Sesame-Tamari Vinaigrette

· ½ cup sesame oil

· 1-inch piece of ginger, grated

· 1 large garlic clove, grated

· 6 table spoons soy sauce

· ¼ cup lime juice

· 3 teaspoons honey



1. Prepare the vinaigrette by whisking all of the ingredients in a small bowl or jar. Vinaigrette will keep in the refrigerator for up to 5 days.



2. Combine shredded kale with the rest of the raw and roasted vegetables and sesame-tahini vinaigrette and serve topped with pepitas for crunch.



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