This is a most useful dressing for me—perhaps even more so than the basic vinaigrette in the previous recipe. I love how it tastes on crisp salads, giving them an Asian accent. You can also use this on cooked Asian noodles to make an easy side dish.
Recipe information
Yield
makes about 1 cup
Ingredients
1/3 cup light olive oil
2 tablespoons dark sesame oil
1/3 cup rice vinegar or white wine vinegar
1 tablespoon agave nectar or maple syrup
1 tablespoon reduced-sodium soy sauce
1 teaspoon grated fresh ginger, or more to taste
1 tablespoon sesame seeds
Preparation
Step 1
Combine all ingredients in a tightly lidded jar. Shake well before each use. Refrigerate whatever is not used at once; bring to room temperature before using.
nutrition information
Step 2
(per 2-tablespoon serving)
Step 3
Calories: 124
Step 4
Total Fat: 13g
Step 5
Protein: 0g
Step 6
Carbohydrates: 2g
Step 7
Fiber: 0g
Step 8
Sodium: 70mg
Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.
Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).
