Description
This Asian-inspired sesame ginger vinaigrette is perfect for dressing crunchy salads, chilled noodles, and healthy grain bowls.
Ingredients
Scale
- 1-inch knob fresh ginger, peeled and grated (about 2 teaspoons if grated/1 tablespoon if finely minced)
- 2 tablespoons toasted sesame seeds
- 3 tablespoons low-sodium soy sauce (or tamari, if you’re gluten-free)
- 2 tablespoons rice vinegar* (see note below)
- 2 tablespoons well-stirred tahini*
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted sesame oil
Instructions
Combine all the ingredients in a jar with a tight-fitting lid and share vigorously to combine. (Alternatively, whisk the ingredients together in a bowl.) Store in an airtight container in the fridge and consume within 7 to 10 days.
Notes
- Rice vinegar can be substituted with apple cider or white wine vinegar. If you only have seasoned rice vinegar, halve the amount of maple syrup in this recipe to avoid a too-sweet dressing.
- Tahini can be subbed with peanut, almond, or cashew butter here.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 82
- Sodium: 406 g
- Fat: 6.5 g
- Carbohydrates: 4.5 g
- Fiber: 0.9 g
- Protein: 1.9 g
