<p>With grated ginger, toasted sesame oil, and sesame seeds, this simple soy vinaigrette can dress anything from chilled soba noodles to Asian chicken salad. Fresh Plum Concentrate balances the savory flavors without making the sauce too sweet.</p>
<p>With grated ginger, toasted sesame oil, and sesame seeds, this simple soy vinaigrette can dress anything from chilled soba noodles to Asian chicken salad. Fresh Plum Concentrate balances the savory flavors without making the sauce too sweet.</p>
Ingredients

    30 ml / 2 tablespoons unseasoned rice wine vinegar

    15 ml / 1 tablespoon Fresh Plum Concentrate

    15 ml / 1 1/2 tablespoon soy sauce

    7 g / 1 tablespoon grated ginger

    60 ml / 1/4 cup vegetable oil

    15 ml / 1 tablespoon toasted sesame oil

    1 g / 1/4 teaspoon red pepper flakes

    7 g / 1 tablespoon toasted sesame seeds

    2 green onions, sliced thinly

    Cooked and chilled soba noodles or lettuce (optional)

Print Recipe

Instructions

    Whisk together the vinegar, concentrate, soy sauce, and ginger. While whisking, add the oils in a steady stream. Stir in red pepper flakes, sesame seeds, and green onions. Mix into cooked soba noodles or drizzle over a green salad.

    Alternatively, the vinaigrette keeps for 1 week when refrigerated. Before using, let the vinaigrette come to room temperature and re-whisk to emulsify. Serve with soba noodles or on lettuce.

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