Sesame Asian Vinaigrette

  • By Amanda Li
  • 09 May, 2017

Incredibly delicious accompaniment for a myriad of salad ingredients!

2 cloves Garlic, peeled
½-inch knob Gingerroot, peeled and thinly sliced
¼ cup Rice vinegar
2 tbsp Neutral oil (avocado, grapeseed, canola)
2 tbsp Sesame oil (look for Kadoya Brand)
2 tbsp 100% Pure Canadian Maple syrup
¼ tsp Sea salt
¼ tsp Freshly cracked black pepper


Step 1

In a high-powered blender, combine all the ingredients together until smooth. Can be stored in the fridge for up to 2 weeks.

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