Ginger soy vinaigrette
Oil, sugar, fat and gluten-free ginger soy vinaigrette
I eat some kind of salad almost every day of the week. And when I go to make it, my philosophy is always the more vegetables or other nutrient rich ingredients, the merrier.
But when it comes to dressing, I like to keep things far more simple. Some days it can be as easy as a squeeze of lemon and a dash of salt and pepper.
When I do go the extra mile to make an actual salad dressing, I crave few but flavorful ingredients and almost always exclude oils, sugar and limit the fat (even healthy fats) because I get so much of it throughout the day.
This ginger soy dressing comes together in minutes and is full of flavor. The ginger and rice vinegar give it a nice, strong kick and the carrot, miso, tamari and garlic give it a sweet and savory taste. It is delicious and light and loaded with ingredients that aren’t just flavorful but actually good for you! I’ve been enjoying it lately with asian-inspired salads and as a sauce to pour over steamed vegetables if I’m craving something extra. I even think it would make a great marinade for a tofu dish.
A good vinaigrette gives life to a salad, and this one definitely will not disappoint. It’s also worth mentioning that it’s entirely oil, sugar and fat free!
Ginger Soy Vinaigrette
Prep Time: 5 minutes | Yields: 1.5 cup
Ingredients:
1/4 cup rice vinegar
1/4 cup tamari (I prefer the reduced sodium version)
1/4 cup water
1 tbsp sweet white miso
1 inch knob of ginger
1/2 large carrot stick
1 clove of garlic
Directions
Combine all ingredients in a high speed blender. Start to blend on a low to medium speed and slowly increase to the highest speed until ingredients are mixed well and the dressing has a smooth, water-like consistency.
Optional - if you want a completely smooth dressing, pour the contents of the blender through a cheese cloth and into a mason jar.
Note: this recipe can be stored in the fridge, in an air tight container, for approximately two weeks.
