Recipe: Soy-Sesame Vinaigrette

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?

Ingredients

• 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

Directions

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 one week.

Nutrition information (per serving)

Makes 32 servings
Serving size = 2 tablespoons

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
Sugar: 4 g
Protein: 0 g

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