Ingredients
- 1 cup sesame oil
- 1/2 cup rice vinegar
- 2 tbsp. chopped fresh ginger
- 1 clove garlic, minced
- 1 tbsp. low-sodium soy sauce
- 1/4 cup pack brown sugar
- 1/4 cup toasted sesame seeds
Steps
- Combine first five ingredients in a blender and puree until smooth.
- Stir in toasted sesame seeds.
- Chill 2 hours.
- Shake before serving.
- Will keep, refrigerated, for up to a month.
(Recipe by Louise Hughes.)
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