CONDIMENTS, SAUCES & SPICES forum: Chinese Salad Dressing
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| I swear to you now, this is my favorite dressing on the planet! A neat trick is if you like creamy dressings, then just add some home made mayonnaise to it, whip it in at the end of the process below, before it leaves the food processor. Take note, I like very spicy food, so you may want to adjust the ginger, garlic and soy to your own taste. I really hope you like this as much as I do Another trick? MUST use fresh ginger, no cheating with the powdered stuff. just not the same flavor. I thoroughly rinse out salad dressing bottles, and always have some of this in door of refrigerator! It's excellent over fried chicken nugget type salad, still a bit warm, laying on a bed of romaine and tomatoes, garlic, chopped water chestnuts...  Chinese Salad Dressing  Ingredients: Place the below in a food processor: 3/4 cup rice or white vinegar 1/3 cup honey (or sugar, but more authentic taste with honey) 1/2 to 1 cup soy sauce (do this to taste) 1 tbsp sesame seeds 2 cloves garlic (start with one and taste) 1 to 2 tbsp minced fresh ginger (start with 2 or 3 tsp & taste) 1/4 tsp Chinese 5 spice (or Allspice, ground) 2/3 cup peanut oil (or canola oil) 1/4 cup sesame seed oil Puree all ingredients for 1 to 2 minutes, or until you see a nice foam forming on top when you stop the food processor. Taste and adjust for you. After well blended, you can add about 3 tbsp. mayonnaise to the batch and puree again for a creamier dressing. I hope you like! Store in a pre-cleaned, dry glass salad dressing bottle. The soy will keep everything perfect. It does not go bad. Refrigerate. Shake well before using.  *NOTES: I use this as a base flavor for many things, in very small amounts. This is great added to cold chicken salad, Romaine with madarin orange and bok choy with crisp egg noodles, and cold noodle salad. I'll post up recipes for mine later. The soy changes the taste right away, so don''t just 'pour it in,', taste and adjust.  |
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