Serve this gingery hoisin dressing over hot or room-temperature steamed asparagus or as a dipping sauce for dumplings. Source: EatingWell Magazine, March/April 1996

EatingWell Test Kitchen



  • 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 Facts

19 calories; 0.2 g total fat; 165 mg sodium. 4.3 g carbohydrates; 0.3 g protein; Full Nutrition