Curry Vinaigrette Recipe
YIELD
2 cups
INGREDIENTS
- 4 tsp. fresh minced ginger
- 2 1/2 tsp. Minced Garlic
- 2 tsp. Black Sesame Seeds
- 1 cup canola oil
- 2 1/2 Tbsp. sesame oil
- 1/2 cup sherry cooking wine
- 1/4 cup soy sauce
- 4 tsp. Medium Yellow Curry Powder
- 2 tsp. honey
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NOTES
To make this recipe gluten-free, use a gluten-free soy sauce.
DIRECTIONS
Combine all ingredients in a jar, seal and shake well to combine and let sit for an hour or so before using.
SERVING SUGGESTIONS
Use to add an Asian flair to mixed greens, chicken salad or coleslaw. This is the base dressing for our Singapore Noodle Salad.
Mary Johnston, Savory Franchising Team employee
NUTRITION