Ginger Soy Vinaigrette

Another one of The Chef’s contributions that is truly Nummy Num Num. I’ve included a a picture of ginger because we recently had to explain to my 27-year-old roommate that yes, ginger is the stuff that looks like tiny, gnarled up potatoes and you do have to peel it first. Sometimes cooking is all hard and stuff!

1 shallot
1 garlic clove
1/4 cup rice vinegar
2 tablespoons peeled fresh ginger
1 tablespoon sesame oil
1 teaspoon grated orange zest
tiny squirt of Sriracha (Thai hot sauce)
1 1/2 tablespoons of soy sauce
1 tablespoon honey
1/2 cup vegetable oil

  1. Combine all ingredients except vegetable oil in food processor and puree.
  2. Once mixed add vegetable oil.

Leave a comment

Filed under Asian food, Marinades, Salad dressings, Sauces

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s