shake · vinaigrette
★ STARRED KITCHENPrep 5 minGinger Soy Vinaigrette
Independent adaptation of a publicly published Wolfgang Puck recipe. Not affiliated with, sponsored by, or endorsed by Wolfgang Puck.
DRESSING · ASIAN CHICKEN SALAD & GREENS
In the published recipe, this is the dressing for Asian chicken salad.
Wolfgang Puck's ginger-soy vinaigrette for chicken salad.
Ratio
Ingredients
- Ginger2 Tbsp minced (20 g)
- Soy Sauce2 Tbsp (30 ml)
- Rice Vinegar3 Tbsp (45 ml)
- Sesame Oil1 Tbsp (15 ml)
- Vegetable Oil1/3 cup (80 ml)
- Sugar1 tsp (4 g)
- Garlic1 clove
Method
- Pour to the lines in order (bottom → top): VEGETABLE OIL, RICE VINEGAR, SOY SAUCE, SESAME OIL.
- Shake-to-line (dashed marks): add GINGER. Spoon in, shake, and top up until the settled level reaches each dashed line.
- Season to finish: SUGAR (about 1½ tsp), GARLIC (1½ cloves).
- Cap the jar and shake until emulsified.
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You found this recipe once. On a PantryFlex jar it's printed in glass. 7 ingredients, one pour order, no measuring cups on a Tuesday.
1 kitchen · 1 star · 1 national award
- Ginger Soy Vinaigrette★ STARRED KITCHENOn the jar: GINGER SOY
- Asian Vinaigrette★ STARRED KITCHENOn the jar: ASIAN
- Perfect Vinaigrette★ STARRED KITCHENOn the jar: PERFECT
- Shallot-Thyme Vinaigrette★ STARRED KITCHENOn the jar: SHERRY-SHALL
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Provenance
Austrian-American California chef of Spago and CUT; James Beard Outstanding Chef with Michelin recognition in the CUT / Spago lineage. Early adopter of open-kitchen California cuisine.
More from this kitchenFAQ
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 1.35× 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 Wolfgang Puck Asian salads (published as “Ginger Soy Vinaigrette”). Full citation lives in Provenance.