Hoisin-Ginger Dressing

March/April 1996

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

Hoisin-Ginger Dressing

Makes: About 1/3 cup

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  • 1 4-inch piece fresh ginger, peeled
  • 2 tablespoons rice-wine vinegar
  • 2 tablespoons hoisin sauce
  • 2 scallions, chopped (1/4 cup)


  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 3 days.


Per tablespoon: 19 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g protein; 0 g fiber; 165 mg sodium; 26 mg potassium.

Exchanges: free food

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