Quick and Easy Asian Vinaigrette
Created by Kchurchill5 on February 11, 2014
- Servings: 4
- Prep Time: 5m
- Cook Time: 2-3m
- Recipe #12081
Ingredients
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil (light)
- 1/2 teaspoon oil (canola or peanut oil)
- 1 tablespoon soy sauce, low salt
- 1 teaspoon sesame seeds, toasted and ground
- Pinch red pepper flakes
- Pinch sugar, to taste
- Pepper, to taste
How to Make
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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.
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Step 2: Vinaigrette ... Mix everything together in a small bowl, measuring cup; or, a ziploc container. Just add everything and shake!
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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.
Nutritional Facts
- 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