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Asian Dressing

Whenever you want a salad with the pungent, gingery flavors of the Far East, this is the dressing to use.

Cuisine: Chinese
Courses: Salads
Serves: 1 people

Recipe Ingredients

1 tablespoon 15mlFresh lemon or lime juice or cider vinegar
2   Rice wine vinegar or balsamic vinegar
1   Garlic clove - minced or pressed
2 teaspoons 10mlFinely minced fresh ginger
1 tablespoon 15mlTamari or Kikkoman soy sauce
  Salt - to taste
  Black pepper, freshly ground - to taste
1/4 cup 59mlDark Chinese sesame oil
1/2 teaspoon 2.5mlHot chili oil or sauce (or a few dashes of cayenne pepper)
1/4 cup 59mlPlain lowfat yogurt or buttermilk
1 tablespoon 15mlWater - to 2 tablespoons (depending how thin you want the dressing)

Recipe Instructions

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.

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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