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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (37g) Recipe makes 8 servings |
||
| Calories 78 | ||
| Calories from Fat 61 | (78%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.0g | 4% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1005mg | 41% | |
| Potassium 41mg | 1% | |
| Total Carbohydrate 2.8g | 0% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 1.9g | ||
| Protein 1.9g | 3% | |
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Korean Style Salad Dressing
By: Kumquat the Cat's friend
Aug 1, 2005
Soy sauce, sesame oil and rice vinegar make the most wonderful salad dressing with a distinctly Asian flair. Use on any crunchy oriental salad (lettuce, red cabbage, shredded carrots, bean sprouts, radishes, etc.), or any salad period. Particularly tasty on cooked asparagus and spinach too. It's important to use a mild vinegar (such as rice). From an article cut out of the food section of the NY Times.
SERVES 8
Ingredients
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup rice vinegar
- 1/4 cup water
- 2 teaspoons garlic, minced (1-2 cloves)
- 1 tablespoon sugar (or equivalent sugar substitute)
- 1 teaspoon red chili pepper flakes, crushed (optional)
Directions
1
Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.
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- Course > Salads > Salad dressings
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Dietary > Diabetic
- Dietary > Vegetarian > Vegan
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Jewelies
On Aug 13, 2008
This was lovely over our salad tonight. I halved the recipe and that seemed enough for our family for one meal. Instead of the chilli flakes I used about a teaspoon of sambal oelek and a teaspoon of caster sugar and cut right back on the garlic.
From: ladyfingers
On Jul 10, 2008
I put this over a broccoli salad. While tasty, a bit overpowering in saltiness and sesame oil (and I used reduced salt soy sauce). The chili pepper flakes give just the right amount of heat to spice any salad up.
From: BrotherAdso
On Apr 27, 2006
Wow! I used this to marinate some tofu, and then used it as the braise sauce in my technique for crispy tofu. When I tossed the rest with some cabbage and served it over brown rice, the result was irresistable. Great dressing / sauce / flavoring you've got here! I did add the optional chili flakes — in fact, I think I probably about doubled them. But then, singin' hot is a personal preference.
From: Um Safia
On May 26, 2008
Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! Well Captain Kumquat, I have to tell you that this is one AWESOME salad dressing! We had it tonight on our salad with chicken. I will never eat any Korean / Chinese / Thai food again without this! Thanks for an amazing recipe 
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