Recipe by: Susan Voisin
This is my lower-fat, vegan version of Annie’s Gingerly Vinaigrette (which contains honey). I’ve used ground flax seeds to thicken it–as well as add essential Omega 3’s.
1/2 cup water
1/3 cup cider vinegar
2 tbsp. soy sauce (reduced sodium)
1 1/2 tbsp. agave nectar (or sweetener of choice)
1 tbsp. minced ginger
2 tbsp ground flax seeds
1 tsp. ground ginger
1tsp. dijon mustard
Place all ingredients into a blender and blend on high speed for 1 minute. Refrigerate for at least 1 hour before serving.
Makes about 1 1/2 cups
August 5th, 2018 at 10:42 am
It should keep a couple of weeks. I’d be leery of keeping it longer than that.