Dressing for Chinese Chicken Salad

Recipe by Toby Jermain
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 10mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
  • It is not absolutely necessary for the recipe, but it makes everything stick together much better.
  • If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
  • Combine oils and gum tragacanth in blender on high speed.
  • Return oil mixture to measuring cup.
  • Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
  • With blender running, add oil in a slow stream until dressing is emulsified.
  • Add sesame seeds, and pulse a couple of time to mix.
  • Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
  • Makes about 12 3-Tbsp servings.
  • Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.
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