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.
Yield: 120 ml / 1/2 cup vinaigrette
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)
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.