This dressing checks all the flavour boxes and works on way more than just salad. I have used it to flavour stir-fries, marinade chicken pieces, toss with noodles and drizzle on grilled vegetables and grain bowls. Make a batch, or double it and store it the fridge for up to two weeks.
Makes 1 cup
1 tbsp ginger, minced
1 clove garlic, minced
1 tbsp honey
3 tbsp balsamic vinegar
2 tbsp soy sauce
1 tbsp sriracha
1/2 cup canola oil
1 tbsp sesame oil
1 tbsp warm water
1 tbsp sesame seeds
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Into a bowl place the ginger and garlic, then whisk in the honey, balsamic vinegar, soy and sriracha.
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Whisk in the canola, sesame oil, water and sesame seeds.
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Store in the fridge for up to a week.
For a printable version of this recipe click here.
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