this weekend, i made this dressing because i was in serious need of change from the regular dressing stock in our fridge. and, i need to confess, it was because we had no fresh garlic and no fresh herbs – things you uuusually need to make a fresh vinaigrette. so i grabbed my trusty dressing shaker that has recipes on the outside and chose this one (adapting it a little), since the ingredients were all things i had on hand.
yeah, i know, so boring.
BUT it was so good! it has an awesome balance of tartness from the rice wine vinegar and sweetness from the brown sugar. and then the pepper hits your tongue… seriously. so good.

*to make whole30 friendly, sub coconut aminos for the soy sauce, and sub pure date syrup for the brown sugar.

asian vinaigrette

ingredients

1/4 cup olive oil

3/4 cup rice wine vinegar

1/2 tsp black pepper

1 tbsp toasted sesame oil

1 tbsp soy sauce

2 tbsp dark brown sugar

directions

1. place all ingredients in a mason jar and shake to blend. pour over a salad of arugula, spinach, carrots, and broccoli (and tomatoes…if you’re into that kind of thing) or toss with cut up veggies.