This vinaigrette is versatile — you can use it as a salad dressing, or as a marinade for the protein source of your choice! I chose to drizzle it on a salad with cucumbers, grape tomatoes, avocado, cilantro, and roasted garnet yam, all over a bed of crunchy romaine lettuce.
Sesame Soy Vinaigrette
makes about 1 cup
1 Tbsp. finely minced fresh ginger
1 large clove garlic, pressed
1/3 C. unseasoned rice wine vinegar
1/3 C. vegetable oil
1 1/2 tsp. sesame oil
2 Tbsp. soy sauce (or tamari, which is gluten free)
2 Tbsp. agave syrup
2 Tbsp. toasted sesame seeds
Combine ingredients in a jar or tupperware. Shake to mix.
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Dear Opera Girl,
This looks fantastic! Definitely going to whip up some soon for all the lettuce in my fridge…
Annoying question: I hate mincing and otherwise dealing with gingerroot. Do you have any suggestions? Can I get away with some kind of sub?
Thanks!
Not annoying at all! You can absolutely use pre-minced ginger available in jars. The Ginger People make a great one — it keeps very well in the fridge. http://www.gingerpeople.com/pantry-essentials/minced-ginger.html
Oh my god, this makes all my dreams come true. Srsly.
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