Here’s a low-oil dressing inspired by the flavor profile — thin, tangy, slightly sweet, similar to the style often served at Vegan Chef Kenny’s Las Vegas restaurant, but fully original and low-oil:
- Rice vinegar
- Mirin (sweet, very low alcohol cooking wine)
- Date syrup
- Jalapeño juice
- Black seed oil
- Cashews
- Combine in blender, then chill.
What follows is a recipe created by AI. Give it a try, but I believe the ingredients above combine to provide a most intriguing flavor, closer to Kenny’s!
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.