Soy-Sesame Asian Vinaigrette

I recently tried making this soy-sesame Asian vinaigrette from a recipe I found on The Creative Bite. I am glad I gave this recipe a try because this salad dressing has a really strong soy-sesame flavor & a little goes a long way – just the way we like it! I really loved this vinaigrette on a salad made of romaine, spinach, and cabbage topped with lots of crunchy veggies like bell peppers, cucumbers, radishes along with some edamame & sliced almonds. I am looking forward to trying the leftover vinaigrette drizzled over a pasta salad or as a marinade.

How to Make Soy-Sesame Asian Vinaigrette

Combine the soy sauce, rice vinegar, vegetable oil, sesame oil, honey, ginger, and garlic together in a glass jar. Whisk together or blend with an immersion blender; set aside for at least 30 minutes to allow flavors to mingle.

Whisk well right before drizzling on your salad. Store in the refrigerator in an airtight jar. Enjoy.

Soy-Sesame Asian Vinaigrette

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Prep Time: 5 minutes minutes

Allow flavors to mingle: 30 minutes minutes

Total Time: 35 minutes minutes

Course: Condiment

Cuisine: Asian

Author: Pam - For the Love of Cooking

Ingredients

• ¼ cup soy sauce
• ¼ cup seasoned rice vinegar
• ¼ cup vegetable oil
• 2-3 tbsp toasted sesame oil, to taste
• 2 tsp honey, to taste
• 1 tsp fresh ginger, minced
• 1 clove of garlic, minced

Instructions

• Combine the soy sauce, rice vinegar, vegetable oil, sesame oil, honey, ginger and garlic together in a glass jar.
• Whisk together or blend with an immersion blender; set aside for at least 30 minutes to allow flavors to mingle.
• Side Note: My family enjoys a strong flavored/tangy vinaigrette. If you don't, add more oil and honey, to taste.
• Whisk well right before drizzling on your salad. Store in the refrigerator in an airtight jar. Enjoy.

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