The past week has been an emotional roller coaster for me. I’ve had people permanently leave my personal orbit at the same time others unexpectedly entered it. I had a surprise reunion with a dear old friend, and held the hand of another as she faces some painful choices. I’ve made changes to my home, said goodbye to a colleague who is moving out of state, and had to deal with a squirrel in my attic who was not fooled by a myriad of traps and bait.
In the midst of all this personal drama, one of my clients emailed to ask if I had a good recipe for a “Ginger/Sesame/Soy Dressing.” I didn’t have a ready made answer to send her, and for some reason her request sounded good and tasty to me too, so I went into the kitchen and made something up that I am posting below. The recipe uses three different oils which may sound excessive, but I am really happy with the balance of flavors I got. If you wanted to streamline you could probably use just the (untoasted) sesame oil: but the result would be less layered. I like the mix of salty/sweet/savory…I call it a healthier version of “comfort food,” it really tickled my tastebuds and helped me shake off that roller coaster week!
ASIAN GINGER DRESSING
Yield: 1-1/4 cups
3-4 cloves garlic
2 tablespoons fresh ginger root
1/4 cup olive oil
1/4 cup sesame oil
1 tablespoon toasted sesame oil
1/3 cup coconut vinegar
2 tablespoons lime juice
1/4 cup tamari (wheat free soy sauce)
3 tablespoons honey
3 chopped green onions, green part only
Combine all ingredients except green onions in a blender. Stir in onions and serve.
I have a hunch that this would make a nice marinade for chicken or salmon, but because I am vegan, I’m not going to be able to say for sure. If you use it on something other than salad, drop me a note: I love hearing your feedback and suggestions.