A fantastic standby dressing to have on hand because it keeps for 3 weeks! Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. It's also a terrific dressing to make steamed vegetables so much tastier. Finish with a sprinkle of fresh sesame seeds and sliced greens onions!
Author: Nagi | RecipeTin Eats
Big batch to keep (makes 1 cup)
2tbsptoasted sesame oil
1/4cupwhite vinegar(adjust to taste for sharpness)
1/4cupolive oil(Note 1)
1tbspsugar(any type) or 1 1/2 tbsp honey
Single serving batch
2tsptoasted sesame oil
1tbspolive oil(Note 1)
1tspsugar(any type) or 1 1/2 tsp honey
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.
1. I realise that olive oil is not Asian but actually, many modern Asian restaurant recipes use olive oil in sauces and cooking. I think olive oil is lovely in this dressing. You can even use extra virgin olive oil so you can taste it slightly more. Or otherwise, use any neutral flavoured oil such as grapeseed, vegetable or canola oil.2. Nutrition per serving, assuming 4 servings for the Single Batch (dressing only, not salad).