Maple Sesame Vinaigrette

Noodle Salad with Sesame-Maple-Ginger Vinaigrette

By: Laura Sorkin

Prep Time: 10 Minutes

Cook Time: 15 minutes

Servings: 1 salad

When warmer weather rolls around it’s great to have an outstanding vinaigrette on standby for incoming farmers’ market bounty. This one combines soy sauce, tahini, ginger and sesame for an earthy, Asian-influenced dressing. Adding just a spoonful of maple syrup ties it all together without making it too sweet. You can use Sugarmaker’s Cut pure maple or try it with Ginger Infused.

I made an ingredient list for a suggested salad below but this vinaigrette goes with just about any combination of salad fixins.

Ingredients

For the vinaigrette

3 Tbsp fresh lemon juice
2 Tbsp soy sauce
2 Tbsp tahini
1 Tbsp Runamok Sugarmaker’s Cut pure maple
2 tsp grated ginger
1 garlic clove, minced
½ cup vegetable oil
1 Tbsp toasted sesame oil

Lovely salad for one

2 oz Chinese noodles, cooked and cooled
1 cup sliced Napa cabbage
2 – 3 radishes, sliced
⅓ cup frozen, shelled edamame cooked and cooled
1 grilled chicken thigh or half breast
2 oz oyster or shiitake mushrooms, chopped, sauteed and cooled
2 Tbsp chopped peanuts
Chopped chives or cilantro (optional)

Instructions

1 Whisk together all of the vinaigrette ingredients and set aside.
2 Assemble all of your salad ingredients in a bowl and toss with a few tablespoons of the sesame-maple vinaigrette. Taste and add more if desired.
3 Top with chopped peanuts and herbs and serve.