Asian Ginger Dressing

Love this dressing! Besides on salads, I also use it as a marinade for veggies and tofu. Instead of olive oil, I use neutral grapeseed oil.

We like a little spice so I chopped up a Thai chili and oil and it did the trick!

Super quick to whip together and superbly flavorful. I always go a little bit heavy on the fresh ginger and the family loves it!

I used sesame oil instead and added ½ teaspoon of Crushed Red Pepper. I used the dressing in a Mason Jar Salad (layered green cabbage, green onions, diced red pepper, red cabbage, rice, and carrots). I shook the mason jar a few time over the next 24 hours before I served it.

So I just made this recipe (tweaked it a bit) because my son is crazy about the Asian salad at Panera. Instead of 3 whole garlic cloves, I used the equivalent in already minced organic garlic. I also put a little less than 1/2 cup of low sodium soy sauce. A little less than 3/4 cup of olive oil and a little less than 3 tablespoons of honey. Lastly, my carafe wasn't big enough to add the full amount of water so I used a little less of that too. It tastes amazing, my only concern is that the ginger and garlic settle quickly after shaking it. The true test will be when my 9yr old gets off the bus and sits down for dinner later!