1. Whisk apple cider vinegar, soy sauce, sesame oil, and olive oil.
2. Pulse garlic, ginger and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
3. Combine all ingredients and enjoy!
*To toast sesame seeds, put them on a dry cookie sheet in the toaster oven and toast on light once or twice until lightly browned and aromatic. No toaster oven? You could certainly use a regular oven on low heat – just watch the closely every few minutes to make sure they don’t burn. I’m thinking you could also put them in a hot, dry pan and stir constantly until browned, but I haven’t tried that myself.
Store in the fridge (I think?) and try to remember to take it out a half hour before dinner, because the olive oil will solidify when cold.
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|Serving Size: 1 Serving (27g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 107 (92%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 419.9mg||14 %|
|Potassium 36.3mg||1 %|
|Total Carbohydrate 1.5g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.2g|
|Protein 1.3g||2 %|
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Calories per serving: 116
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