Prep 5 mins
Cook 0 mins
A favorite on spring greens served with almonds and mandarin oranges. I think the pineapple juice on top of the ginger really gives it the kick.
- 2 tablespoons cider vinegar
- 2 tablespoons sesame oil
- 1 tablespoon sugar or 1 tablespoon Splenda sugar substitute
- 1 teaspoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1⁄2 cup pineapple juice
- Put it all in a bottle and shake vigorously. If you like it smoother, you can throw it in a food processor.
My plan was to use this on a green salad, but after making it I found that the soy sauce was overwhelming. I ended up using it on a cold noodle salad with peas.
Nice light tasting dressing! Do wish the pineapple was more noticeable. Had ours on salad composed of lettuce, almonds, green onion, and chicken. Thanks for posting Vegan Courtney.