This simple sesame ginger vinaigrette is great on crunchy salads, noodles, and grain bowls. This recipe makes enough dressing for a handful servings – if you want it to last you for a while, double it.
- 1-inch knob fresh ginger, peeled and minced (about 1 tablespoon)
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce or tamari
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon avocado oil, organic canola, or another neutral-tasting oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted sesame oil
- Combine all the ingredients in a bowl and whisk to incorporate. Alternately, combine everything in a jar and shake to incorporate.
- Keep in an airtight container in the fridge for up to 2 weeks.
Oil separation is normal – be sure to shake before using.
- Serving Size: 2 tablespoons
- Calories: 90
- Fat: 8.7 g
- Carbohydrates: 5.1 g
Keywords: dressing, vinaigrette, asian, sesame, ginger