It’s hard to find a dressing that will appease a group or won’t overpower the natural flavors of the food.
One of my main concerns during the summer months is that the dish I make to bring to a cookout doesn’t have to have to be refrigerated, including the dressing.
Sesame Ginger is my go-to summer month dressing!
I use it on salads, of course. But I also use it to marinate tofu, and then I toss it in with the pasta and sauteed vegetables to make a delicious summer pasta salad that doesn’t need to be kept cool.
- 2 Tablespoons Orange Juice
- 2 Tablespoons Water
- 1/4 cup organic rice vinegar
- 2 Tablespoon sesame oil
- 1 ½ Tablespoons ginger paste
- 1 Tablespoon soy sauce
- Juice from 1 lime
Whisk together and drizzle over tofu or seafood and one box of pasta with sautéed vegetables. Double this recipe if you need two meals.
This dressing is vegan, gluten-free, paleo, and whole 30-friendly.