I also used olive oil (on hand) and this made a great, fast, simple dressing. I used green onions instead of the red onions. I didn't use this with the suggested recipe, but instead had it on a simple cabbage salad - very tasty. I'll make this again when I need a quick Asian vinaigrette; it would probably be good as a topper for Chinese chicken salad.
This recipe goes with Sesame-Crusted Scallops with Asian Vinaigrette
Yield: 1 cup
- 1/4 cup minced red onion
- 2 garlic cloves, minced
- 2 teaspoons sugar
- 2 teaspoons grated fresh ginger
- 1/4 cup rice wine vinegar
- 1/4 cup peanut oil
- 3 tablespoons soy sauce
- 2 1/2 tablespoons dark sesame oil
- Combine all ingredients in a jar; cover tightly. Shake vigorously.
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