Asian Salad Dressing (Ginger Sesame Dressing)

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 3 minutes
• เวลารวม: 3 minutes

ส่วนผสม

2 Tbsp rice vinegar (unseasoned; apple cider vinegar or white wine vinegar would work in a pinch)

2 Tbsp sesame oil (toasted)

1 Tbsp olive oil (or neutral oil like vegetable, grapeseed, canola)

2 Tbsp lime juice (1 lime; or lemon)

1 Tbsp soy sauce (regular or reduced-sodium; or tamari or coconut aminos for a gluten-free option)

2 tsp cane sugar (or maple syrup, agave, honey)

0.31 oz garlic (2 cloves)

5/9 oz ginger (1/2 Tbsp grated)

1/2 tsp salt (adjust to taste)

วิธีทำ

Peel and finely mince the garlic and ginger, and juice the lime.The easiest way to peel ginger is with a spoon, following this method. To avoid wasting any ginger, I highly recommend freezing it. You can grate it directly from frozen. In fact, it’s even easier!

Add all the ingredients to a small bowl and whisk well. Alternatively, add them to a jar (with a lid) and shake it well.

I highly recommend leaving the ginger sesame vinaigrette to rest for at least an hour to allow the flavors to meld. Then, finally, taste and adjust any ingredients to personal preference, and enjoy!

Storage Instructions

Store the salad dressing in a sterile, airtight jar for 5-7 days. Then, give it a good shake (or use a small milk frother whisk) before using it each time, as the emulsion can separate in the fridge.You may also need to leave it at room temperature for a few minutes, as olive oil can solidify in the fridge.If you omit the ginger and garlic, this salad dressing will easily keep for 2-3 weeks. You can then add the ginger/garlic as needed to individual portions.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 2 Tbsp
• แคลอรี่: 113 kcal
• ไขมันทั้งหมด: 11 g
• ไขมันอิ่มตัว: 1 g
• ไขมันไม่อิ่มตัว: 8 g
• โซเดียม: 543 mg
• คาร์โบไฮเดรตทั้งหมด: 4 g
• ใยอาหาร: 1 g
• น้ำตาลทั้งหมด: 2 g
• โปรตีน: 1 g