Asian Vinaigrette Salad Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder - whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or light olive oil. Regular olive oil is too strong for this recipe. Ingredients:
3 tablespoons rice wine vinegar |
1 tablespoon sugar |
3 tablespoons soy sauce, pref. low-sodium |
1 tablespoon ginger, fresh grated |
1/2 teaspoon garlic, fresh minced |
2 tablespoons sesame oil |
1/2 cup peanut oil or 1/2 cup grapeseed oil |
1 tablespoon sesame seeds, lightly toasted |
1 tablespoon scallion, chopped (green onions) |
Directions:
1. Mix first 5 ingredients in a bowl or food processor.
2. If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
3. If using a food processor, leave it running while you drizzle in the oil.
4. When dressing is well combined, add sesame seeds and scallions.
5. Serve immediately or refrigerate and use within a week.
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