When shopping for fresh ginger, look for pieces that are smooth and plump, avoiding those that are dry or withered, as they won’t yield much juice. If you’d rather not grate and squeeze fresh ginger, look for bottled ginger juice and substitute 2 tablespoons for the fresh-squeezed.
Makes ½ cup.
- 2 tablespoons fresh ginger juice (from about ? cup grated fresh ginger)
- 1 teaspoon grated lime zest
- ¼ cup fresh lime juice
- 2 tablespoons honey
- 2 teaspoons olive oil
- ¼ teaspoon salt
1. Place the grated ginger in a small fine-mesh sieve set over a small bowl. Press the ginger to extract the juice. Discard the ginger solids.
2. Whisk in the lime zest, lime juice, honey, oil, and salt. Store the dressing in the refrigerator.
Nutrition per tablespoon: 31 calories, 1g total fat (0g saturated), 0g dietary fiber, 6g carbohydrate, 0g protein, 70mg sodium.
Also see Creamy Carrot Dressing.