Asian Style Salad Dressing

1/4 cup agave nectar (preferably raw)
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Soy Sauce (or Nama Shoyu)
1 /2 Tablespoon Apple Cider Vinegar
1/2 cloves of finely minced garlic
1 teaspoon grated ginger (I keep ginger root in the freezer to have it on hand all the time)

Mix together well by whisking, shaking in a jar (with lid), etc.
That’s it.

This is great on cabbage. In fact, that’s what we’ve used it for, thinly sliced cabbage salad. Optional additions include matchstick carrots and sesame seeds (unhulled).



6 thoughts on “Asian Style Salad Dressing

  1. How do you store the ginger root in the freezer? Grated, sliced, whole…? My husband picked up some ginger for me the other day and bought this HUGE batch of it. I only needed a tablespoon for the recipe (I guess I forgot to tell him how much to get). lol. I’d love to keep the rest rather than throw it out… 🙂

  2. I loved this dressing and want to make more– I shredded cabbage, broccoli, cauliflower, an orange pepper, half a red onion, and some celery. It was so good– thanks!

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