Ingredients:

  • 1/4 cup Neutral Oil (Avocado or Canola)
  • 2 Tbsp Toasted Sesame Oil
  • 1/4 cup Rice Vinegar
  • 3 Tbsp Soy Sauce
  • 1 tsp Freshly Grated Ginger
  • 1 tsp Minced Garlic (derived from instructions)
  • 2 Tbsp Maple Syrup (or Honey)

Instructions:

  1. Mince or grate the ginger and garlic. In a jar with a tight-fitting lid or a small mixing bowl, combine the Rice Vinegar, Soy Sauce, Maple Syrup, grated ginger, and minced garlic. Whisk vigorously for about 30 seconds until the maple syrup is fully dissolved.
  2. While continuously whisking rapidly (or shaking gently), slowly stream in the Neutral Oil and the Toasted Sesame Oil. This gradual process is critical for stable emulsification.
  3. If using a jar, screw the lid on tightly and shake vigorously for a full minute until the mixture goes from cloudy and separated to uniformly opaque and slightly thick. If whisking in a bowl, maintain rapid speed until a velvety consistency is achieved.
  4. If the dressing feels too thick, whisk in 1 to 2 tablespoons of cold water to achieve the desired pouring consistency. Taste and adjust seasonings; add more soy sauce for salt or maple syrup for sweetness balance.