An assertive dressing that is good on both raw and cooked greens. It makes a good slaw dressing, too, for cabbage, carrot, or other root vegetable slaws. I’ve even used it as a marinade. The recipe calls for using only the greens of the scallions, which makes for a milder dressing, but include some of the white bulb if you like, for more heat.
1/3 c peanut or sesame oil, or other vegetable oil
1/3 c apple cider vinegar
1/3 c water
2 T soy sauce
3 – 4 T finely chopped scallion greens or chives
1 T honey or agave
1/2 t prepared mustard
2 T fresh, chopped cilantro, optional
1. Combine all ingredients in a jar and shake to emulsify. You can also put this in a blender, though add the scallion greens and cilantro only after pouring the dressing into a jar. Always shake before using.