Pickled Ginger Vinaigrette

  • 1 cup rice wine vinegar
  • 1/4 cup pickled ginger, packed, drained
  • 1/4 cup honey
  • 1t Dijon mustard
  • 1/2t sambal chili paste
  • salt, pepper, garlic to taste
  • 2 1/2 cups vegetable or salad oil
  • In food processor or with immersion blender, combine vinegar, pickled ginger, honey, mustard, chili paste, salt, pepper and garlic.
  • While food processor or blender is running, add oil slowly until combined.
  • Taste and fine tune the seasoning as needed.
  • This recipe will make approximately 1 quart of dressing.
  • We use this dressing on our grapefruit salad and also for a marinated vegetable salad.
  • You can substitute crushed red pepper flakes for the chili paste or omit if need be.
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