Prep 10 mins
Cook 1 hr
Came up with this dressing recipe for an Asian themed meal. Sometimes being under pressure rewards you with some really good recipes to add to your collection. This salad dressing is wonderful with simple mixed greens. Last time I prepared the dressing, it was drizzled over a salad that consisted of: arugula, watercress baby spinach leaves, purple cabbage, red onion, purple cauliflower, roasted corn kernels, carrots and cucumber.
- 3⁄4 cup brewed jasmine tea (2 tea bags in total-read *Note)
- 1 tablespoon soy sauce
- 1⁄2 teaspoon yellow miso
- 1⁄3 teaspoon Chinese hot mustard
- 2 tablespoons regular sesame oil
- 1 teaspoon toasted sesame oil
- 1⁄2 tablespoon honey, softened
- 1⁄2 cup rice vinegar (regular or flavored)
- 1 garlic clove, minced
- Note: I use Stash brand Jasmine Blossom tea and also a combination of green tea and white tea called 'Fusion Green and White"-one tea bag of each. I think Trader Joe's sells both jasmine and green/white tea types, too.
- First place the two tea bags in a mug and pour on boiling water. Steep 10 minutes. Squeeze out tea bags into mug and discard. Cool slightly.
- Next, combine all ingredients in glass bowl and with whisk or hand held blender, mix well.
- Best prepared 1 hour in advance.
- Whisk well before serving. Adjust seasonings if necessary. Serve at room temperature.