Salad Dressing Repository - Fresh Ginger Vinaigrette
Yield: 2-3 Salads
Great on any salad where an Asian flare is needed; try it on Napa Cabbage with chopped Green Onions and finely diced Red Bell Pepper.
Ingredients
- 2 green onions, finely chopped
- 2 tsp garlic, minced
- 2 tbsp toasted sesame oil
- 2 tbsp light soy sauce (like, Kikkoman Less Sodium)
- 2 tbsp seasoned rice vinegar (like, Marukan Seasoned Wine Vinegar)
- 1 tbsp freshly shredded ginger
- 1 tbsp honey
- pinch fine sea salt
- 7-8 grinds freshly cracked black pepper
- 1/3 cup peanut oil
Instructions
- Place all ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest at room temperature for an hour before adding to the salad.
Notes
- Remember, this dressing has fresh eggs, and so should be kept refrigerated. It will last a week or so in the fridge.
Ⓒ Copyright 2024 Kitchen Tapestry - All Rights Reserved