Ginger Vinaigrette

Yield: makes about 1 cup (240 ml)

Time: 10 minutes

Here is a variation of the basic vinaigrette recipe. You find it in the Seafood and Asparagus Salad with Ginger Vinaigrette recipe.

Vinaigrette is a dressing where oil is combined with an acidic ingredient, like vinegar or lemon. The mixture is rounded out with salt, pepper and perhaps some herbs. In Mediterranean cuisine, the oil is primarily extra-virgin olive oil.  The vinaigrette is the basic dressing for salads. In many restaurants, especially in Italy, the customer prepares the vinaigrette to his/her liking.


  • 1 large shallot, finely diced
  • 4 Tbsp rice vinegar or white balsamic vinegar
  • 2 Tbsp brown sugar
  • 1 Tbsp Dijon mustard
  • 1 Tbsp grated fresh ginger
  • a pinch of cayenne
  • 1 fresh red chile pepper, thinly sliced
  • 2 garlic cloves, finely minced
  • 2 tsp sesame oil
  • 1/4 cup (60 ml) grape seed oil or canola oil


Put shallots in a small bowl. Add vinegar, sugar, mustard, cayenne, red chile peppers, salt and freshly ground pepper. Let it sit for 5 minutes. Add ginger, garlic, sesame oil and grape seed oil. Mix it well and set aside. Adjust seasoning to your liking.

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