Curried Ginger Vinaigrette
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy, spiced dressing blending canola oil, citrus juice, and aromatic spices with a hint of sweetness. Quick to whip up, versatile for salads or as a dip. Contains fresh aromatics, subtle heat from cumin, and a twist of maple syrup replacing honey. Mild with a citrusy punch and warms with ginger and spices. No dairy, nuts, or gluten. Slight adjustments to quantities and seasoning proportions. A fresh take on classic vinaigrette with a touch of umami from tamari. Bright green onions and garlic provide sharpness. Stir briskly to emulsify and season to your taste.
Prep:
12 min
Cook:
0 min
Total:
12 min
Servings:
4 servings
#gluten-free
#dairy-free
#vegan
Zing and zip. No fluff. Lime swapped for lemon here — sharper, punchier. Cumin over curry powder. Maple syrup instead of honey, deeper sweetness. Tamari adds umami, salty hit. Quick assembly, no cook. Ginger jazzes it up. Shallots take the place of scallions — milder, smoother edges. Garlic firm, sharp. Oil quantity tweaked, a little more juice, less oil. Blending sharp with sweet and earthy. Shake or whisk. Rest it 10 minutes or so. Raw, fresh, bright. Toss onto greens, drizzle over roasted veg, or dollop beside grilled tofu. Simple, fast, anti-boring. No nuts or dairy involved — all allergy-friendly. Gluten-free too. Just ingredients doing their thing. Bold but not overpowering. Versatile. Light yet punchy.
Ingredients
- 40 ml (2 2/3 tbsp) canola oil
- 25 ml (1 2/3 tbsp) lemon juice
- 1 small shallot, finely sliced
- 1 clove garlic, minced
- 5 ml (1 tsp) fresh grated ginger
- 5 ml (1 tsp) maple syrup
- 5 ml (1 tsp) ground cumin
- 5 ml (1 tsp) tamari
- Salt and black pepper to taste
About the ingredients
Quantities altered for balance: less canola oil, more lemon juice to heighten acidity, adding depth. Shallots chosen over scallions for a more subtle onion undertone — less grassy, more complex. Maple syrup swapped for honey, bringing an earthier sweetness that melds smoothly with cumin’s warmth. Tamari replaces plain salt, gives robust umami boost and saltiness, enhancing complexity. Fresh ginger stays — indispensable for brightness and bite. Garlic minced finely helps disperse flavor evenly. Spices remain restrained, cumin instead of curry powder to preserve mild but aromatic feel, less overwhelming. The balance focuses on freshness and layering flavors without masking any single element. Measurements slightly rounded for ease. Salt and pepper left adjustable for personal taste.
Method
- Whisk lemon juice and tamari in a bowl.
- Add oil slowly, whisking vigorously to combine.
- Mix in shallot, garlic, and ginger until evenly distributed.
- Sprinkle cumin over the mixture; continue whisking.
- Add maple syrup and stir just to blend.
- Season with salt and pepper, adjusting as needed.
- Let sit 7-10 minutes before serving for flavors to marry.
Cooking tips
Start by combining lemon juice with tamari; this sectional mix creates the acidic and savory base. Slowly whisk in the oil to form a light emulsion—go slow to avoid separation. Folding in finely sliced shallots with garlic and ginger next distributes their freshness throughout. Sprinkle cumin evenly; do not overmix to preserve texture contrast from shallots. Introduce maple syrup afterwards to maintain sweetness balance without overpowering acidity. Season with salt and pepper last, testing as you go; flavors should be lively but harmonious. Let mixture rest 7-10 minutes to meld ingredients and soften raw shallot edges. No heat needed; served raw. Can shake in a sealed jar instead of whisking for ease. Use within a day for brightness preservation. Re-whisk before use if separation occurs. Works as salad dressing, marinade base, or dip star. Adjustment flexibility—use balsamic vinegar swap for lemon for earthier tone if desired.
Chef's notes
- 💡 For freshness, always use fresh ginger and garlic. Finely minced garlic spreads flavor. Grate ginger for more zing. Shallots bring a smooth finish. Adjust garlic amounts based on preference. Use less if sharp tastes overpower.
- 💡 Whisk slowly at first. Combine lemon juice with tamari in a bowl. Gradually add oil, whisking quickly to emulsify. Watch the consistency. Too fast leads to separation. Blend until creamy but still light. This gives a delicate mix.
- 💡 Resting is crucial. Let the dressing sit for at least 7-10 minutes. This marries the flavors. A simple rest, undisturbed, allows shallots to soften. Brightness enhances. Flavors meld beautifully, creating a more cohesive taste.
- 💡 Use as a marinade as well. Works well for tofu or grilled veggies. Depth of flavor adds to protein dishes. Drizzle over roasted or steamed foods too. Versatile uses; a multi-tasking sauce.
- 💡 For adjustments, try balsamic instead of lemon. This changes the profile. Earthier outcome, richer notes. Also, you can play with spices. Paprika or chili flakes can add a kick. Just consider balance each time.
Common questions
What if dressing separates?
Shake in a jar. Blend longer if necessary. Can whisk again. Sauce consistency should hold well, if too thick add more lemon juice. Always check before use.
What to do with leftovers?
Keep sealed in fridge. Use within a day for best freshness. Can extend up to three days. But flavors will dull. Always rewhisk before serving.
Any common substitutions?
Yes, use olive oil instead of canola for richer taste. Add a dash of vinegar for extra tang, if desired. Adjust seasoning to taste.
Can I adjust spice levels?
Absolutely! Add less cumin for milder flavor. If more zest needed, include a bit of cayenne or black pepper. Experiment based on preference.
