Servings: 3/4 cup 1x
Scale
Ingredients
- 3 tablespoons rice vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons pure honey
- 2 teaspoons fresh ginger, grated or minced
- 2 garlic cloves, grated or minced (~1½ teaspoons)
- ¼ teaspoon fine salt, plus more to taste
- Pinch of crushed red pepper flakes (optional)
Instructions
- In a 1-cup liquid measuring cup or a jar with a lid, whisk or shake together the vinegar, olive oil, soy sauce, sesame oil, honey, ginger, the grated 2 cloves garlic, salt, and red pepper flakes.
- Serve over salads (like this Thai chicken salad) or use as dipping sauce or a marinade for chicken or pork.
Notes
*For gluten-free, substitute tamari or coconut aminos in place of the soy sauce.
Nutrition Information
- Serving Size: 2 tablespoons
- Calories: 92
- Fat: 9 g
- (Sat Fat: 1 g)
- Sodium: 324 mg
- Carbohydrate: 3 g
- (Fiber: 0 g
- Sugar: 2 g)
- Protein: 1 g
- Cholesterol: 0 mg