Asian Dressing Recipe - Cooking Index
Asian Dressing Recipe - Cooking Index
Whenever you want a salad with the pungent, gingery flavors of the Far East, this is the dressing to use.
Cuisine: Chinese| 1 tablespoon | 15ml | Fresh lemon or lime juice or cider vinegar |
| 2 | Rice wine vinegar or balsamic vinegar | |
| 1 | Garlic clove - minced or pressed | |
| 2 teaspoons | 10ml | Finely minced fresh ginger |
| 1 tablespoon | 15ml | Tamari or Kikkoman soy sauce |
| Salt - to taste | ||
| Black pepper, freshly ground - to taste | ||
| 1/4 cup | 59ml | Dark Chinese sesame oil |
| 1/2 teaspoon | 2.5ml | Hot chili oil or sauce (or a few dashes of cayenne pepper) |
| 1/4 cup | 59ml | Plain lowfat yogurt or buttermilk |
| 1 tablespoon | 15ml | Water - to 2 tablespoons (depending how thin you want the dressing) |
Combine all the ingredients and blend together well. Store in the refrigerator if you're not using the dressing right away. It will keep for three days. This recipe makes 1 cup of dressing.
Source:
MAIN-DISH SALADS by Martha Rose Shulman (c) 1992 - Bantam Books, a division of Bantam Doubleday Dell Publishing Group, Inc., New York - 64 pages - $10.00 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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