Asian Sesame-Ginger Dressing
The dressing called for in the Asian Chicken, Tomato, & Noodle Salad recipe. You can also spice up your regular garden salad with some crunchy Asian noodles and this dressing.
3 tablespoons sugar
⅓ cup vinegar
¼ cup peanut oil
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
¼ teaspoon hot red pepper sauce
1 tablespoon grated fresh ginger
1 teaspoon ground ginger
If grating ginger fresh, you need to peel it and grate it. A microplaner works well, but it is a lot of work. A regular cheese grater works nearly as well and works faster.
You will want to use a glass container to mix everything. A mason jar works very well. You can close the lid tight and shake shake shake it up.
There is hardly any prep once you have assembled the ingredients and ground the fresh ginger.
In a small jar, combine ingredients.
Cover tightly; shake well.
About ¾ cup
The best vinegar for this recipe is a light rice vinegar.
If you are allergic to peanuts, try another very light oil instead, and add an extra teaspoon of sesame oil.
Ensure that you use only fermented soy sauce. Fermented soy is very healthy for you and unfermented soy is very, very unhealthy for everyone.
I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?
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