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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 6 |
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This was very good on a salad of greens, segmented oranges and blanched sugar snap peas...I had this on a culinary adventure that wasn't...very adventurous or culinary, but the salad was good... Ingredients:
1/2 cup rice wine vinegar |
2 tablespoons low-sodium soy sauce |
1 tablespoon sugar |
1 tablespoon sesame oil |
2 tablespoons grapeseed oil (or other neutral veggie oil) |
2 tablespoons ground sesame seeds (use your spice blender, or coffee grinder after you clean it out) |
1 teaspoon fresh grated ginger |
salt and freshly ground pepper, to taste |
Directions:
1. Mix everything together in a bowl. Whisk well. Use sparingly on salad. Refrigerate any unused portions.
2. LindySez: Don't burn your cashews like those in the picture. Make sure you either put them in the oven at 350 degrees for 10 minutes or so, or heat some oil in a saute pan and fry them over medium heat. Dry pan frying only leaves them looking like these, but still really raw. (Unless you use a really low heat and take the time to stand over them and watch them)
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