This yummy oil and vinegar dressing takes advantage of soy sauce, orange peel and minced shallots to add a touch of the orient. Drizzle it on cucumbers and onions to make a light and simple side salad for an Asian meal.
- 1 T. ginger-garlic paste (look for in the Asian and Indian section of groceries)
- 1/4 c. rice wine vinegar
- 2 T. soy sauce
- 1/4 c. dark sesame oil
- 1 tsp. crushed red pepper flakes (more or less to taste)
Combine all of the ingredients in a resealable jar. Seal with a tight-fitting lid. Shake vigorously until the ingredients are well mixed. Store the dressing in the refrigerator for up to three months.
- Yields: 3/4 cup
- Preparation Time: 10 minutes
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