Rice Wine Vinaigrette: An Easy Salad Dressing
This recipe is a staple in our house, it’s so good! Eating lots of vegetables is high on my list of priorities because we know they support a healthy microbiome, help with blood sugar balance and bowel movements.
What makes eating lots of veggies easier? A great dressing or dip. Today, I share a loose recipe passed down from a family member (I think she got it from her Japanese mama too!). Traditionally, to be considered a vinaigrette there needs to be a certain ratio of oil to acid, so just let that go and adjust to your tastebuds.
When I make this, I never measure. I just go off how it tastes and adjust as needed.
As a gut and hormone nutritionist, I strive to 1/2 my plate filled with vegetables, 1/4 protein, 1/4 starchy carb then I add fats. The cold pressed extra virgin olive makes this recipe ann easy to get fat into your meal. Fats help absorb Vitamins A, D, E and K.
Note, oils are very high in fats, so yes they are healthy, but we do want to be mindful of the quantity consumed. It’s a healthy unsaturated fat which is great for cardiovascular health as opposed to saturated fats (meat, butter, coconut oil).
Ingredients
1/3 extra virgin olive oil
2 TBSP rice wine vinegar (sweetened)
smallest dash of maple syrup
3 cloves of garlic, crushed
small spoonful of dijon mustard
Instructions
-mix olive oil, rice wine vinegar, maple syrup and dijon in a mason jar
use a garlic press or finely chop garlic and add
store leftovers in the fridge in your mason jar so you can easily shake when it’s time to use. The olive oil will harden when refrigerated, but easily comes back to liquid when mixed into food.
Looking for a salad to enjoy with it? Head to this post here.
Are you ready to invest into your health to finally find out why you have those frustrating gut and hormone symptoms? And exactly what you can do about them? I’ll teach ya! Learn more here. Voted best nutritionist 2022, 2023, 2024.