Ming Tsai's special ponzu-soy vinaigrette is the perfect accompaniment to a summer salad.


  • 3 shallots, peeled, minced

  • 3 tablespoons Dijon mustard

  • 2 tablespoons minced ginger

  • 1 cup ponzu

  • 2 tablespoons sugar

  • 1/2 cup naturally brewed soy sauce

  • 2 cups extra virgin olive oil

  • Kosher salt and freshly cracked black pepper


  • 1.

    In a large bowl, combine shallots, Dijon mustard and ginger. In a small bowl, dissolve sugar in ponzu and add to Dijon mixture along with naturally brewed soy sauce. Whisk in extra virgin olive oil and season with kosher salt and freshly ground black pepper to taste. This is known as a broken vinaigrette -- it will not be emulsified. Transfer Ponzu-Soy Vinaigrette to air-tight jar and store in the fridge.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 307kj
  • Fat Total 31g
  • Saturated Fat 4g
  • Protein 2g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 1193mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Makes about 4 cups

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