Soy & Ginger Dressing
Summary
| Yield | |
|---|---|
| Prep time | 20 minutes |
| Sprout(s) | |
| Cuisine type | |
| Dish type | Salad dressing |
| Cooking Method | |
| Main Ingredient | |
| Convenience | |
| Occasion | |
| Lifestyle consideration | |
| Ready In |
Description
Great on Asian Pasta Salad with Beef, Broccoli and Bean Sprouts (see also link)
Ingredients
| 3 | medium garlic cloves, minced | |
| 6 | soy sauce or braggs | |
| 1 | T | rice wine vinegar |
| 1 | T | sugar or honey |
| 1 | T | sesame oil |
| 1 | t | ground ginger |
| 3⁄4 | t | hot red pepper flakes |
| 2 | T | mayonnaise |
| 1⁄4 | c | vegetable oil |
Instructions
Mix garlic, soy sauce, vinegar, sugar, sesame oil, ginger, and pepper flakes in a 2-cup Pyrex measuring cup. Whisk in mayonnaise until smooth, then in a slow steady stream, whisk in oil to make an emulsified dressing; keep chilled until ready to toss with salad. Store in a clean jar with lid.
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