Soy Ginger Vinaigrette

This is a straightforward, flavor-packed vinaigrette. It’s as good on grilled proteins as it is on cold noodle salads, and it’s also a perfect way to turn some kitchen stables — like roasted sweet potatoes and cucumbers — into an Asian-inspired meal.

INGREDIENTS

• 1 clove garlic, peeled

• 1 tablespoon chopped fresh ginger

• 1/2 cup unseasoned rice wine vinegar (or white vinegar)

• 1/4 cup soy sauce

• 1 cup neutral oil (like avocado or light olive oil)

• Additional seasoning to taste (salt, black pepper, hot sauce, honey)

METHOD

1. Place all ingredients into container that fits the immersion blender (like a tall jar), or add all ingredients to a blender.

2. Blend the mixture until smooth.

3. Season with honey or spice to taste, and store in the refrigerator for up to a week.