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Prep 3 mins
Cook 0 mins
This dressing is superb on simple green salads, but it also makes a a dynamite oriental style chicken salad.
- Whisk together all ingredients.
- Dressing will keep, refrigerated for several weeks.
Mirjam I like just about all your recipes. This one though just did not do it for me. Maybe I added too much ginger. The soy sauce I used made this really far too salty for my taste. If I play around with it a bit maybe I'll get it more to my taste.
Pretty good; I added mustard to emulsify the dressing and keep the oil and water from separating - much easier to work with. Also, I added some honey to balance out the saltiness of the soy. You wouldn't really need this if you added the mirin, but i didn't have any on hand. I'm not sure why white pepper is preferred over black pepper, or even pink or sezchuan peppercorns. A great recipe for those just wanting to dip their toes into asian cooking.
I love this one--fast, easy, tasty, fairly low-fat. As Tebo notes, it's salty, but I like its salty taste. If I desired a less salty taste, I would go with a low-sodium version of soy sauce or tamari. I used the optional sherry and used toasted sesame oil instead of regular. I double the batch and use 1 Tbsp of oil to reduce the fat by 25% with no discernible taste difference. This dressing is nice on salads and raw or steamed veggies. Update 7/31/08: The type of soy sauce makes a big difference in the degree of saltiness. I tried another brand of soy sauce, and the dressing was too salty to me. If I had used this particular soy sauce the first time I tried the dressing, I wouldn't have liked it or made the dressing again. To be on the safe side, use a low sodium soy sauce, or one that you know isn't terribly salty.