Ingredients:
1/3 c. rice vinegar
1/4 c. canola oil
1 Tbsp. packed brown sugar
2 Tbsp. toasted sesame oil
2 Tbsp. water
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated fresh ginger
1/2 tsp. Dijon-style mustard
Directions:
In a blender, combine all ingredients. Cover; blend until smooth. Chill, covered, for up to 5 days. Shake or whisk well before serving (the dressing separates quickly).
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