Korean Style Salad Dressing

Kumquat the Cat's friend's Note:

Soy sauce, sesame oil and rice vinegar make the most wonderful salad dressing with a distinctly Asian flair. Use on any crunchy oriental salad (lettuce, red cabbage, shredded carrots, bean sprouts, radishes, etc.), or any salad period. Particularly tasty on cooked asparagus and spinach too. It's important to use a mild vinegar (such as rice). From an article cut out of the food section of the NY Times.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• ½ cup soy sauce
• ¼ cup sesame oil
• ¼ cup rice vinegar
• ¼ cup water
• 2 teaspoons garlic , minced (1-2 cloves)
• 1 tablespoon sugar (or equivalent sugar substitute)
• 1 teaspoon red chili pepper flakes , crushed (optional)

Directions:

1. Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.

Reviews

[Mommy Diva]

I made this in hopes it might take the place of a similar marindae/sauce from Trader joe's that they no longer carry. My SIL loves it on cooked asparagus - I can't wait to have her try this. This worked great as a sub!! We will use this often - I'm looking forward to trying it on a cabbage salad next! Made for ZWT6 - Asia.

[Jewelies]

This was lovely over our salad tonight. I halved the recipe and that seemed enough for our family for one meal. Instead of the chilli flakes I used about a teaspoon of sambal oelek and a teaspoon of caster sugar and cut right back on the garlic.

[ladyfingers]

I put this over a broccoli salad. While tasty, a bit overpowering in saltiness and sesame oil (and I used reduced salt soy sauce). The chili pepper flakes give just the right amount of heat to spice any salad up.