This is yummy! Kind of sweet, a little spicy. I think I could eat this salad dressing every day. I have substantially decreased the amount of olive oil and added fresh juice. The dressing is runny and not thick and oily but it is really refreshing with a beautiful colorful salad made with romaine, kale, spinach or arugula green and red cabbage, peppers, cucumbers and topped with a few salted cashews,
4 tsp soy sauce
½ cup olive oilyou can add more if you want a thicker dressing
6 tbsp rice wine vinegar
2 tsp toasted sesame oilget the best quality oil - unrefined, cold pressed
2 tbsp fresh lime juice
2 cloves of garliccrushed in garlic press
1 ½ tbsp maple syrupor no honey and 3 T of maple syrup
1 ½ tbsp honeyor no maple syrup and 3T honey
2 tbsp fresh ginger grated with a miroplane
2 tsp Sriracha or to taste
4 tbsp water
2 tsp sesame seeds
¼ fresh orange juice (approx) - 2-3T?
zest of 1/2 of the orange (prefer organic)
1
Mix everything with an emersion blender.
CategorySalad DressingCuisineAsian
Ingredients
4 tsp soy sauce
½ cup olive oilyou can add more if you want a thicker dressing
6 tbsp rice wine vinegar
2 tsp toasted sesame oilget the best quality oil - unrefined, cold pressed
2 tbsp fresh lime juice
2 cloves of garliccrushed in garlic press
1 ½ tbsp maple syrupor no honey and 3 T of maple syrup
1 ½ tbsp honeyor no maple syrup and 3T honey
2 tbsp fresh ginger grated with a miroplane
2 tsp Sriracha or to taste
4 tbsp water
2 tsp sesame seeds
¼ fresh orange juice (approx) - 2-3T?
zest of 1/2 of the orange (prefer organic)
Directions
1
Mix everything with an emersion blender.