1/3 cup EVOO
2 tablespoons toasted sesame oil
few drops of rice vinegar
1 clove garlic, finely minced OR 1 teaspoon garlic powder
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons peel and grated fresh ginger OR 2 teaspoons ground ginger.
- Combine all ingredients in a jar with a tight-fitting lid, shake until 1 well combined.
Refrigerate and let flavours blend for at least 30 minutes, preferably 2 hours, before serving.
- Between the seasoned rice vinegar and the soy sauce, this dressing should have plenty of salt. If you’re using unseasoned vinegar or low sodium soy sauce, taste and then add salt to taste.
Goes well with Asian slaws and salads, cold noodle salads.