Soy Vinaigrette Recipes

Steps:

• Place all ingredients in a jar. Cover and shake until well combined.
• Store in refrigerator for up to one week.

Steps:

• Combine all ingredient in a jar or cruet.
• (it's important to shake it well before each pour).

Steps:

• Combine all ingredients except olive oil. Whisk in olive oil.

Steps:

• Whisk together sesame oil, sugar, soy sauce, lime juice, and safflower oil. Season with salt and pepper. If desired, add chile.

Steps:

• In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds.

Steps:

• Whisk together 1/2 cup grapeseed or olive oil, 1/4 cup fresh lemon juice, 2 tablespoons soy sauce, and a large pinch each of salt and pepper. Taste and add more salt if necessary (it may not be).

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients.
• Make salad:
• Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
• Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
• Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
• Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

Steps:

• In a small liquid measuring cup or a glass jar with a tight-fitting lid, combine 1/4 cup water, the garlic, sugar, soy sauce, rice vinegar, sesame oil and wasabi paste. Whisk to combine, or, if using a jar, seal tightly and shake vigorously until emulsified. Taste and add more wasabi if you like; the wasabi flavor will intensify as the vinaigrette sits.
• Use immediately or refrigerate in an airtight container for up to 1 week. This tastes great with any green salad, of course, but also with raw, crunchy vegetables, like cucumbers, sugar snap peas and thinly sliced asparagus.

Steps:

• Place the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a medium bowl. Slowly whisk in olive oil until mixture is emulsified.

Steps:

• Put the lime juice, soy sauce, hot sauce, shallot, ginger, garlic, honey, and pepper in a mixing bowl. Slowly drizzle in the oil in a stream while whisking to emulsify the vinaigrette.

Steps:

• In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée.
• With the machine running, slowly drizzle in the oil until an emulsion is formed.
• Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce.
• Use or store. Lasts 2 weeks, refrigerated.

Steps:

• Whisk all of the ingredients together and pour over salad greens.