Honey Ginger Dressing


A rich blend of honey, ginger, tamarind, spices, and herbs that will turn any salad gourmet. The honey tastefully balances the warm earthy flavor of ginger while enriching your body with natural antioxidants and vitamins.  This versatile dressing can be used as a dipping sauce or to add zest to any of your favorite recipes.  Check out some of our recipes below.

All Natural Healthy Ingredients |No Artificial Flavors or Colors | No Preservatives | No Gluten | NET WT. 12 FL. OZ. | Made Proudly in the USA


Distilled Water, Raw Honey, Organic Canola Oil (Non-GMO & Expeller Pressed), Ginger, Organic Vinegar, Tamarind, Organic Herbs, Garlic, Organic Spices, Kosher Salt, Pulses


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Roasted Brussels Sprouts


1 lb brussels sprouts

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/4 teaspoon pepper

3 tablespoons Nal’s Kitchen Honey Ginger Dressing


– Preheat oven to 350oF. 

– Wash and trim the bottom of brussels sprouts. Cut in half and put into a large mixing bowl. 

– Drizzle with olive oil. Sprinkle salt & pepper and mix.

– Spread brussels sprouts cut side down on a baking pan with little space between them.  Place pan in oven and roast for about 25 minutes till they start to brown and crisp.

– Remove from oven and put into a mixing bowl.  Add dressing to the sprouts and mix to ensure evenly coated.

– Transfer brussels sprouts to a serving bowl. 

Turkey Burgers


1/2 lb ground turkey breast

1/2 lb ground turkey thigh

2 tablespoons finely chopped onions

1 teaspoon kosher salt

1/2 teaspoon pepper

2 teaspoons canola oil

3 tablespoons Nal’s Kitchen Honey Ginger Dressing

4 cheese slices and sesame seed burger buns

Optional Topping:

1 lb sliced mushrooms

1 tablespoon olive oil

1/4 teaspoon kosher salt

3 tablespoons Nal’s Kitchen Honey Ginger Dressing


– Preheat grill to medium heat (350oF – 400oF)  

– Mix ground turkey, onion, salt, pepper, and dressing.

–  Make 4 burgers.

– Lightly brush the burgers on both sides with oil.

– Grill for about 6 to 8 minutes on each side, turn once when the center is not pink

– Last couple minutes of grilling add the cheese and let soften.

Split and grill buns for a minute. Then assemble the turkey burger. 

Optional topping

Heat oil in a pan over high heat.  Sauté mushrooms for 5 minutes until brown. 

A couple of minutes before shutting off, sprinkle salt, add dressing and mix well. 

– Top assembled turkey burger with sautéed mushroom. 

Eggplant Stirfry with Green peppers & Onions


1 or 2 Chinese or Japanese eggplant (~3 cups)

1 green bell pepper (~2 cups)

1 cup diced white onions

10 dried red chilies

2 tablespoons vegetable oil

1/2 teaspoon kosher salt (double if needed)

1 tablespoon soy sauce

1/4 cup Nal’s Kitchen Honey Ginger Dressing


– Remove seeds from green bell pepper and cut into 1-inch pieces. 

– Cut eggplant and onions into 1-inch pieces 

– Heat (cook on high heat) 1/2 tablespoon of oil in a wok. Add green peppers, stir for a minute and remove from wok and place aside.

– Add 1 tablespoon of oil to the wok. Add eggplant stir and cook until soft and remove from wok. Place aside.

– Add remaining 1/2 tablespoon of oil to the wok. Add red chilies & onions and stir for a minute. 

– Add the soy sauce, salt, and dressing in the wok. Mix well.

– Add the cooked eggplant and green pepper. Stir until well mixed.  Taste and add additional salt if needed.

– Transfer to a serving bowl. 

For extra spicy, break red chilies before adding. The seeds will make the dish spicier.  

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