Version 1
2 tablespoons light soy sauce
½ cup vegetable oil
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 tablespoon fresh lime juice
1 clove garlic minced
3 tablespoons honey
1 tablespoon fresh ginger grated
1 teaspoon Sriracha or to taste
2 tablespoons water
1 teaspoon sesame seeds optional
Version 2
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
Version 3 (NYT)
1 garlic clove, finely minced or puréed
1 teaspoon finely minced ginger
3 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon brown sugar or agave nectar
5 tablespoons canola oil or light sesame oil
2 tablespoons sesame oil
1 tablespoon toasted sesame seeds