Soy Vinaigrette from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richard Sax and M
Combine all ingredients in a small bowl. Cover and refrigerate until ready to use. (Can be prepared up to 2 days ahead.)
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Ingredients
- 1 tablespoon mirin (sweet rice cooking wine)
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon flavorless vegetable oil, such as canola
- 1 teaspoon grated ginger
- 1½ teaspoons sugar
- 1 small garlic clove, crushed
- 1 teaspoon oriental sesame oil
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