Creating Soy Lime Vinaigrette Salad Dressing:
1. Prepare ginger and garlic: Peel about a tablespoon of fresh ginger and about a tablespoon of garlic, then finely grate them into a jar using a microplane.
2. Extract lime juice: Optionally, zest the lime before juicing. Squeeze the limes with a citrus juicer until you have about 2 tablespoons of juice. Add the juice to the jar.
3. Combine ingredients: Pour in olive oil, soy sauce or tamari, honey, toasted sesame oil, and sambal oelek or chili-garlic paste (this is a very flexible art, taste and adjust balance). Secure the lid and shake vigorously until well combined.
4. Storage tips: Consider doubling the recipe for future use. Store the vinaigrette in a jar in the refrigerator for up to 7 days.
Tips for Making Soy Lime Vinaigrette:
1. Double the recipe: Increase the quantities if you anticipate enjoying this vinaigrette often.
2. Frozen ginger and garlic cubes: Simplify prep by storing pre-grated frozen ginger and garlic cubes in your freezer. Once thawed, shake with other ingredients—no chopping required. Avoid powdered ginger or garlic for optimal flavor.
3. Sweetener substitutes: If you run out of honey, substitute with equal amounts of maple syrup, brown sugar, or another sweetener to maintain the vinaigrette’s balance.