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.
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).