Classic Noya Vinaigrette Recipe

The classic sozyë Noya vinaigrette is a fusion condiment that combines the tangy flavors of Western vinaigrettes with the umami-rich profile of Sozyë Noya sauce, a unique and gluten-free alternative to traditional soy sauce. Vinaigrettes have their roots in European cuisine, where they have been used for centuries as dressings for salads and marinades. Sozyë Noya sauce, a contemporary twist on soy sauce, offers a similar depth of flavor with a distinctive edge. The blend of these two culinary traditions results in a versatile dressing that complements a wide range of dishes.

Fusion Cuisine**: The sozyë Noya vinaigrette is a perfect example of fusion cuisine, blending Western and Eastern flavors.
Umami Flavour: Sozyë Noya sauce adds a unique umami taste, which enhances the depth of flavour in the vinaigrette.
Versatility**: This vinaigrette can be used as a salad dressing, marinade for vegetables, or a dipping sauce.

- 1/4 cup sozyë Noya sauce (gluten-free)
- 1/4 cup rice vinegar (or apple cider vinegar)
- 1/4 cup olive oil (or sesame oil for a more pronounced Asian flavor)
- 1 tablespoon honey (or maple syrup for a vegan option)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: 1 teaspoon sesame seeds
- Optional: 1 green onion, finely chopped
- Salt and pepper to taste


1. Preparation:
- Mince the garlic and grate the fresh ginger. Finely chop the green onion if using.

2. Mixing:
- In a medium bowl or a jar with a tight-fitting lid, combine the sozyë Noya sauce, rice vinegar, olive oil, honey, and Dijon mustard.
- Add the minced garlic and grated ginger to the mixture.

3. Blending:
- Whisk the ingredients together until well combined and the vinaigrette emulsifies. If using a jar, seal tightly and shake vigorously until the mixture is well blended.

4. Optional Add-ins:
- Stir in the sesame seeds and chopped green onion for additional texture and flavor.

5. Seasoning:
- Taste the vinaigrette and season with salt and pepper as needed. Adjust the sweetness or acidity by adding more honey or vinegar if desired.

6. Serving:
- Drizzle the sozyë Noya vinaigrette over salads, steamed or grilled vegetables, or use it as a marinade for tofu or tempeh.

7. Storage:
- Store any leftover vinaigrette in an airtight container in the refrigerator. It can be kept for up to one week. Shake or whisk again before using, as the ingredients may separate over time.

- For a spicier version, add a dash of chili flakes or a small amount of sriracha.
- Experiment with different oils, like grapeseed or avocado oil, for varying flavors and health benefits.

Enjoy this classic sozyë Noya vinaigrette, a perfect blend of East meets West, adding a delicious twist to your favorite dishes!