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• 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