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Recipe

Ginger-Honey-Lime Vinaigrette

Yield: Yields 1-1/4 cups.

Ingredients

  • 3 Tbs. minced fresh ginger
  • 1-1/2 tsp. minced garlic
  • 1/4 cup chopped fresh cilantro
  • 3 Tbs. dry sherry
  • 1/4 cup rice vinegar
  • 1/3 cup fish sauce
  • 2 Tbs. fresh lime juice
  • 1 Tbs. honey
  • Few dashes hot sauce (optional)
  • Kosher salt to taste
  • 1 Tbs. toasted sesame oil
  • 1/4 cup peanut oil

Nutritional Information

      Nutritional Sample Size per 1 Tbs.
      Calories (kcal) : 38
      Fat Calories (kcal): 30
      Fat (g): 3
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 0
      Sodium (mg): 399
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • In a bowl, combine all the ingredients except the oils. Whisk in the sesame oil and then the peanut oil. Taste and add a bit more salt if you like. Refrigerate for up to ten days.

Spoon over grilled asparagus, zucchini, or chicken cutlets. Serve as a dipping sauce with steamed shrimp, spring rolls, or sesame chicken.

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