Best Fresh Ginger Substitutes in Ginger Soy Dressing
This recipe calls for 1 tbsp fresh ginger, grated. If you're out of fresh ginger or need to adapt the recipe, here are 4 tested substitutes - each with a quantity guide and notes on how it changes the dish.
About This Substitution
Role in this recipe: Heat, aromatic warmth, brightness
When fresh ginger isn't available.
4 Substitutes for Fresh Ginger in Ginger Soy Dressing
1. Ground ginger
Ratio: 1/4 tsp ground per 1 tsp fresh grated
Earthier and less bright than fresh - perfectly fine in long-cooked dishes like curries and stews.
2. Frozen ginger (grated from frozen)
Ratio: 1:1
Frozen ginger grates beautifully and has the same flavour as fresh - the best substitute by far.
3. Ginger paste (jar)
Ratio: 1 tsp paste per 1 tsp grated fresh
Very convenient and reasonably close in flavour - quality varies by brand.
4. Galangal
Ratio: 1:1
A related root with a more piney, citrusy flavour - works in Thai dishes but noticeably different.
View the Full Recipe
See the complete Ginger Soy Dressing recipe for British kitchens with gram measurements and °C temperatures.
Other Recipes Using Fresh Ginger
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