Quick and Easy Asian Vinaigrette
Recipe: #12081
February 11, 2014
Categories: Tofu/Soy, Asian, 5-Minute Prep, Romantic Dinner, Sunday Dinner, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Salad Dressing, more
"Sometimes, I enjoy a simple salad of just greens. Maybe a few cucumber slices, onion, or fresh herbs; but, just something lite. This dressing is perfect for this. This is also delicious drizzled over grilled salmon or tuna too. It will keep for at least a week or two in the refrigerator."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (18.8 g)
- Calories 24
- Total Fat - 2.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 1744.7 mg
- Total Carbohydrate - 0.8 g
- Dietary Fiber - 0.1 g
- Sugars - 0.7 g
- Protein - 0.1 g
- Calcium - 2.3 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Sesame Seeds ... The one step I don't skip, is to toast the sesame seeds - it really makes a difference. Just a couple of minutes in a dry saute pan on medium to medium high heat. Then, grind them up. You can use a small food processor, coffee grinder; or, put in a ziploc bag, and using a rolling pin - meat mallet, or heavy pot, crush the seeds.
Step 2
Vinaigrette ... Mix everything together in a small bowl, measuring cup; or, a ziploc container. Just add everything and shake!
Step 3
Serve and ENJOY! ... Shredded Napa and red cabbage, with thin sliced onions and cucumber is delicious with this vinaigrette. Although, this is definitely versatile.
Tips
No special items needed.
0 Reviews
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