Ginger Vinaigrette: 5 Cold Sauces That Liven Up Summer Salads

The summer salad has a problem: the industrial vinaigrette (sugar, additives) or the eternal oil-vinegar which is boring. Ginger does both — and it's the easiest way to eat it every day without thinking.

🥗 The 5 cold ginger sauces (exact ratios)

• 1. Japanese vinaigrette (carrot-ginger) : 1 carrot + 2 cm of ginger + 3 tbsp. to s. sesame oil + 2 tbsp. to s. rice vinegar + 1 tbsp. to c. soy sauce, all mixed — the famous sauce from Japanese restaurants
• 2. Express with concentrate : 1 tbsp. to s. of INTI concentrate + 3 tbsp. to s. olive oil + 1 tbsp. to s. lemon juice + salt — ready in 20 seconds, ginger + turmeric + black pepper included
• 3. Thai peanut-ginger : 2 tbsp. to s. peanut butter + 1 tbsp. to s. grated ginger + juice of 1 lime + 1 tbsp. to c. soy sauce + water to relax — perfect with cold noodles and chicken
• 4. Yogurt-ginger-mint : 1 Greek yogurt + 1 tbsp. to c. grated ginger + chopped mint + lemon — freshness on cucumbers and raw vegetables
• 5. Mango-ginger : ½ mixed mango + 1 tbsp. to s. of concentrate + lime juice — sweet and tangy on shrimp salad or grilled chicken

Why it matters beyond taste: raw ginger keeps all its gingerol (cooking degrades some of it), oil increases the absorption of curcumin if your base contains turmeric, and replacing industrial salad dressings eliminates a hidden source of sugar (some exceed 8 g of sugar/serving). A vinaigrette with organic concentrate no added sugar = the daily dose disguised as seasoning.

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