Asian Salad Dressing (Ginger Sesame Dressing)

• khẩu phần: 4 servings
• thời gian hoạt động: 3 minutes
• tổng thời gian: 3 minutes

Nguyên liệu

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)

Hướng dẫn

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.

Dinh dưỡng

• Kích thước Khẩu phần: 2 Tbsp
• Calo: 113 kcal
• Tổng Chất béo: 11 g
• Chất béo bão hòa: 1 g
• Chất béo không bão hòa: 8 g
• Natri: 543 mg
• Tổng Carbohydrate: 4 g
• Chất xơ: 1 g
• Tổng Đường: 2 g
• Chất đạm: 1 g