus fruit, for a variety of dressing combinations.
Asian Orange Vinaigrette Ingredients
- Orange Zest
- Orange Juice
- Rice Vinegar (I prefer Mitsukan brand)
- Sea Salt
- Vegetable Oil
How To Make Asian Orange Vinaigrette – Step by Step
Whisk together all of the ingredients, taste, adjust, and you’re done! Spritz it onto any salad for instant pizzazz, or save it for later. Tips to follow…
A Sweet and Tangy Asian Style Dressing
In Asian-style dressing, tangy comes from sweetened or seasoned rice vinegar (see photos below of Mitsukan rice vinegars) – which is vinegar made from rice and seasoned with just a bit of sugar. You can also used unsweetened or unseasoned rice vinegar too. I always have both on in my pantry.
As for the slightly sweet, I love using a bit of honey to balance out the vinegar. The oil I use for Asian dressings is neutral flavored light vegetable oil – olive oil is too strong in flavor. I’ve also used grapeseed oil and rice oil.
Freshly grated ginger provides the heat, no need to even peel the ginger, unless the brown outer skin is dry and thick. Use a rasp or microplane grater and go at it until you have about 1 teaspoon.
A Variety Of Citrus Vinaigrettes
The fruit in the dressing is flexible – use any citrus: orange, lemon, lime, tangerine, blood orange or go a little more exotic with passion fruit (cut in half spoon out fruit only).
What To Pair With This Asian Orange Vinaigrette
I’ve paired the Orange Ginger Vinaigrette with heirloom tomatoes, fresh mozzarella and basil – just to change up the normal caprese salad into something more lively. It also goes great with something like this Kale Salad with Cherries and Pecans.
Top Tips For This Asian Orange Vinaigrette
- You can choose different citrus to use in the dressing.
- Store vinaigrettes in a jar or other container with a tight lid so that it’s easy to shake it up again when you need it.
- Generally speaking, any oils labeled “vegetable oil” or “salad oil” are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil.
- Ideally, you’d prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don’t refrigerate it during this time!
Check Out These Other Delicious Vinaigrettes
- Caprese Salad with Basil Vinaigrette
- Sesame Seared Tuna with Lime Ginger Vinaigrette
- Roasted Carrots with Sesame Ponzu Vinaigrette
- Heirloom Tomato and Avocado Salad with Crispy Wontons and Spicy Cilantro Vinaigrette
*I’ve developed this recipe for a client, Mitsukan, the maker of rice vinegar shown above.
I love hearing from you! If you have made this Asian Orange Vinaigrette with Ginger, be sure to leave me a star rating and a comment below!
This Asian Orange Vinaigrette is the perfect balance of flavors - lively and tangy, slightly sweet, a little heat and just enough sea salt to bring out all of the flavor notes. Light and delicious, great for salads and so easy to make!
- 1 teaspoon orange zest
- 1/2 each orange, juiced
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons seasoned rice vinegar I prefer Mitsukan brand
- 1 teaspoon honey
- 1/8 tsp sea salt to taste
- ¼ cup light vegetable oil
- Whisk together all of the ingredients.
You can choose different citrus to use in the dressing.
Store vinaigrettes in a jar or other container with a tight lid so that it's easy to shake it up again when you need it.
Generally speaking, any oils labeled "vegetable oil" or "salad oil" are fine for making a basic vinaigrette. You could also use any light, neutral-flavored oil like safflower, canola, or soybean oil.
Ideally, you'd prepare the vinaigrette in advance and then let it sit for anywhere from 1 to 3 hours. Just don't refrigerate it during this time!