Korean Style Salad Dressing

"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."
 
Download
photo by WiGal photo by WiGal
photo by WiGal
photo by PalatablePastime photo by PalatablePastime
photo by Kumquat the Cats fr photo by Kumquat the Cats fr
Ready In:
5mins
Ingredients:
7
Serves:
8
Advertisement

ingredients

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

directions

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

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. How many calories per serving?
     
  2. Turned out great but will use a bit less spice. Loved it on our salad with Korean tacos.
     
  3. This was delicious! I did add some ginger, cut back a little on the sesame oil but otherwise followed the instructions. Thank you for posting.
     
  4. 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.
     
  5. 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.
     
Advertisement

Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

<p>Clockwise from upper left, my dear friends Cranberry, Quincy, Kumquat and Kiwi. All of our cats were born in the wild and adopted by us. Zaar Chefs I have met so far: Elmotoo, justcallmeToni, ~Rita~, Midwest Maven, Bird&amp;Buddha (both of them) and most recently, Ms*Bindy from upstate New York:) Wonderful, sweet, friendly people and great chefs! Most relevant thing to mention here is that I am a vegetarian, and recently became a&nbsp;vegan&nbsp;(almost 100%). To put vegetables and other things not meat or fish on the table I work as an actuary (in my case anyway, a combination of statistician, number-cruncher and/or programmer). For fun I like to travel. Just came back from&nbsp;Namibia, a peaceful democracy in Africa with lots of animals! Got some terrific pictures of lions, leopards, cheetahs, elephants, rhinocerous, hyenas, all kinds of antelopes, giraffes and zebras. Namibia is the second most sparsely populated country per square mile, just behind Mongolia. Update:&nbsp; We went to Italy this Spring.&nbsp; We had lots of pizza and pasta.&nbsp; The pizza is so much better in Italy, particularly the crust.&nbsp; The Amalfi coast was absolutely beautiful.&nbsp; Spectacular natural scenery (Canada and Alaska are really beautiful, Patagonia in Chile is sublime, Iceland is unique) has been my latest passion as far as travel destinations but I have seen quite a few big cities too (Paris, Berlin, London and Madrid to name a few). On my bulletin board at work I keep a list of every country I've visited (other than the U.S. of course). So far I've made it to five continents: Europe, Africa, South America, Asia and North America of course. I've got only two other continents to conquer:) I don't usually have difficulty finding vegetarian dishes here in the U.S. or overseas, but finding vegan dishes is much harder. I have no kids, just cats, Kumquat, Cranberry, and more recently Quincy and Kiwi. They are purebreds, of the breed alley caticus (okay, American shorthair I guess). Our cats are not vegetarians, though my boyfriend (significant other, long-term partner, whatever) is. I am a friend of all animals both tamed and wild. In addition I am a freethinker and my boyfriend studies philosophy. Either way, we get along pretty well.&nbsp; Also, please allow me to say that my BF and I recently bought a condominium in NYC.:)&nbsp; Pet peeve? Okay, I don't like public scenes, especially parents yelling at their children, lovers' spats, etc. If it must be done please do it in private:D Participation &amp; Awards:</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes