Here’s an *oil-free dressing inspired by the flavor profile** —dark, thin, tangy, slightly sweet, soy-forward, similar to the style often served at Vegan Chef Kenny’s Las Vegas restaurant, but *fully original and oil-free*:
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Ingredients (≈ ½–⅔ cup)
⅓ cup rice vinegar
¼ cup soy sauce or tamari OR vegan worcheshire sauce, like Tonelli brand
1–2 Tbsp water (only to adjust strength)
½–1 tsp maple syrup (optional — barely perceptible)
½ tsp ginger juice (or ⅛ tsp ginger powder)
¼ tsp garlic powder (NOT fresh garlic)
¼ tsp toasted sesame powder (optional, very subtle — or omit entirely)
Juice of lime
Instructions (important for smoothness)
Add everything to a jar or blender cup.
Shake hard for 20–30 seconds or briefly blend.
Taste and fine-tune:
More rice vinegar if it needs bite
A splash more soy if it needs salt
1–2 tsp water if too aggressive
Chill 10–15 minutes before serving.