Zutaten für Asian Vinaigrette Salad Dressing
- Rice Wine Vinegar
- 1 tablespoon granulated sugar (or honey/orange juice to taste)
- 2 tablespoons soy sauce
- Ginger
- Garlic
- 1 tablespoon sesame oil
- 2 tablespoons peanut oil (or other bland vegetable oil, extra virgin olive oil, or light olive oil)
- 1 tablespoon toasted sesame seeds
- Scallion
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Zubereitung von Asian Vinaigrette Salad Dressing
- In a small bowl or food processor, whisk together the soy sauce, rice vinegar, sugar, sesame oil, and optional wasabi powder until the sugar dissolves.
- If using a bowl, slowly drizzle in the peanut oil while whisking constantly until the dressing emulsifies (thickens and becomes creamy).
- If using a food processor, with the motor running, slowly drizzle in the peanut oil until emulsified.
- Stir in the toasted sesame seeds and sliced scallions.
- Taste and adjust seasonings as needed. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
19g
Carbs
1g
