Quick Yuzu-Ginger Vinaigrette

Here’s a bright, 5-minute salad dressing that balances yuzu’s tangy acidity with warming ginger and smooth olive oil. It’s an effortless way to upgrade weeknight greens or grain bowls.

Ingredients

• 3 tbsp 100% yuzu juice
• 1 tbsp rice vinegar
• 1 tsp Dijon mustard
• 1 tbsp soy sauce
• 1 tsp honey
• 1 tsp freshly grated ginger
• 4 tbsp olive oil
• Pinch of salt and black pepper

 Instructions

1. In a small bowl, whisk together the yuzu juice, rice vinegar, Dijon mustard, soy sauce, honey, and grated ginger until completely blended.
2. Slowly drizzle in the olive oil while whisking continuously until the dressing is smooth and emulsified.
3. Season with a pinch of salt and pepper to taste.
4. Serve & Enjoy:

Drizzle over a fresh garden salad, roasted vegetables, or grilled shrimp. Store any leftover dressing in a sealed glass jar in the fridge for up to a week.