Ginger Asian Vinaigrette

Description
Yields about 8 tablespoons

Ingredients
5 tablespoons oil

2 tablespoons rice vinegar

2 teaspoons light soy sauce

1 teaspoon Sugar

a few drops sesame oil

1/8 teaspoon freshly ground white pepper (or to taste)

preserved red ginger, chopped



Directions
Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 – 4 days.

Add toasted sesame seeds and thin almonds to taste.