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Peach & Ginger Dressing

Peaches and ginger are a natural flavor pairing, and with the addition of ripe red hot peppers in this recipe, this oil-free vegan peach & ginger dressing becomes magic.

Peaches, red Jalapeno peppers, limes and ginger on a white plate
Ingredients for Peach-Ginger Dressing

Oil-free and vegan, peach & ginger dressing is definitely one of my favorite dressings during the summer and early fall months when peaches and nectarines are in season. Since focusing on a whole foods, plant-based diet, I have experimented  dressings using the whole fruit. Using the whole fruit, in this case peaches or nectarines, give so much richness and flavor that you won’t miss the oil typically used in dressings. This dressing is so good due to the naturally high flavors of each of the ingredients.

Initially created for the Asian Herbs & Noodles Dish, this peach & ginger dressing is also good on other noodle dishes, green salads, a drizzle for vegetables and particularly good as a dip for fresh spring rolls. Fresh spring rolls are often served with and taste really good with a sweet-hot dressing and this peach & ginger dressing has the piquante and sweetness without the refined sugar.

Peaches are so good at the height of their season when they are sweet and tart at the same time. I have been using the white or yellow peaches for this dressing mostly, but nectarines are interchangeable with peaches for this dressing. Peaches and ginger  are a natural flavor pairing, and with the addition of the vibrant ginger and ripe red hot peppers, like the red jalapenos in this recipe, this dressing becomes magic. We often eat peppers when they are still green and they are good, but their flavor is completely different once peppers have ripened fully. They have a complex flavor with sweet notes and piquant notes. The red also keeps a very pretty color for the final dressing.

Wood board with Peach-ginger Dressing ingredients: young fresh ginger, red Fresno peppers, limes and peaches.

Often when peaches are at their best, the ripened red peppers are also coming in at Farmers markets. The fresh young ginger is often available at Farmers markets.

Grocery stores carry ripened Fresno and Jalapeno peppers even when they aren’t quite in season locally. Peaches and nectarines and many other summer fruits and berries are already coming into the Farmers markets full swing.

To make sure you get the right level of piquant for your taste, it’s a good idea to start the blending with half a pepper and add more as desired after all the ingredients are blended. The peach & ginger dressing should be quite a bit more concentrated for the piquant level, citrus and ginger than you like when tasted without noodles. Once dressed on the noodles or when dipped with a spring roll the flavors will mellow considerably.

Peaches, red Jalapeno peppers, limes and ginger on a white plate

Peach-Ginger Dressing

Ginger & peaches are a natural flavor combination. With the addition of red hot peppers, this peach-ginger oil-free Vegan dressing becomes magic.
Prep Time: 5 minutes
Total Time: 5 minutes
Course: Salad
Cuisine: Asian
Diet: SOS Free, Vegan, WFPB
Servings: 1 to 2 cups

Tools Used in this Recipe

  • salad spinner or wash bowl
  • Chef Knife
  • Cutting Board
  • peeler
  • lime squeezer
  • hand blender (Immersion) & cup or standard blender
  • Container for pouring and storing


  • 3 peaches medium sized ripe, but still a little firm, cut into quarters or size suitable for your blender
  • 1/2 x 2 in ginger peeled and sliced crosswise 1/8 slices ginger has long fibers. Slicing thinly crosswise helps keep it from being stringy after blending
  • 4 Tbls lime juice juice of 2 limes
  • 1/2–2 red jalapeno or 1/2–2 red serrano or 2–6 red thai chiles seeds and membranes removed
  • 1-3 tsps maple syrup (optional) or 2–4 pitted and soaked dates


  • Place all of the ingredients except the hot peppers in the blender cup or blender.
  • Blend well and and start adding the hot pepper, taste and add more pepper as desired. Blend until smooth.
  • Blend in the maple or pitted dates if using.
  • The dressing is ready to use. It will store well in the refrigerator for up to 3 days.


SOS Free option: Use 2–4 pitted dates in place of maple syrup if a sweetener is needed. The dates will blend smoother if they have been soaked for 30 minutes or more before blending. You may need to add a little water (2–3 Tbls) to get the right consistency to easily dress the noodles.
Large white rimmed bowl with Asian Herbs & Noodles, garnished with whole purple and green perilla leaves.
Two nectarines; the one on the right shows pale yellow-green around the stem and the left one has color around the stem and sun spots.
Blue rimmed shallow bowl with Cool Peppermint and Cucumber Salad garnished with fresh whole leaf peppermint in the center.
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