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Ginger Asian Vinaigrette

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Description Edit

Yields about 8 tablespoons

Ingredients Edit

5 tablespoons oil
2 tablespoons rice vinegar
2 teaspoons light soy sauce
1 teaspoon Sugar
a few drops sesame oil
1/8 teaspoon freshly ground white pepper (or to taste)
preserved red ginger, chopped

Directions Edit

Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days.

Add toasted sesame seeds and thin almonds to taste.

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