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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!

Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Course condiment, dressing
Cuisine Asian
Servings 4 servings
Calories 125 kcal


  • 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!


Calories: 125kcalCarbohydrates: 2gProtein: 1gFat: 14gSaturated Fat: 11gSodium: 73mgSugar: 1gVitamin C: 1mg
Keyword asian vinaigrette, citrus vinaigrette, vinaigrette
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