Ginger Soy Drizzle

  • Yield 1 cups

An Asian ginger vinaigrette to use as a marinade or basting sauce for vegetables or grilled tofu or as a dressing for salad or as a dip.


1 tablespoon Dijon mustard
2 tablespoons grated peeled ginger root
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons dark-roasted sesame oil
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
Juice of 1/2 lemon
1 teaspoon honey
1/4 cup ginger ale or water


  1. Combine all ingredients in a blender and puree or puree with a hand-held immersion blender until smooth.



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