With tonight’s dinner sitting on the counter, ready to go in the oven, my thoughts turned to salad. The spring mix sitting in my fridge would be a lovely, light accompaniment to my main dish – chicken in a flavorful marinade of rice vinegar, maple syrup, ginger, red onion, and garlic. What kind of vinaigrette could I whip up, with ingredients I already had, to complement the sweet and savory flavors of the chicken? Why, this tasty mixture of sesame oil and rice vinegar! The warm, nutty richness of sesame, combined with the savor of soy sauce and a note of sweetness from the maple syrup, will go wonderfully with any Japanese- or Thai-inspired dishes. I imagine it could also make an excellent tofu marinade! Try it out and let me know what you think. :)
3 tbsp. rice vinegar
2 tbsp. sesame oil
1 tbsp. maple syrup (or agave syrup)
1 tsp. soy sauce
1 tsp. lemon or lime juice
1/4 tsp. dijon mustard (as an emulsifying agent)
Combine ingredients in a recycled jar and shake (or whisk) until combined. Dress your salad and enjoy! Serving suggestion: drizzle over a spring mix and cucumber salad, and sprinkle with chopped unsalted peanuts.
Recipe also posted on my blog, 208Williams!