Japanese salad dressing
9
- Prep Time5 min
- Total Time5 min
- Makes1 -1/2 cups (375 mL)
Ingredients
6 garlic cloves, or 4 tsp bottled chopped garlic
4 tsp finely grated fresh ginger, or bottled minced ginger
1/2 cup rice vinegar, sherry vinegar or white wine vinegar
1/4 cup hoisin, or teriyaki sauce
1/2 cup vegetable oil
2 tbsp dark sesame oil
2 tbsp honey, (optional)
1/2 tsp hot-red-chili-flakes
Instructions
Mince garlic and finely grate ginger. Place in a medium-size bowl. Add vinegar and hoisin, then slowly whisk in vegetable and sesame oils until evenly mixed. If using teriyaki, taste and add honey, if you like. Stir in chili flakes.
Store, covered, or pour into a jar and seal. Dressing will keep well, refrigerated, up to 1 week. Whisk or shake dressing before using. Great tossed with mixed salad greens, or use as a marinade for fish or chicken or as a stir-fry sauce.
Nutrition (per serving)
Calories 117, Protein 0.3g, Carbohydrates 3.6g, Fat 11.5g, Fibre 0.2g, Sodium 87mg.
Want your summer salads to make the best-dressed list? Keep a big jar of this flavourful homemade dressing in your refrigerator. Our Japanese Salad Dressing tastes just like the one served in our favourite sushi restaurant!
Salad Sprinklings
Try any of the following for new taste and texture, and colour boost.
Smoked salmon strips or hickory-smoked almonds
Crispy chow mein noodles, taco shells or shrimp chips broken into pieces
Dried cranberries, raisins, soybeans or wasabi peas
Toasted pine nuts, shredded coconut, cumin seeds, sesame seeds or salted pumpkin seeds
Grated carrots or apples
Briny capers or olives
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