Mixed with some simple salad greens, this dressing from Marwan Sabbagh, MD, Director of Cleveland Clinic Lou Ruvo Center for Brain Health, is a standout recipe. The ginger and garlic adds an anti-inflammatory boost.
- 2 Tbp peeled, chopped fresh ginger
- 2 Tbp chopped garlic
- ¼ c toasted sesame oil
- ¼ c peanut oil
- ½ rice vinegar
- ½ c mirin
- ½ c soy sauce
- ½ c sugar
- 2 Tbp cornstarch
- 2 Tbp water
- Combine the ginger, red pepper flakes, sesame oil and peanut oil in a blender and puree until creamy.
- Pour the mixture into a medium sauté pan and cook, stirring, over low heat until aromatic and golden in color, about 6 minutes.
- Add the vinegar, mirin, soy sauce and sugar to the sauté pan.
- In a small bowl, combine the cornstarch mixture into the contents of the pan.
- Set the pan over low heat and bring the mixture to a boil to thicken, stirring to dissolve the sugar, about 2 minutes.
- Transfer the dressing to a bowl and let cool.
- Cover and refrigerate for up to 1 week.
Nutritional information (per serving)
Makes 32 servings. (Serving size = 2 Tbps.)
- Calories: 50
- Total fat: 3.5 g
- Saturated fat: 0.5 g
- Trans fat: 0g
- Cholesterol: 4 g
- Sodium: 290 mg
- Total carbohydrate: 4 g
- Fiber: 0 g
- Sugars: 4 g
- Protein: 0 g