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

[LillyZackMom]

I didn't add the scallions or sesame seeds at the end, and I used 1/2t of dried ginger, but this was YUMMY! Served over a salad of field greens, chicken tenderloins, avocado, and mandarin oranges.

[Queen Roachie]

This is delicious... Having it for lunch on a salad with avocado, hearts of palm, artichoke, tuna, etc. salad. Whew... say that five times fast. ;-) I did use dried ginger, and about a teaspoon of that, as well as half grape seed oil and half sunflower oil, since I like the flavor. Buzzed this in the magic bullet about ten seconds. It does separate a bit, so be prepared to re-mix it, but no biggie. Thanks for sharing a great dressing.

[932ninja]

Good stuff! I doubled the garlic and minced a tiny bit of onion instead of the scallions. Oh, I also used honey instead of sugar. This was awesome on a kale salad with carrots and toasted almond slivers! Thanks danger bun!