Asian Sesame Ginger Vinaigrette (Printable Version)
A vibrant blend of sesame, ginger, and garlic that transforms everyday salads into memorable meals with authentic Asian flavors.
# Ingredients:
→ For the Dressing
01 -
2 cloves garlic, finely minced
02 -
1 tablespoon fresh ginger, grated (from about a 1-inch piece)
03 -
2 tablespoons sesame oil (regular or toasted)
04 -
2 tablespoons soy sauce (low-sodium preferred)
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon honey
07 -
¼ cup sunflower oil (or any light neutral oil)
→ Serving Suggestion
08 -
Mixed greens
09 -
1 small mandarin, clementine, or orange, segmented
10 -
½ avocado, cubed
11 -
2 tablespoons toasted sliced almonds
# Steps:
01 -
Add the garlic and ginger to a mini food processor and pulse until finely minced. Pour in the sesame oil, soy sauce, rice vinegar, honey, and sunflower oil. Blend again until the dressing looks smooth and well combined.
02 -
Finely mince the garlic and grate the ginger. Add everything to a jar with a tight lid and shake vigorously until fully blended. You can also whisk everything together in a bowl if preferred.
03 -
Store the dressing in an airtight jar in the refrigerator. Remove about 20-30 minutes before using to allow it to come to room temperature, then shake well before serving.
# Notes:
01 -
The dressing keeps well in the refrigerator for up to 5-6 days.
02 -
Store sesame oil in the refrigerator to prevent it from turning bitter over time.
03 -
Taste and adjust: add more honey for sweetness or extra vinegar for more tang.
04 -
Sunflower oil can be replaced with canola oil, grapeseed oil, or vegetable oil.