Asian Orange Vinaigrette

Name: Asian Orange Vinaigrette
Yield: Makes a generous ¾ cup
Ingredients: 1 teaspoon toasted sesame oil; 1 tablespoon peeled and finely chopped fresh ginger; 3 tablespoons rice wine vinegar; 2 tablespoons soy sauce, preferably salt reduced; 1½ tablespoons finely chopped fresh cilantro or parsley; 1½ tablespoons finely chopped fresh cilantro or parsley; 1 tablespoon finely chopped green onion, both white and green parts; ¼ cup olive oil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons fresh lime juice; 2 tablespoons soy sauce, preferably salt reduced; ¼ cup frozen orange juice concentrate

Preparation info

Makes a generous
¾ cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

¼ cup frozen orange juice concentrate
2 tablespoons fresh lime juice
2

Garnish
Vegan

Method

In a blender or food processor, combine the orange juice, lime juice, soy sauce, vinegar, and ginger and process until smooth. Add the sesame oil and olive oil and pulse a few times to form a light emulsion. Transfer to a medium bowl. Whisk in the green onion and cilantro and season to taste with salt and pepper.