Step 1

Peel and finely mince the garlic and ginger, and juice the lime.The easiest way to peel ginger is with a spoon, following this method. To avoid wasting any ginger, I highly recommend freezing it. You can grate it directly from frozen. In fact, it’s even easier!

Step 2

Add all the ingredients to a small bowl and whisk well. Alternatively, add them to a jar (with a lid) and shake it well.

Step 3

I highly recommend leaving the ginger sesame vinaigrette to rest for at least an hour to allow the flavors to meld. Then, finally, taste and adjust any ingredients to personal preference, and enjoy!

Step 4

Store the salad dressing in a sterile, airtight jar for 5-7 days. Then, give it a good shake (or use a small milk frother whisk) before using it each time, as the emulsion can separate in the fridge.You may also need to leave it at room temperature for a few minutes, as olive oil can solidify in the fridge.If you omit the ginger and garlic, this salad dressing will easily keep for 2-3 weeks. You can then add the ginger/garlic as needed to individual portions.