Prep 5 mins
Cook 0 mins
Delicious dressing found on allrecipes.com. It is super yummy on crunchy cabbage salads but can certainly be used on really any fresh raw veggies. Enjoy!
- 3 garlic cloves, minced
- 2 tablespoons gingerroot, minced, fresh
- 3⁄4 cup olive oil
- 1⁄3 cup rice vinegar
- 1⁄2 cup soy sauce
- 3 tablespoons honey
- 1⁄4 cup water
- Add all ingredients into a dressing cruet (bottle). Place lid on and shake like crazy. If the honey does not dissolve, you may take the lid off the bottle and microwave for around a minute.
I chose to use this recipe over the others for 2 reasons. 1 - the addition of honey added a different twist that I haven't tried before, and 2 - we Holly's have to stick together LOL! My hubby and I really enjoyed it, and I can't wait to have it over salad for lunch again today. I'm thinking this would be a really good marinade as well. Thanks!
Grandma got rice vinegar instead of balsamic for our pasta salad and I stumbled on this recipe somewhere else. Left out the ginger and substituted 3 packets of Sweet N Low for the honey. Surprisingly delicious! Can't wait to try this for real, but I can tell you it's okay without the ginger. Definitely thinner than a typical vinaigrette.
I will definitely make this again, what great flavor! My BF isn't a big fan of Asian flavors and he really enjoyed this. I served this with Asian Marinated Flank Steak, #294945 over a mixed green salad. Thank you!