I make mine in a mason jar and keep it in the fridge!
3 T rice wine vinegar
2 Tablespoons soy sauce
2 Tablespoons peanut oil (substitute canola if there is a peanut allergy)
1 Tablespoon sesame oil
1 thumb peeled and chopped fresh ginger
1 T organic grade B maple syrup
1 T spicy Dijon mustard
½ T red pepper flakes, if you like spicy!
Pink sea salt to taste