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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%
detailed view... how is this calculated?

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Korean Style Salad Dressing

Recipe #131649 | 5 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

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.

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From: Gerry

On Jul 6, 2008

I was a little hesitant with the amounts of soy sauce and sesame oil - but they blended so well with the rest of the ingredients. Have found some Korean recipes here on Zaar that have become family favorites ... now I have a salad dressing for salads to add the next time I make them. Made two mini individual salads - found I really love this with the cabbage combination.

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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.

2 people found this review helpful

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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.

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Read all 11 reviews