Asian Vinaigrette: Sesame-ginger dressing in minutes

Meet your new go-to Asian vinaigrette—a zesty blend of soy sauce, rice vinegar, sesame oil, fresh ginger, and a touch of honey. It’s the perfect balance of salty, sweet, tangy, and nutty, turning simple salads, noodle bowls, and slaws into crave-worthy dishes.

• Use it for: crunchy Asian slaw, mixed greens, cold soba or rice noodles, cucumber salads, grain bowls
• As a marinade: transforms grilled chicken, salmon, or tofu with minimal effort
• Flavor boosters: garlic, chili flakes or sambal, lime zest/juice, toasted sesame seeds
• Diet swaps: gluten-free with tamari; vegan with maple syrup or agave
• Make-ahead: keeps 5–7 days refrigerated; shake well before serving

Pro tip: Whisk in a teaspoon of mustard (or a pinch of xanthan gum) for extra-silky emulsion that clings beautifully to greens and noodles.