The holy trinity of most Asian cuisines is ginger, garlic, and scallions. They are the building blocks for this sensational salad dressing. The honey and soy sauce give it an earthy sweetness, while the rice vinegar provides a satisfying tang. Instead of olive oil, this vinaigrette calls for both sesame and canola oil. Serve it with an Asian-style salad, or drizzle it over a fresh melon. Smart Recipes, Asian Recipes, Other Recipes, Recipes Other Asian Zesty Asian-Style Vinaigrette Zesty Asian-Style Vinaigrette Recipe | CHEFBear.net PT15M Serves 4 3 Cloves Garlic 1 Tablespoon Ginger 1/2 Cup Scallions 3 Tablespoons Honey 4 Tablespoons Soy Sauce 2 Tablespoons Rice Vinegar 2 Teaspoons Sesame Oil 1/3 Cup Canola Oil In a bowl, add all ingredients except canola oil and beat until combined. Slowly, add canola oil, beating continuously until well combined.

Zesty Asian-Style Vinaigrette

Zesty Asian-Style Vinaigrette Recipe


The holy trinity of most Asian cuisines is ginger, garlic, and scallions. They are the building blocks for this sensational salad dressing. The honey and soy sauce give it an earthy sweetness, while the rice vinegar provides a satisfying tang. Instead of olive oil, this vinaigrette calls for both sesame and canola oil. Serve it with an Asian-style salad, or drizzle it over a fresh melon.

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Recipe Information

Flavor Profile

Asian

Protein

Other

Category

Other

Serves

4

Total Time

15 Minutes

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Ingredients

      • 3 Cloves Garlic (Minced)
      • 1 Tablespoon Ginger (Grated)
      • 1/2 Cup Scallions (Chopped Finely)
      • 3 Tablespoons Honey
      • 4 Tablespoons Soy Sauce
      • 2 Tablespoons Rice Vinegar
      • 2 Teaspoons Sesame Oil
      • 1/3 Cup Canola Oil

Directions

  1. In a bowl, add all ingredients except canola oil and beat until combined. Slowly, add canola oil, beating continuously until well combined.



Nutrition & Cost Facts

Calories

249 kcal

Carbs

15 g

Fat

20 g

Protein

2 g

Cost Per Serving

$0.59

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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