Orange ginger dressing is light and zingy. It’s perfect for your green salads, but also great for dressing grain salads. Made with only a handful of ingredients, this dressing is quick and simple.
Salad dressings, like sherry lime vinaigrette, are easily made at home and are much less expensive than store-bought.
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Mason jar dressing
Use any old jar you have – a jam jar or canning jar is perfect. This recipe makes a cup and a half, so you’ll have enough for the week.
I used these spiral pint jars to make the dressing, it leaves a little room at the top to be able to shake it up really well.
Orange Ginger Dressing
It honestly couldn’t be easier – pour everything in & shake it up. The best part of making your own salad dressing aside from it being much less expensive, is knowing exactly what’s in it.
All vinaigrettes will eventually separate, this one quicker than most because it doesn’t contain an emulsifier like Dijon mustard. Just shake it up again and you’re good to go,
How to peel ginger
My preferred method for peeling ginger is a spoon. Use the edge of the spoon to scrape away the skin.
Most people turn the spoon upside down and scrape in a downward motion. I find it easier to do the opposite. I use the edge of the spoon and scrape upward. Try both ways to see what is easier for you.
Spring ginger has very thin skin. Most often, you can find it in Asian markets. It is less fibrous and spicy than it’s older counterpart. Look for it in April and May, and if you find some, grab a hand or two.
Once you have peeled the ginger, grate it for the dressing. It can have a bit of a bite to it, so you may have to adjust the amount of ginger in the recipe to suit your personal preference.
How to zest an orange
For this recipe we want very fine zest, not large pieces. Use a microplane and light pressure to avoid getting the pith (the white part under the skin), which is bitter.
The zest has a ton of flavor, so please don’t skip it. Hold the orange in your dominant hand and the zester in the other. Using light pressure, press the surface orange against the zester and turn to rotate.
The zest will collect on the underside of the zester, give it a good tap against the cutting board or scrape it with your finger to gather it.
- Oil – avoid strongly flavored oil. I used grapeseed in this recipe.
- Oranges – I used cara cara oranges, use any variety you like, even blood oranges.
- Ginger – fresh ginger is recommended, however, if it is unavailable, use the squeeze tube of ginger found in the produce section.
- Salt & Pepper – season to taste
This isn’t a traditional vinaigrette. The ratios are basically flipped here. The fresh orange juice serves as the acid in this recipe and makes up the bulk of the dressing.
The basic ratio for a vinaigrette is 3:1 (oil : vinegar). I love vinegar so I usually tend to go a bit on the acidic side with my dressings, which consequently means less oil and that is usually a good thing.
With this dressing, the fresh juice is so delicious, it deserves the spotlight.
Try orange ginger vinaigrette on these salads
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- 1 cup freshly squeezed orange juice, from 2 -3 oranges
- 1/3 cup neutral oil, like grapeseed, canola or light olive oil
- 2 tsp. orange zest, from 1 - 2 oranges
- 2 tsp. grated ginger (3/4 ounce piece)
- salt and pepper to taste (I used 1 tsp. salt / 1/2 tsp. pepper)
- Zest and juice oranges, add to jar.
- Grate ginger and add to jar, then add salt and pepper. Swirl jar to help salt begin to dissolve.
- Add oil, seal jar and shake vigorously for 30 seconds.
Store dressing in an airtight container for up to 7 days.
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Serving Size:1 ounce (2 tbsp)
Amount Per Serving: Calories: 84Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 25mgCarbohydrates: 2gFiber: 0gSugar: 2gProtein: 0g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published 1/18/12, most recent update 1/20/21