Asian Ginger Dressing
Once you start making your own salad dressings...you'll start to wonder why you ever bought the bottled ones! You can save your store bought jars or just use a pint size Mason jar. (Thats what I do.) Homemade dressings can also be made at a fraction of the cost with premium ingrediants and freshness; And the best part is that they tend to help you eat more glorious greens and raw veggies! This is one of my favorites and it always gets rave reviews.
This dressing has many flavors coming through it, with ginger only being one...you don't have to be a "ginger lover" to really appreciate this dressing. This is also tasty as a merinade for chicken, or used to dress cole slaw (instead of the typical white sauce).
3 cloves of Garlic, minced
2T minced fresh Gingerroot
1/2C Olive Oil
1/4C Dark Sesame Oil*
1/3C Rice Vinegar
1/4C Soy Sauce***
3T raw Honey**
Put all ingrediants in a pint jar and mix.
Shake before serving. Makes 20 servings - store in fridge.
*There are two kinds of sesame oil, dark and light. The dark is a very dark brown in color and this is used to flavor dishes. It is rich and delicious. Light sesame oil is a shade similar to other typical cooking oils and has a slight sesame flavor, but used more as a cooking oil (much like olive oil or grapeseed, etc) because the flavor is very subtle. There is a big difference in how it affects your recipe's flavor.
**If your honey is cold and thick, just add hot water in the recipe to disolve than mix. Let it cool.
***I use Bragg's Liquid Aminos
For a large selection of delicious salad dressings, visit A Dressing a Day Challenge
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