* 1 cup sesame oil
  * 1/4 cup peeled and minced fresh ginger
  * 3 Tbs rice vinegar
  * 2 Tbs water
  * 2 Tbs freshly squeezed orange juice
  * 1 clove garlic
  * 1 tsp Dijon mustard
  * 1 Tbs plus 1 tsp soy sauce
  * 1 Tbs sweetener of choice to taste

Run through a blender, use over greens or tempura vegetables or as a dipping sauce for nori rolls.

source: 30-Minute Vegan's Tate of the East

tags: vegetarian, vegan, pareve