Ginger-Sesame Dressing

Tips & Tricks:

• 🔪 Skip steps with knife if you completed Prep Day!
• 🔪  Dressing can me made up to a week ahead.
• 🥄 If refrigerating leftovers, use half and half olive oil and canola oil so the oil doesn’t solidify in the refrigerator.

Ingredients:

• 2 tbsp tamari
• 3 tbsp rice vinegar (aka rice wine vinegar, or use cider vinegar)
• 1 tbsp sesame oil (toasted)
• 2 tbsp canola oil (or any other neutral flavored oil)
• 1 tsp sugar
• 1 1/2 tsp fresh or frozen ginger, grated or very finely chopped
• 1 garlic clove, minced
• 1/2 tsp black pepper

Directions:

1. In a small blender (or food processor or whisk in a bowl), blend all ingredients, except the oil. Slowly add the oil and blend thoroughly to combine.
2. Taste dressing and add more oil, vinegar, tamari, and pepper to taste.
3. Continue blending until the dressing is fully emulsified.

Reheat Options

1. Shake well before each use.