This is a most useful dressing for me—perhaps even more so than the basic vinaigrette in the previous recipe. I love how it tastes on crisp salads, giving them an Asian accent. You can also use this on cooked Asian noodles to make an easy side dish.

Ingredients

　　1/3 cup light olive oil

　　2 tablespoons dark sesame oil

　　1/3 cup rice vinegar or white wine vinegar

　　1 tablespoon agave nectar or maple syrup

　　1 tablespoon reduced-sodium soy sauce

　　1 teaspoon grated fresh ginger, or more to taste

　　1 tablespoon sesame seeds

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　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).