This Asian vinaigrette is made with rice vinegar, soy sauce, sesame oil and fresh ginger.
- 1/4 cup cup seasoned rice vinegar
- 1 1/2 tbsp soy sauce
- 3/4 cup salad oil (see note)
- 2 tbsp sesame oil
- 1/2 tbsp fresh ginger grated
- 1/2 clove garlic crushed
- Dash Sriracha chili sauce
- Black pepper freshly ground, to taste
Place all the ingredients in a glass or stainless steel bowl and whisk them together thoroughly. Or, mix the ingredients in a blender for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.
Any oil labeled "vegetable oil" or "salad oil" is fine for this basic recipe.
You can also use any light, neutral-flavored oil like safflower, canola or soybean oil.