This vinaigrette dressing recipe is great for any Asian type salad. I like using it on my chickpea and kidney bean salad as well.
I would recommend that you use a low sodium type soy sauce for this or it can overpower the salad. I like using Tamari for this instead of soy sauce sometimes. Tamari is a Japanese soy sauce that is darker in color and has a deeper flavor than soy sauce. It is not always easy to find but if you do, you will be pleased with the subtle differences it offers compared to regular soy sauce. It will also make it gluten free.
An important thing to keep in mind when making vinaigrette is that you have to be patient when adding the oil. Make sure you add it very slowly, in a thin stream, as you whisk. This will emulsify the dressing and make sure it does not separate.
This salad dressing will last up to two weeks in a covered container in your fridge. Make sure to shake it before using it.
Here is what you need for this for this exotic soy ginger vinaigrette dressing recipe:
Makes about one and a half cups of dressing
2 large garlic cloves, minced and mashed to a paste with ¼ teaspoon salt
¼ cup rice vinegar
3 TBS honey
¼ cup soy sauce
2 scallions – white and light green parts finely chopped
1 – inch piece fresh ginger – peeled and finely grated
¼ cup sesame oil
½ cup canola oil
Place the mashed garlic in a bowl. Add the vinegar, honey, soy sauce, scallions, ginger and sesame oil. Whisk to mix well. Slowly add the canola oil – in a thin stream – whisking constantly until you have an emulsified dressing. Refrigerate for up to 2 weeks. Mix dressing well before each use. Allow dressing to reach room temperature before using.
1/8 cup dressing – CALORIES 144.69; FAT 13.64 grs (sat 1.31; mono 7.53; poly 4.44); PROTEIN 0.55 grs ; FIBER 0.12 grs; CARBS 5.44 grs; CHOLESTEROL 0.00 mg; IRON 0.22 mg; SODIUM 339.60 mg; CALCIUM 5.05 mg