Food Recipes Sauces, Condiments and Preserves Salad Dressing Ginger Vinaigrette 5.0 (1,522) 3 Reviews Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.Plus: More Perfect Salad Dressings Great Green Salads By Melissa Rubel Jacobson Melissa Rubel Jacobson Melissa Rubel Jacobson crafted numerous sweet and savory recipes for Food & Wine, including a tropical snack mix that was named one of the publication’s 40 best recipes of 2018. Food & Wine's Editorial Guidelines Updated on April 25, 2017 Save Rate PRINT Share Close Photo: © Tina Rupp Yield: Makes 2/3 cup Cook Mode (Keep screen awake) Ingredients ¼ cup rice vinegar 1 ½ tablespoons sugar 1 tablespoon finely grated fresh ginger ¼ cup vegetable oil Kosher salt and freshly ground pepper Directions In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper. Originally appeared: June 2009 Rate It Print