Honey Ginger Vinaigrette
Yield: About 3/4 to 1 cup
Creating your own salad dressing not only is economical but also truly simple. I love the fact they’re so fresh tasting and versatile! Vinaigrette is, at its heart, simply a balance of vinegar and oil. From there you may add shallots and fresh herbs for a classic take, blend in ripe berries as a bright addition, or add ginger, soy sauce and sesame oil for a bit of an Asian twist. The possibilities are virtually endless and you are only limited by your imagination
- 1/4 cup red wine vinegar (you may substitute rice vinegar, raspberry or sherry wine vinegar) Add to list
- 1 tablespoon honey Add to list
- 1 teaspoon freshly minced ginger Add to list
- 1 teaspoon freshly minced garlic Add to list
- 2 tablespoons soy sauce Add to list
- 2 tablespoons Thai sweet chili sauce (PCC sells Thai Kitchen brand in the Asian condiments section) Add to list
- 2 tablespoons toasted sesame oil Add to list
- Salt and freshly ground pepper to taste Add to list
- 1/3 cup olive or vegetable oil such as sunflower or peanut Add to list
Combine the vinegar, honey, ginger, garlic, soy sauce, sweet chili oil, sesame oil, salt and pepper in a bowl. Pour the olive oil or vegetable oil into the vinegar mixture in a thin stream, mixing it with a wire whip, until well blended.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.