Asian-Style Salad Dressing

"This dressing is superb on simple green salads, but it also makes a a dynamite oriental style chicken salad."
 
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Ready In:
3mins
Ingredients:
6
Yields:
1/2 cup
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ingredients

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directions

  • Whisk together all ingredients.
  • Dressing will keep, refrigerated for several weeks.

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Reviews

  1. Mirjam I like just about all your recipes. This one though just did not do it for me. Maybe I added too much ginger. The soy sauce I used made this really far too salty for my taste. If I play around with it a bit maybe I'll get it more to my taste.
     
  2. Pretty good; I added mustard to emulsify the dressing and keep the oil and water from separating - much easier to work with. Also, I added some honey to balance out the saltiness of the soy. You wouldn't really need this if you added the mirin, but i didn't have any on hand. I'm not sure why white pepper is preferred over black pepper, or even pink or sezchuan peppercorns. A great recipe for those just wanting to dip their toes into asian cooking.
     
  3. I love this one--fast, easy, tasty, fairly low-fat. As Tebo notes, it's salty, but I like its salty taste. If I desired a less salty taste, I would go with a low-sodium version of soy sauce or tamari. I used the optional sherry and used toasted sesame oil instead of regular. I double the batch and use 1 Tbsp of oil to reduce the fat by 25% with no discernible taste difference. This dressing is nice on salads and raw or steamed veggies. Update 7/31/08: The type of soy sauce makes a big difference in the degree of saltiness. I tried another brand of soy sauce, and the dressing was too salty to me. If I had used this particular soy sauce the first time I tried the dressing, I wouldn't have liked it or made the dressing again. To be on the safe side, use a low sodium soy sauce, or one that you know isn't terribly salty.
     
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RECIPE SUBMITTED BY

<p><strong><span style=color: #ff0000;>Come and visit me on my blog:&nbsp; </span></strong></p> <p><a href=http://www.miriyummy.wordpress.com><strong><span style=color: #ff0000;>www.miriyummy.wordpress.com</span></strong></a></p> <p>&nbsp;</p> <p>October 2011: It's been 10 years since I came into Zaar one day at the recommendation of someone on another website. If you ask my husband (or my coworkers), I haven't logged out since! <br /><br /><a href=http://www.TickerFactory.com/><br /><img src=http://tickers.TickerFactory.com/ezt/d/4;15;0/st/20011021/e/I Joined Zaar%21/dt/6/k/f656/event.png border=0 alt= /></a> <br /><br />So what's happened in the ten years since I became addicted to Zaar? Well, I've been happily married, happily divorced, and happily married once again. (Wanna see wedding pictures? Click <a href=http://community.webshots.com/user/mirjamdorn>here</a>.) <br /><br /><a href=http://smg.photobucket.com/albums/v240/mirj/?action=view?t=chuppah2.jpg target=_blank><img src=http://img.photobucket.com/albums/v240/mirj/chuppah2.jpg border=0 alt=Photobucket /></a> <br /><br />Originally from the Bronx, I've been living in Israel since 1983. I'm married to a brilliant man with the most yummy British accent (this is the part where he rolls his eyes and says, Yeah, yeah, yeah). Let's call him Sushiman, even though he hates that name. <a href=http://www.recipezaar.com/member/52282>Chia</a> gave him that nickname when I was trying to create a dinner to show off my culinary talents. I posted here on Zaar with questions about the menu and since sushi was the main focus of the meal, he became Sushiman. That dinner was just the first of what I hope will become a lifetime of meals together. <br /><br />This is a picture of us taken in September 2005 in Kew Gardens in London. 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