Honey Ginger Vinaigrette | PCC Natural Markets

Honey Ginger Vinaigrette

Yield: About 3/4 to 1 cup

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian dairy-free iconDairy-free egg-free iconEgg-free

Creating your own salad dressing not only is economical but also truly simple. I love the fact they’re so fresh tasting and versatile!

Vinaigrette is, at its heart, simply a balance of vinegar and oil. From there you may add shallots and fresh herbs for a classic take, blend in ripe berries as a bright addition, or add ginger, soy sauce and sesame oil for a bit of an Asian twist. The possibilities are virtually endless and you are only limited by your imagination


  • 1/4 cup red wine vinegar (you may substitute rice vinegar, raspberry or sherry wine vinegar) Add to list
  • 1 tablespoon honey Add to list
  • 1 teaspoon freshly minced ginger Add to list
  • 1 teaspoon freshly minced garlic Add to list
  • 2 tablespoons soy sauce Add to list
  • 2 tablespoons Thai sweet chili sauce (PCC sells Thai Kitchen brand in the Asian condiments section) Add to list
  • 2 tablespoons toasted sesame oil Add to list
  • Salt and freshly ground pepper to taste Add to list
  • 1/3 cup olive or vegetable oil such as sunflower or peanut Add to list


Combine the vinegar, honey, ginger, garlic, soy sauce, sweet chili oil, sesame oil, salt and pepper in a bowl. Pour the olive oil or vegetable oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.

Recipe by Lynne Vea, PCC Chef

Lynne Vea


Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: dressings, ginger, honey


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