Sauce is the finishing touch of any meal. Arguably, it’s also the most important one, since it can dictate the entire flavor profile of a dish. I stay away from store-bought sauces and dressings since they’re almost always made with poor quality oils, loads of sugar and salt, and preservatives. The texture of most bottled dressings tends to freak me out too, and honestly – I’ve just never tried one I liked.
I love to make my own dressings because I can control the quality of the ingredients and create the exact flavor I want. Plus, it’s so simple! This sesame-ginger vinaigrette is one of my go-to’s since it’s packed with some of my favorite Asian flavors. (You may already be familiar with it if you’ve downloaded my Plant-Based Meal Prep Guide!)
How to Use This Sesame-Ginger Vinaigrette
This sauce is savory, salty, sour, and nutty. It has a bit of a kick from fresh ginger and a touch of sweetness from maple syrup.
Since it’s a vinaigrette, it’s obviously great on salads, especially crunchy ones – like romaine, cabbage, carrots, and/or cucumbers. It’s also great tossed with noodles (warm or chilled), used as a grain bowl sauce, or as a dip for dumplings. Lastly, this sesame-ginger vinaigrette also doubles as a homemade stir-fry sauce.
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PinDescription
This homemade sesame-ginger vinaigrette is great on salads, noodles, and grain bowls. It doubles as a stir-fry sauce or dipping sauce for dumplings.
Ingredients
- 1-inch knob fresh ginger, peeled and minced (1 tablespoon)
- 1 tablespoon toasted sesame seeds
- 3 tablespoons tamari or soy sauce
- 1 tablespoon organic canola or other neutral-tasting oil
- 1 tablespoon maple syrup or runny honey
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons toasted sesame oil
Instructions
- In a bowl, whisk together all the ingredients. Taste and adjust the seasonings, if needed.
- Alternately, combine all the ingredients in a jar and shake to combine. Store in the fridge for up to 1 week.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 90
- Fat: 8.7 g
- Carbohydrates: 5.1 g
Keywords: dressing, vinaigrette, asian, sesame, ginger
![Growing up, cabbage was a staple in my diet – showing up in borscht, varenyky, salads, and as stuffed cabbage. I guess you could say I took it for granted, and for a long time after moving out of my parents’ house, never cooked with it myself. Recently, though, I’ve been having a cabbage moment, and only now am I realizing how awesome – and under-appreciated! – this vegetable is. .
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First off, it’s delicious – crunchy, juicy, a little sweet (SO much more exciting than mesclun greens - sorry, I f***ing hate mesclun… 🤮). Secondly, it’s versatile – working equally well in raw salads and simmered in soups. Lastly, it’s very affordable (about $1.50 per pound) and lasts for forever in your crisper drawer, even after you cut into it. And the health benefits are off the charts.
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Today on the blog, I’m sharing this massaged cabbage-kale salad with citrus. It’s full of crunchy vegetables, juicy orange and grapefruit slices, and a simple homemade vinaigrette. Perfect for spring 🌸 - which, if you haven’t been outside lately, it almost is! [recipe in bio link]](https://thenewbaguette.com/wp-content/plugins/instagram-feed/img/placeholder.png)
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