Hoisin-Ginger Dressing

Hoisin-Ginger Dressing

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From: EatingWell Magazine, March/April 1996

Serve this gingery hoisin dressing over hot or room-temperature steamed asparagus or as a dipping sauce for dumplings.

Ingredients 5 servings

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Original recipe yields 5 servings
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  • 1 4-inch piece fresh ginger, peeled
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 scallions, chopped ( ¼ cup)


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  • Ready In

  1. Grate ginger on the smallest holes of a box grater. To extract the juice, press the grated ginger in a fine sieve set over a small bowl or squeeze it in a piece of cheesecloth. (You should have about 1 tablespoon ginger juice.) Discard the pulp. Stir vinegar, hoisin sauce and scallions into the ginger juice.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 19 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 0 g protein; 5 mcg folate; 0 mg cholesterol; 3 g sugars; 56 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 165 mg sodium; 26 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: free food

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