If it is not already a family tradition, this is a simple dish to try out with Indian cookery. At Keswick Hall, I learned it from my sous-chef Robbie J.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 2 tablespoons white sugar
- 2 tablespoons apple cider vinegar
- ½ cup extra-virgin olive oil
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 clove garlic, smashed
- ½ teaspoon red pepper flakes
Instructions
- Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
- Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.
Reviews
I love this dressing but add 1/2 as much oil, great on romaine, cucumber, green onion, red pepper & spicy maple syrup glazed pecans
Just boring needs something more.
Yum! The first time I did not strain and dressing was good but had too many particles. The 2nd time I strained the dressing and it was delicious. So good I couldn’t waste any so I scraped the sides of the food processor with romaine to soak up the leftovers. Great dressing! Thanks for sharing.
I made the recipe as written, but used a hot sesame oil for a bit more spiciness. A great Asian dressing that has a nice body to it. I am going to try using this with hot noodles and add fresh veggies. I bet it would also be delicious in a cold salad.
mmmmm….I also added just a few teeny tiny bits of crystallized ginger. It is very comparable to Kraft Toasted Asian Sesame Dressing- The Kraft is just a tad sweeter than this. I think I will just make this from now on. I used all Olive Oil- I didn’t have any Sesame Oil. Delicious!!
The recipe as written is good, but I felt that it was a bit bland. I doubled all of the ingredients, except olive oil. I used garlic powder (instead of fresh) and cayenne pepper (blended better than flakes). Additionally I added toasted sesame seeds. Lastly I used rice wine vinegar instead of apple cider vinegar. Tasty!!
Oustanding, wouldn’t change a thing. First, I love the way the dressing thickened up so nicely, as so many Asian salad dressing are too runny. There’s no dominant flavor, all ingredients share equally in an outstanding dressing, the sweet-hot-sour elements are just about perfect. Served over grilled pineapple slices today, but I can see drizzling this over grilled chicken tenders, sliced cucumbers, mixing into cole slaw, using as a dip for egg rolls, etc. Thanks BarefootMama for sharing your recipe.