Asian Vinaigrette Salad Dressing

DangerBun's Note:

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• 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 seed, 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.

Reviews

[adopt a greyhound]

Excellent dressing. DH wants it thicker to stay on the salad but I loved it.

[LittleChefSam]

Loved this recipe! Originally wanted to make one I saw in a magazine but quickly realized I was out of a couple of ingredients, so I searched and Im so glad I found and tried this one! I substituted honey for the sugar and it turned out great. The salad was chopped romaine, sliced bell peppers, mango and a sprinkle of sesame seeds. YUM!