Yuzu Vinaigrette Salad Dressing with Ginger and Honey

This simple DIY vinaigrette is bursting with citrusy flavor, all thanks to yuzu. See my notes for a few tips on cooking with yuzu if you're new to this fruit!

Course Salad, Sauces and Dressings

Cuisine Japanese, Korean American

Keyword Yuzu Salad Dressing, Yuzu Vinaigrette

Prep Time 5

Cook Time 0

Total Time 5

Servings servings

Calories 132kcal

Author Cara Harbstreet

Equipment

microplane or zesting tool
small jar with tight-fitting lid
Measuring Spoons

Ingredients

4 tbsp olive oil
2 tbsp yuzu juice
1 tsp rice vinegar
1 tsp dijon mustard
1 tsp ginger grated
1 tsp honey
1 pinch Kosher salt or to taste
1/8 tsp white pepper or to taste

Instructions

Use a microplane or zesting tool to grate the ginger if preparing from fresh.
Measure all ingredients and add them to a small jar with a tight-fitting lid. Shake until well-combined, then serve or store. Alternatively, measure all ingredients and place in a small bowl. Use a whisk or fork to vigorously stir until well-combined.

Notes

If using yuzu puree or yuzu marmalade, reduce the amount to 1 1/2 tbsp (vs. 2 tbsp) and leave out the honey until you have a chance to taste. It can end up overly sweet since both of these options are usually sweetened already. Adjust as needed depending on your personal taste preferences.

Nutrition