Ginger Dressing: 5 Cold Sauces That Wake Up Summer Salads

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

🥗 The 5 Cold Ginger Sauces (Exact Ratios)

• 1. The Japanese carrot-ginger dressing: 1 carrot + 2 cm ginger + 3 tbsp sesame oil + 2 tbsp rice vinegar + 1 tsp soy sauce, all blended — the famous Japanese-restaurant sauce
• 2. The express with concentrate: 1 tbsp INTI concentrate + 3 tbsp olive oil + 1 tbsp lemon juice + salt — ready in 20 seconds, ginger + turmeric + black pepper included
• 3. The Thai peanut-ginger: 2 tbsp peanut butter + 1 tbsp grated ginger + juice of 1 lime + 1 tsp soy sauce + water to loosen — perfect on cold noodles and chicken
• 4. The yogurt-ginger-mint: 1 Greek yogurt + 1 tsp grated ginger + chopped mint + lemon — freshness on cucumber and crudités
• 5. The mango-ginger: ½ blended mango + 1 tbsp concentrate + lime juice — sweet-spicy on shrimp salad or grilled chicken

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

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