Rice Vinegar And Sesame Vinaigrette Recipes
RICE VINEGAR AND SESAME VINAIGRETTE
Steps:
- Whisk all ingredients until sugar is dissolved. Store covered in refrigerator up to 1 week.
SESAME VINAIGRETTE
Use this sesame vinaigrette recipe to top off your favorite salad.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Yield Makes 1 cup
Number Of Ingredients 10
Steps:
- On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.
SIMPLEST ASIAN DRESSING
With this Simplest Asian Dressing, the delicate flavor of rice vinegar along with the other Asian ingredients in this vinaigrette is ideal on tender greens like mizuna or mâche
Categories Salad Dressing Soy Sauce Sesame Oil Bon Appétit
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk garlic, soy sauce, and vinegar in a small bowl. Gradually whisk in olive oil, then sesame oil (dressing will thicken slightly); season with salt and pepper.
- Do ahead: Dressing can be made 2 days ahead. Transfer to a jar; cover and chill.
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- Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
- Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
- Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
- Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.
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