Ginger Dressing

"The Mustard Seed's Ginger Dressing Great for Salad or half and half with Ranch dressing. Great to cook with chicken I served this with asparagus and it went great together."
photo by WiGal photo by WiGal
photo by WiGal
photo by alligirl photo by alligirl
Ready In:




  • *Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy).
  • Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds
  • Store in the refrigerator for up to a month.
  • To cook chicken in it:

  • Cut up your white chicken meat in strips.
  • Fry in HOT oil until almost done.
  • Add dressing (1/4 -1/2 cup depending on how much you're making).
  • Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.

Questions & Replies

Got a question? Share it with the community!


  1. Wonderful salad dressing recipe; I'm interested to try it with chicken also. I reduced the recipe by half, and the spicy tangy dressing is a wonderful foil for a simple salad. I grated the onion on a small micro-plane, to make it very fine. I also used my hand blender (boat motor) to mix all, instead of a blender, which worked just fine. Reminiscent of a dressing I used to enjoy at a restaurant that has been long closed, this brings back happy memories! Thanks for sharing, Mardimus.
  2. This dressing has a very familiar taste but so far I haven't been able to place it. I really enjoyed this tangy dressing on a salad of romaine, spinach, grilled chicken, mandarin oranges with sliced almonds with a handful of cooked rigatoni pasta tossed in for good measure. I might add that half a recipe makes about 1 cup of dressing. More than enough for 4 or 6 salads. The dressing was mixed in the Vita-Mix in a matter of seconds. Made for PAC Fall 2011.
  3. Easy. I drizzled this over salad composed of lettuce, mandarin oranges, slivered almonds, and leftover chicken. Next time I would omit the celery seed but this is a personal preference. Made for Fall PAC 2011. Thank you, Mardimus, for posting.


Cooking is a hobby for me and everyday is a great day to learn while eating.
View Full Profile

Find More Recipes