Spicy Ginger Vinaigrette
This Asian-inspired vinaigrette is a lively dressing for seafood salads as well as simple greens.
Can be prepared in 45 minutes or less.
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 2 cups
Asian
Condiment/Spread
Garlic
Ginger
No-Cook
Quick & Easy
Gourmet
- 1 cup vegetable oil
- 1 tablespoon soy sauce
- freshly ground black pepper to taste
- 1 tablespoon fresh lemon juice
- 1/4 cup seasoned rice vinegar
- 1/2 teaspoon salt, or to taste
- 3 garlic cloves, minced
- 1/3 cup finely chopped peeled fresh gingerroot
- 1 shallot, chopped fine (about 2 tablespoons)
- 1 teaspoon firmly packed brown sugar
- 1/4 teaspoon five-spice powder*
- 1/2 teaspoon dried red pepper flakes, or to taste
- *available at asian markets and many specialty foods shops and supermarkets
- Carbohydrate 1 g(0%)
- Fat 14 g(22%)
- Fiber 0 g(1%)
- Protein 0 g(0%)
- Saturated Fat 1 g(5%)
- Sodium 56 mg(2%)
- Calories 130
Preparation In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.
Preparation In a blender blend all ingredients except oil until smooth. With motor running, add oil in a stream and blend dressing until emulsified. Transfer vinaigrette to a jar with a tight-fitting lid. Vinaigrette keeps, covered and chilled, 1 week.
