Mixed with some simple salad greens, our dressing is a standout recipe. And the ginger and garlic add an anti-inflammatory boost! Who couldn’t use that?
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- 2 tablespoons peeled, chopped fresh ginger
- 2 tablespoons chopped garlic
- 1/4 cup toasted sesame oil
- 1/4 cup peanut oil
- 1/2 cup rice vinegar
- 1/2 cup mirin
- 1/2 cup soy sauce
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons 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 one week.
Nutrition information (per serving)
Makes 32 servings
Serving size = 2 tablespoons
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
Sugar: 4 g
Protein: 0 g
— The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press).