Sesame-Ginger Vinaigrette
This Sesame-Ginger Vinaigrette is SO EASY! A nutty, zesty dressing perfect for salads, marinades, and dips packed with fresh ginger and toasted sesame flavor.
Equipment
- Measuring Spoons
- Small Bowl or Jar
- Whisk or fork
- Grater
- Knife and cutting board
Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 3 tablespoons grapeseed oil
- 0.5 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds toasted
Instructions
- Make sure all your ingredients are at hand. Freshness is key, especially with the ginger and garlic.
- Grate 1 teaspoon of fresh ginger and mince 1 clove of garlic. The fresher, the better!
- In a small bowl or jar, add 1 tablespoon of freshly squeezed lemon juice, 2 teaspoons of low-sodium soy sauce, and the prepared ginger and garlic.
- Next, pour in 3 tablespoons of grapeseed oil and ½ teaspoon of toasted sesame oil.
- Whisk everything together until well combined. If you’re using a jar, secure the lid and shake vigorously!
- Finally, add 1 tablespoon of sesame seeds to the mixture, stirring to incorporate.
- Give your vinaigrette a taste! If you want more zing, add a bit more lemon juice. If you prefer a nuttier flavor, increase the sesame oil.
Notes
- Store vinaigrette in the refrigerator for up to one week; shake well before each use as ingredients may separate.
- Substitute lime juice for lemon juice for a different citrus twist.
- Use tamari instead of soy sauce for a gluten-free version.