Prep 5 mins
Cook 0 mins
From The Best of Taiwanese Cuisine - They serve this on a white radish, carrot, cucumber and seaweed salad.
- 6 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon sour plum, shredded, pitted, salted
- 1 teaspoon sugar (to taste)
- 1 dash ground black pepper
- Combine all ingredients in a container with a lid.
- Shake well and allow flavors to blend for at least an hour before serving with salad.
Loving this, just like the way i wish it would turn out