Go Asian!

My family members appreciate when I do a twist on the salad dressing.  I first learned this recipe when I worked at two of Lisa Hemenway’s Santa Rosa restaurants while I was attending Sonoma State.  It’ll instantly add an Asian flare to any vegetables or salad.

  • 2 parts unseasoned rice vinegar
  • 4 parts oil (you can use part sesame and part canola)
  • 1 part soy sauce (or to taste)
  • honey
  • toasted sesame seeds
  • 1/4 tsp. grated ginger root
  • a little salt and pepper

Whisk all the ingredients together and drizzle over your favorite vegetables – hot or cold.  I like it on thinly sliced cucumbers and green cabbage.  For a more complete meal at lunchtime, I often add some steamed rice.

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