Asian Salad Dressing
The following recipe has more sugar and oil in it than I'd like but it's also crazy delicious.
3/4 cup sugar
3/4 cup rice wine vinegar
2 tsp. fresh ginger
2 cloves crushed garlic
1 tsp. salt
3 Tbsp. soy sauce
1 tsp. fresh ground pepper
1 tsp. sesame oil
3/4 to 1 cup vegetable oil. . . peanut, canola. . .
Toss all in blender and blend until well mixed or place all ingredients in a quart-sized mason jar and shake like mad.
Refrigerate any left over dressing. Keeps in refrigerator for about 2 weeks.
If it starts to solidify in fridge, let it warm a bit at room temperature before shaking prior to use.
3/4 cup sugar
3/4 cup rice wine vinegar
2 tsp. fresh ginger
2 cloves crushed garlic
1 tsp. salt
3 Tbsp. soy sauce
1 tsp. fresh ground pepper
1 tsp. sesame oil
3/4 to 1 cup vegetable oil. . . peanut, canola. . .
Toss all in blender and blend until well mixed or place all ingredients in a quart-sized mason jar and shake like mad.
Refrigerate any left over dressing. Keeps in refrigerator for about 2 weeks.
If it starts to solidify in fridge, let it warm a bit at room temperature before shaking prior to use.
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