Soy Ginger Vinaigrette

"Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer."
 
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photo by januarybride photo by januarybride
photo by januarybride
photo by januarybride photo by januarybride
Ready In:
10mins
Ingredients:
7
Yields:
1 1/2 Cups
Serves:
12
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ingredients

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directions

  • Place all ingredients in a jar. Cover and shake until well combined.
  • Store in refrigerator for up to one week.

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Reviews

  1. This was fab! I'll def. be holding onto this one! We had over salad and chopped veggie cutlets. Yum-yum!
     
  2. This was really good and it definitely have that flavour of 'Japanese restaurant' dressings, although it is not the creamy kind. Easy and fast to throw together. I reduced quantity to 1/3 without trouble. Made for 1-2-3 Tag
     
  3. I enjoyed this tremendously with some steamed spinach! I did add a pinch of sugar. Thanks! Made for Vegetarian Swap March 2010.
     
  4. 10 STARS!!! Fabulous stuff here, my friends! I was so surprised at how the ginger came through after it sat in the fridge for a few hours. Next time, I am going to use a little less oil and I am going to try to add a little orange zest. Served it atop some cut sugar peas and red bell pepper with a sprinkling of sesame seed. YUMMO. Thanks for sharing. Made for Veg*n Swap December 2009.
     
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RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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