This spicy vinaigrette gets its kick from fiery Sriracha sauce. When it comes to this popular chile sauce, a little goes a long way (so don’t overdo it!) Drizzle this soy vinaigrette over stir-fried veggies or an Asian-style salad, such as this tasty Sesame-Ginger Chicken Salad.
6 tablespoons fresh lemon juice
4 tablespoons canola oil
2 tablespoons toasted sesame oil
1 tablespoon reduced-sodium soy sauce
2 teaspoons toasted sesame seeds
1 teaspoon Sriracha
How to Make It
Combine lemon juice, canola oil, toasted sesame oil, soy sauce, sesame seeds, and Sriracha in a jar. Seal lid; shake well for 30 seconds or until blended.