Thursday 5 November 2009

Wagamama-Inspired Asian Soy Ginger Vinaigrette

A tangy sour-salty vinaigrette that makes salads absolutely mouthwatering! :) Inspired by Wagamama's famous dressing, I chuck in a dash of sesame oil and a sprinkling of seeds to add a further dimension to its gorgeous Asian flavours (and it just so happens floating sesame seeds look pretty). Have a taste once it's made and add more soy/vinegar/whatever you like to suit your own preference.

Keep refrigerated. Use on everything :)

Wagamama-Inspired Asian Soy Ginger Vinaigrette
Makes 1/2 cup (125ml)

Stir together well to blend and store refrigerated in a jar:
2 small shallots, finely chopped
1 small garlic clove, finely chopped
1" fresh ginger, peeled and grated
1½ tbsp rice vinegar (or other vinegars if you want to change things up)
1 tbsp tomato ketchup
1 tbsp water
100ml vegetable oil
2-3 tbsp light soy sauce (depending on how salty you want it)
Dash of sesame oil
Sprinkling of sesame seeds

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