Lemon juice freshens up this sesame-ginger vinaigrette made with just 7 ingredients shaken in a jar and ready to dress Buddha bowls, and even stir-fries.
You’ll base it off of the following ingredients:
Trust me, if you’ve got most of those ingredients, you’re on way to a winning combination of flavors that’ll make any salad or Buddha bowl taste like they came straight out of an Asian bistro! Seriously, this sesame-ginger dressing doesn’t play around.
Consider this shortcut…
If you don’t feel like grating or mincing the ginger and garlic, just nestle them in a food processor or blender to puree them–with the rest of the ingredients, if you want!
Otherwise, just shake everything up in a Mason jar, and voila! Automatic storage option: obtained.
Where to use this sesame-ginger vinaigrette
Customize any Buddha bowl! Great candidates include this Crispy Tofu Buddha Bowl and our Roasted Tofu Buddha Bowl – just replace the other Asian sauces with this one and the flavors will still harmonize beautifully.
Form a fast friendship between lemon and kumquat and use it to dress this Kale Kumquat Salad – can you say “Match made in heaven?!”
Pair it with chicken in lieu of miso dressing in this easy chicken salad recipe.
Add to the “citrus” in this Citrus Salad with Crispy Quinoa!
Let us know in the comments if you enjoyed this sesame-ginger vinaigrette!
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons low-sodium soy sauce
- 3 tablespoons grapeseed oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 tablespoon sesame seeds
- 1/2 teaspoon toasted sesame oil
- Add all ingredients to a Mason jar, close lid, and shake vigorously to combine. Refrigerate and use within 2-4 days.