GGS (Garlic, Ginger, and Shallot) Dressing

  • Serves

    makes 1 3/4 Cups


This handy aromatic dressing from Rachel Yang, co-chef at Joule in Seattle, adds a sweet, bright bite to stir-fries and soups. This recipe first appeared in our 2015 SAVEUR 100.


  • 1 cup rice vinegar
  • 14 cup sugar
  • 14 cup water
  • 8 cloves garlic, minced
  • 1 shallot, minced
  • 1 (5" piece) ginger, peeled and minced


Step 1

Simmer rice vinegar with sugar and water for 2 minutes. Stir in garlic cloves, shallot, and ginger; let cool. Chill up to 1 month.

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