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

  1. Into a bowl place the ginger and garlic, then whisk in the honey, balsamic vinegar, soy and sriracha.

  2. Whisk in the canola,  sesame oil,  water and sesame seeds.

  3. Store in the fridge for up to a week.

For a printable version of this recipe click here.

Pin It on Pinterest