Ready for a salad dressing that changes the game? Our homemade Asian blend of ginger, plum sauce, and tamarind paste offers a deliciously unique flavour. It's an easy way to spice up your salads with something out of the ordinary!
In a small bowl, whisk the olive oil and tamarind paste to form a base.
Add plum sauce, brown sugar, grated ginger and pepper.
Mix until well combined.
Notes
Add a splash of freshly squeezed lime or orange juice to brighten up the dressing. The citrusy notes complement the ginger and tamarind beautifully.
For an umami boost, swap out some of the olive oil with low-sodium soy sauce. It adds depth and a hint of saltiness.
Spicy heat and Asian flavours go hand in hand, so adding some chilli flakes or even fresh chilli to the recipe would work well. It would be best to stay clear of any hot sauces in this recipe as there are already so many flavours. Neutral-flavoured heat is what you're looking for.
For a natural sweetener, swap brown sugar for maple syrup. Maple syrup has a closer caramel finish to brown sugar compared to honey.
To give this vegan ginger dressing a nutty undertone, drizzle in a touch of toasted sesame oil. This complements the ginger and tamarind, adding complexity.
Ginger is the hero of this ginger salad dressing. Ensure you get fresh ginger. Select old ginger if you really want a strong flavour; otherwise, young ginger will suffice. Add more if you really want the fiery and warm tastes to come through. Don't get pre-made ginger pastes.
Whisk the olive oil and tamarind paste together first. This allows the tamarind to emulsify slightly with the oil, creating a base for the other ingredients.
If time permits, let the dressing sit for at least 30 minutes before serving to allow the flavours to meld together. This will enhance the overall taste of the dressing.