Ginger Sauce

A vegan sauce for fresh salads in just 7 minutes! What makes tired vegetable salads unexpectedly delicious and genuinely tempting? That's right: a new dressing! What exactly is it and how do you make it - read this recipe.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Sesame oil

Sunflower oil

Ginger

Green onion

Sugar

Soy sauce

Rice vinegar

1.5

Salt

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

Cooking method

Cooking time: 7 min

Step 1:

To make the ginger sauce, pour 30 g of sunflower oil into a blender.
Step 2:

Add a little sesame oil, the rice vinegar, and the soy sauce.
Step 3:

Next, add granulated sugar to the mixture. Brown cane sugar is ideal for this recipe, but if you don't have any, regular white sugar will do.
Step 4:

Wash the green onion stalks, make sure not a speck of sand or dirt is left on them, shake off the water, and chop them finely with a knife. Add the greens to the mixture waiting to be blended.
Step 5:

And finally, the star of the show - fresh ginger root! Wash it, cut off the skin with a knife, and grate it on a fine grater. Try to spot any ginger fibers that are too long and tough and remove them so they don't get in the way in your salad later. Put the ginger in the blender.
Step 6:

Now it's time to blend. Blend the mixture thoroughly, first on low speed and then on medium, until all the ingredients are fully combined. The goal is for the green onion to be ground as fine as possible. Taste the mixture. Add salt to taste if needed. The sauce is ready!

This sweet-and-sour, slightly spicy, wildly fragrant ginger-based sauce is meant to reawaken a long-faded love for fresh vegetable salads. Which ingredients in this recipe can you swap out? Sunflower oil, for example, can safely be changed for olive oil. If you can't find sesame oil, no problem - just leave it out. Rice vinegar is easily replaced with ordinary apple cider vinegar or a fine wine vinegar. As for white versus brown sugar, I've already said it goes without saying. The only two things I wouldn't recommend replacing are the green onion and the fresh ginger. For this sauce, they're the very foundation. Ideally, after blending, the green onion should become one with the sauce itself. But that depends on the power of your blender. Enjoy!