Ginger Sesame Dressing
Ginger and sesame make the flavor vivid, while soy sauce adds savory depth so the dressing does not need extra salt. The oil base is satisfying, and the allulose only softens the acidity and heat without making the sauce truly sweet. This dressing works especially well with salads built around fish, shrimp, and crisp vegetables.
Peel the ginger (5 g) and chop it very finely. Transfer it to a blender cup, add soy sauce (50 g), rice vinegar (20 g), allulose (12 g), sesame oil (5 g), neutral oil (50 g), and water (40 g).
Blend the dressing until fully smooth and taste for balance. Sprinkle with sesame seeds (5 g) before serving.
The allulose is here only to round the flavor; if you prefer a sharper and drier dressing, reduce it slightly.
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