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soy-ginger-vinaigrette

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Recipe

We have very few Asian-inspired foods on our menu, but occasionally one of us will hop on his bicycle and go down to Chinatown to pick up some vegetables. That’s how this dressing came to be. “I consider soy and ginger the essential Asian combination,” Frank says. Whenever we use what we perceive as an Asian vegetable in a salad—bean sprouts, snow peas, Savoy cabbage—we’ll toss it with this vinaigrette. This will keep for several weeks in the refrigerator.

Yield : 1½ cups

Ingredients

  • Juice of 1 lemon (3 tablespoons)
  • ¼ cup apple-cider vinegar
  • 2 tablespoons honey
  • 1-inch piece fresh ginger, peeled and finely grated 
  • ¼ cup tamari or soy sauce
  • 1½ teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ¾ cup canola or vegetable oil

Directions

Whisk all the ingredients except the oil together in a small bowl. Add the oil in a slow, thin, steady stream, whisking as you go to form an emulsion.

Notes

“It’s important to taste your vinaigrette not just with your finger but with the greens, or whatever you’re eating it with.”

–Frank


© 2003 Frank Mentesana and Jerome Audureau

Note from Cookstr's Editors

Nutritional information is based on 24 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

70kcal (3%)
1mg (0%)
0mg (0%)
0mcg RAE (0%)
9mg
1mg
0g
1g
0g
2g
0mg (0%)
313mg (13%)
0g (2%)
7g (11%)
0mg (0%)
 

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