ginger umami vinaigrette
ginger umami vinaigrette

Ginger Umami Vinaigrette

This salad dressing is creamy and earthy from ginger, garlic, fresh lemon, and tamari. Use this vinaigrette on any salad green and a sprinkle of fresh herbs.

Prep Time: 5 minutes

Cook Time: 0 minutes
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Recipe Rundown

creamy vinaigrette in a bowl

This is the sort of anti-inflammatory emulsion you’ll want to drench your greens with. It’s earthy and vibrant – perfect for summer.

Named a vinaigrette because of lemon juice (the acid) and olive oil with some secret weapons – ginger, garlic, and tamari. Now, we all know that vinaigrettes aren’t just oil and vinegar. We need a “binder” to, well, bind everything together. In this case, that’s the role that ginger and garlic play.

There’s a bit of chopping, but not much. Do you know about the spoon trick for peeling ginger? You can actually remove the paper thin skin with a spoon! Cool huh?

When it comes to knife skills, don’t fuss over the size of your mince; everything goes straight into the blender for an ultra creamy texture.

How to Store this Ginger Umami Vinaigrette

This dressing will keep refrigerated for up to 1 week. To use throughout the week, just give it a good stir in case some of the elements separate. As always with salads, dress them (combine the dressing with the greens) just before serving.

Are you ready for fresh salads all week long? Good, because this recipe will yield about 8 total portions (just over 2 cups), so stock up on a variety of greens (kale, red leaf, green leaf, romaine or a mixture of anything you want).

Tip: Always wash and dry your greens before dressing. Whatever you do, salt that salad! Start with about a pinch per portion.

Want some inspiration for how to use this dressing? Head over to this Full of Flavor Kale Salad recipe.

salad dressing

Ginger Umami Vinaigrette

This salad dressing is creamy and earthy from ginger, garlic, fresh lemon, and tamari. Use this vinaigrette on any salad green and a sprinkle of fresh herbs.
5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Keyword: dressing, ginger, vinaigrette
Prep Time: 5 minutes
Cook Time: 0 minutes
0 minutes
Total Time: 5 minutes
Servings: 8 people
Calories: 51kcal
Author: Chef Sara Furcini


  • ½ cup fresh-squeezed lemon juice
  • 1 ½ cups extra-virgin olive oil
  • 2 tbsp ginger peeled and roughly minced
  • 11 cloves garlic roughly chopped (1/4 cup)
  • 3 tbsp tamari or shoyu


  • Combine the ingredients for the ginger vinaigrette in a blender and blend until creamy and smooth, about 1 minute. Use immediately or store in a sealed container in the refrigerator for up to 5 days.
  • Toss with dry salad greens and season with salt. Taste the dressing on the leaf and add extra dressing or salt as needed.


Yield: Just over 2 cups, approximately 8 large salads
To use up this amount of dressing, you will need approximately 6 heads of lettuce or bunches of kale (depending on how heavily you dress the salads).
Store in the refrigerator in a sealed container for up to 1 week. It will separate a bit, but you can stir it or return it to the blender to re-emulsify.


Serving: 4Tablespoons | Calories: 51kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin C: 7.3mg | Calcium: 9mg | Iron: 0.3mg

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