Lemon Ginger Dressing

Name: Lemon Ginger Dressing
Prep time: 5 min
Total time: 5 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 1/2 cup low-sodium soy sauce (120 ml) Soy Sauce; 1/3 cup unseasoned rice vinegar (80 ml) Rice Vinegar; 3 Tbsp extra virgin olive oil (45 ml) Olive Oil; 3 Tbsp toasted sesame oil (45 ml) Sesame Oil; 2 Tbsp grated lemon zest (from 2 or 3 lemons) (30 ml) Lemon Zest; 2 Tbsp freshly squeezed lemon juice (30 ml) Lemon Juice; 1 Tbsp plus 1 tsp honey (20 ml) Honey; 1 Tbsp peeled and finely chopped ginger (about 1-inch knob) (15 ml) Ginger; 1/2 tsp cayenne pepper (2.5 ml) Cayenne

Independent adaptation of a publicly published Joanne Chang recipe. Not affiliated with, sponsored by, or endorsed by Joanne Chang.

DRESSING · SOBA NOODLES & TOFU & CUCUMBER

In the published recipe, this is the dressing for Myers+Chang at Home.

Chang's lemon ginger dressing.

On the jar

CITRUS-HONEY

Method: shake
Yield: about 1¼ cups
Ingredients: 9
Jar batch: 0.75× recipe

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Ratio

SOY SAUCE 120 mlRICE VINEGAR 80 mlOLIVE OIL 45 mlSESAME OIL 45 mlLEMON JUICE 30 mlHONEY 20 ml

Ingredients

Soy Sauce1/2 cup low-sodium soy sauce (120 ml)
Rice Vinegar1/3 cup unseasoned rice vinegar (80 ml)
Olive Oil3 Tbsp extra virgin olive oil (45 ml)
Sesame Oil3 Tbsp toasted sesame oil (45 ml)
Lemon Zest2 Tbsp grated lemon zest (from 2 or 3 lemons) (30 ml)
Lemon Juice2 Tbsp freshly squeezed lemon juice (30 ml)
Honey1 Tbsp plus 1 tsp honey (20 ml)
Ginger1 Tbsp peeled and finely chopped ginger (about 1-inch knob) (15 ml)
Cayenne1/2 tsp cayenne pepper (2.5 ml)

Method

Pour to the lines in order (bottom → top): SOY SAUCE, RICE VINEGAR, OLIVE OIL, SESAME OIL, LEMON JUICE, HONEY.
Season to finish: LEMON ZEST (about 1½ Tbsp), GINGER (about 2 tsp), CAYENNE (about ¼ tsp).
Cap the jar and shake until emulsified.

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The ratio lives in glass now.

You found this recipe once. On a PantryFlex jar it's printed in glass. 9 ingredients, one pour order, no measuring cups on a Tuesday.

3 kitchens · 4 national awards

Lemon Ginger DressingNATIONAL AWARD WINNEROn the jar: CITRUS-HONEY
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: NUOC CHAM
Garlic Chili DressingNATIONAL AWARD WINNEROn the jar: WONTON
Strange-Flavor SauceNATIONAL AWARD WINNEROn the jar: STRANGE-FLAV

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Provenance

Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.

Originally published as Lemon-Ginger Dressing.

Adapted from a Joanne Chang recipe (Joanne Chang & Karen Akunowicz / James Beard Foundation (Myers+Chang at Home)).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.75× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Joanne Chang & Karen Akunowicz / James Beard Foundation (Myers+Chang at Home) (published as “Lemon-Ginger Dressing”). Full citation lives in Provenance.

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