Don’t be afraid to adapt new ingredients into your own techniques, and traditional ingredients into new recipes. ~ Jose Garces
When I think Asian food, I rarely lean towards salad. Perhaps that is mostly because I crave the more gluttonous dishes, filled with something more substantial than say, a salad.
But this recipe may change your opinion, if you are like me – a regular salad, but dressed up with a unique concoction of ginger, toasted sesame seeds and other Asian flavours, this brings the groove back to a bowl of greens.
It is incredibly easy to make and you can make this ahead of time and store in an airtight jar in the fridge for a few days. The longer it stays, the stronger the flavours will get, particularly the ginger and garlic, so you could probably decrease the amount.
This dressing can also be used as a marinade for veggies or a dipping sauce for fritters – it is that versatile. The best way to renew a salad is by experimenting with the dressing flavours… and the more innovative we can get, the better for our taste buds and more importantly, commitment to a healthy diet!
Serves Yields: One small bowl | Prep Time: 20 mins
- 2 tbsp ginger slices
- 3 cloves garlic, minced
- 1 ½ tbsp rice wine vinegar
- 2 tbsp soya sauce
- 1 tbsp honey
- 4 tbsp vegetable, olive or sesame oil
- 4 tbsp spring onions, chopped
- 3 tbsp Toasted sesame seeds
- Smash up the ginger slices a bit, to allow the juices to flow.
- Mix in the oil, vinegars, honey, onions, garlic and ginger.
- Stir in the toasted sesame seeds just before serving.