Soy Ginger Vinaigrette

Submitted by Katzen

"Perfect for Asian themed salads, and reminiscent of those found in japanese steakhouses, this one was found in the Fall '09 Simply Homemade flyer."

 

• Ready In: 10mins
• Ingredients: 7
• Yields: 1 1/2 Cups
• Serves: 12

ingredients

• 3⁄4 cup canola oil or 3/4 cup vegetable oil
• 2 tablespoons soy sauce
• 1⁄4 cup rice vinegar
• 2 green onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, finely chopped
• 1 tablespoon honey

directions

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

Reviews

[Chef Pollo]

This was fab! I'll def. be holding onto this one! We had over salad and chopped veggie cutlets. Yum-yum!

 

[Deantini]

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

 

[Sharon123]

I enjoyed this tremendously with some steamed spinach! I did add a pinch of sugar. Thanks! Made for Vegetarian Swap March 2010.

 

[januarybride]

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.