Cilantro-Ginger Vinaigrette - featured recipe

Here is another recipe from Nick Massie, I love the tang in this dressing, it would be awesome on a lot of stuff. But he pairs it with a simple slaw...I'll include that recipe below

Cilantro - Ginger Vinaigrette

Ingredients:

¼ cup shallot, peeled and rough chopped

¼ cup fresh ginger, peeled and rough chopped

3 cloves garlic, peeled

2 limes, juiced

1 bunch cilantro, washed

½ cup rice wine vinegar

3 tbs. tamari (wheat-free soy sauce)

1 ½ cups olive oil

1 tbs. sambal (red chili paste)

2 tbs. sesame oil

Directions:

1. Combine shallot, ginger, garlic, vinegar and tamari in

blender and blend until a pulp has formed.

2. Add olive oil, lime juice and sambal and continue to blend.

3. Add cilantro and blend until a bright green color and a fine

puree are achieved.

4. Thin with water to desired consistency and flavor with

tamari, sambal, and additional lime juice to desired taste.

Enjoy!

Tokyo Slaw

1 head        Napa Cabbage

1 head        Green Cabbage

1 of each    Red, Orange & Yellow Peppers

bunch         Green Onion Tops

6                small Carrots

Directions:
Thinly slice all veggies. Salt and Pepper to taste. Dress with Cilantro-Ginger Dressing. Chill and serve.

Made this for my clan, I loved it. I found that I actually liked it more as I ate it more. The second and third time I had it, I got more and more into the tangy sweetness of the dressing....but...I think I went a tad heavy on the ginger..and I only used about a fourth of the green cabbage, I also subbed out Braggs for the Tamari (you know me)...... will absolutely make this one again!