Ginger sauce

Vegan sauce for fresh salads in just 7 minutes! What makes tired vegetable salads unexpectedly delicious and truly desirable? That's right: new dressing! What kind of animal is this and how to cook it - read this recipe.

UnicornSteak

Recipe author

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Composition / ingredients

Servings:

Sesame oil

Sunflower oil

Ginger

Green onion

Sugar

Soy sauce

Rice vinegar

1.5

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 56 % 27 g

Carbohydrates 40 % 19 g

278 kcal

GI: 79 / 0 / 21

Step-by-step cooking

Cooking time: 7 min

Step 1:
To prepare ginger sauce, pour 30 grams of sunflower oil into the blender bowl.
Step 2:
Add some sesame oil, rice vinegar and soy sauce.
Step 3:
The next step is to add granulated sugar to the resulting mixture. Brown cane sugar is ideal for this recipe. But, if there is an absence, and ordinary white will do.
Step 4:
Wash the green onion feathers, make sure that there is not a gram of sand and earth left on them, shake from the water and chop finely with a knife. Add the greens to the waiting whipping mixture.
Step 5:
And finally, the main culprit of the celebration is fresh ginger root! Wash it, cut off the skin with a knife and grate it on a fine grater. Try to identify ginger fibers that are too long and hard by eye and remove them so that they do not interfere with your salad later. Put the ginger in a blender.
Step 6:
It's whipping time. Mix the mixture thoroughly with a blender, first at low speed, and then at medium speed until all the ingredients are completely combined. It is necessary to achieve such a state that the onion greens become as crushed as possible. Try the mixture. If necessary, add salt to taste. The sauce is ready!

This sweet and sour, spicy and insanely fragrant ginger-based sauce is designed to awaken a long-extinct love for salads from fresh vegetables.
What ingredients in this recipe can be replaced?
For example, sunflower oil can be safely changed to olive oil. If you don't find sesame oil, it doesn't matter. Just don't add it, that's all.
Rice vinegar is easily replaced with ordinary apple or fine wine vinegar. I have already said about white and brown sugar - it goes without saying.
The only two things that I would not recommend replacing are green onions and fresh ginger. For this sauce, this is the foundation of the basics.
Ideally, after grinding with a blender, onion greens should become one with the sauce itself. But it already depends on the power of your blender.
Bon appetit!