ASIAN GINGER VINIAGRETTE

A good Asian vinaigrette is light, fresh and versatile. This recipe tastes even better than restaurant favorites and is undoubtedly healthier. Simple ingredients come together for a perfect balance of sweet, salty, and sour, with the option of adding a little heat. Top greens with cucumbers, sugar snap peas, and sliced oranges (or kumquats), toss it all in this dressing, and you have an exciting Asian salad. Or pour the dressing generously over a rice bowl with chopped veggies and avocado—yum! Add in tofu, chicken, or shrimp, and you’ll have a satisfying meal. This dressing is a staple in our house because it works well on grains and steamed veggies; as a marinade, and with the Super-Seed Shake found in The Nourish Me Kitchen book.

I triple the recipe because it stays fresh for up to 3 weeks, and we keep it in jars in the refrigerator for everyday use.

INGREDIENTS:

MAKES 1 CUP

• One 1-inch piece fresh ginger, peeled

• 1/4 cup extra-virgin olive oil or avocado oil

• 3 tablespoons rice vinegar

• 2 tablespoons toasted sesame oil

• 2 tablespoons honey

• 2 tablespoons soy sauce

• Dash of hot chili oil, hot sesame oil or Sriracha (optional)

• 2 teaspoons toasted sesame seeds (optional)
  

DIRECTIONS:

1 Place all of the ingredients in a blender, except for the sesame seeds, add 3 tablespoons water and blend until smooth.

2 Transfer the dressing to a jar with a tight-fitting lid, add the sesame seeds (if using), close the lid and shake well. Alternatively, the dressing can be whisked together by hand in a bowl and then transferred to the jar. Just be sure to chop the ginger as finely as possible, or better yet, push it through a garlic press or finely grate it.

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