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Serve over fresh greens, quinoa salads, shredded carrots, or cabbage slaws.
Store in an airtight container or jar in the refrigerator for up to 1 week.
Shake well before each use as natural separation may occur.
Variations:
Add 1 minced garlic clove for extra depth.
Swap honey for maple syrup for a vegan option.
Add a pinch of crushed red pepper for a little heat.
Mix in a teaspoon of sesame oil for an Asian-inspired twist.
FAQ:
Q: Can I use ground ginger instead of fresh?
A: Yes, but fresh ginger offers a brighter, more intense flavor. If using ground, start with 1/2 teaspoon and adjust to taste.
Q: Is this dressing good for meal prep?
A: Absolutely! It stores well for up to a week in the fridge and tastes even better after sitting for a few hours.
Q: Can I use lime juice instead of lemon?
A: Yes, lime juice gives a slightly different citrus note but works beautifully with ginger and honey.
Enjoy this zesty ginger-lemon vinaigrette as a fresh, flavorful boost to any dish. It’s a quick and easy way to make your meals more vibrant and satisfying!
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