Prep 5 mins
Cook 0 mins
I had this dressing on a simple Asian cabbage salad at a no-frills little lunch counter. The dressing was so good that I had to ask the lady there for a copy, which she was happy to share. Try this on a crispy cabbage salad and top with sunflower seeds. Enjoy!
- In a container with a tight-fitting lid, mix all ingredients well and serve!
Grabbed an Asian Chicken Salad on my way home, and was told the Asian dressing had been recalled. So whipped this up instead, and I'm sure it was better than the pre-packaged one would have been! Thanks for sharing!
Nice and light, none of the flavors were overpowering. I would add the salt next time. I sliced some cucumber, onion and red bell pepper, poured a little of the dressing over it and let it sit in the fridge to marinate for a while. Delicious! Thanks for posting
This is very good... and I had all the stuff to make it on hand! I made it for my lunch today (since the Chinese restaurant forgot to include the dipping sauce for my potstickers in the take out order). This was thicker than what I am use to, but it worked out well! I plan to make this again to try on a cabbage salad, as suggested, since I have a head in the fridge already. Only thing I changed (or I should say, left out) was the sesame seeds... didn't have any. Thank you for posting your recipe. (Made for ZWT9)