Asian Vinaigrette

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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