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).

C

Advertisements

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!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s