Sauces

Sesame-Ginger Soy Dressing

A versatile dressing for use with Asian-style salads and noodle salads.

3 tbsp light soy sauce or tamari
1 tbsp rice vinegar
3 tbsp olive oil
2 tbsp sesame oil (100% pure Korean or Japanese)
3 tbsp finely grated ginger (preferably young)
1 tbsp sesame seeds (toasted)
2 tbsp agave nectar

Mix everything thoroughly in a medium-sized bowl for 30 seconds.
Drizzle onto your salad, or toss with chewy cold noodle salads.

Use tamari for gluten-free.

Switch over from your Xanthan-gum or Caregeenan-laden bottled salad dressing, and make it fresh and clean with organic ingredients instead. I stopped doing store-bought salad dressings because it just can’t compare with this basic French vinaigrette that I use for pretty much any salads. It works both for warm and cold salads, and is my go-to any day of the week.

SERVINGS 4

Ingredients

3 tbsp extra-virgin olive oil
1 tsbp of red wine vinegar
1 tbsp of finely minced shallot
1-2 cloves of garlic, finely minced
1 tsp of Dijon mustard
3/4 tbsp of raw honey
Salt to taste
Black Pepper to taste
1 tsp of fresh herbs (Basil, Parsley, or Dill) Optional

Instructions

Preparation

Finely mince your shallots and garlic.
Put your shallots and garlic into a small dome-shaped bowl, with the olive oil, red wine vinegar, dijon mustard, honey, salt, pepper, and herbs, and whisk with a fork until emulsified (About 30 seconds).

Enjoy it drizzled on everything salad.

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