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