Recipe: Soy-Sesame Vinaigrette

A super dressing for practically any salad!
Sesame vinaigrette in a ramikin for dipping

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.

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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


  1. Combine the ginger, red pepper flakes, sesame oil and peanut oil in a blender and puree until creamy. 
  2. Pour the mixture into a medium sauté pan and cook, stirring, over low heat until aromatic and golden in color, about 6 minutes.
  3. Add the vinegar, mirin, soy sauce and sugar to the sauté pan.
  4. In a small bowl, combine the cornstarch mixture into the contents of the pan.
  5. Set the pan over low heat and bring the mixture to a boil to thicken, stirring to dissolve the sugar, about 2 minutes.
  6. Transfer the dressing to a bowl and let cool.
  7. 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

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Source: The Alzheimer’s Prevention Cookbook: 100 Recipes to Boost Brain Health (© 2012 Ten Speed Press)

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