After many requests, our Ginger Vinaigrette is back! Here is our original recipe, created a long time ago and sold in bottled form for many years. Made using Ginger Shrub, you can make your very own Ginger Vinaigrette using the recipe below. And we’ve included some of our favorite salad combinations! Enjoy.
1 1/2 Tbs. Tait Farm Ginger Shrub
1 1/2 Tbs. tamari soy sauce
1 tsp. Dijon mustard
1 small clove of garlic, minced (or 1/2 tsp. dried)
1/4 tsp. freshly ground black pepper
1/4 C. light oil (such as sunflower, olive, or canola)
Whisk together all of the ingredients. Refrigerate after bottling. Makes approximately 1/2 cup of vinaigrette.
Try our Ginger Vinaigrette on some of these sumptuous salads:
Asian Salad: mixed greens and/or shredded Napa cabbage, coarsely grated carrots, radishes, sliced scallions, and cashews
Noodle Salad: cooked Asian noodles, coarsely grated carrots, diced sweet peppers, sliced scallions, peanuts, slivered almonds or cashews
Basmati Rice Salad: cooked basmati rice (adding one tsp. of curry powder per cup of dry rice), raisins, diced red bell peppers, diced sweet onions, cashews