Asian Dressing

We used this dressing on our Simple Supper Salad Platter . . .

Asian Dressing
3 tablespoons soy sauce
3 tablespoons rice vinegar
Pinch of dry mustard
About ¼ teaspoon granulated sugar
¼ cup vegetable (canola) oil
¼ cup sesame oil*
1 tablespoon toasted sesame seeds**

1.  Mix soy sauce, rice vinegar, mustard and sugar in a mixing bowl.
2.  Drizzle in oils slowly and whisk to combine.
3.  Mix in toasted sesame seeds.

*Sesame oil, made from sesame seeds, has a distinctive taste often associated with Asian fare. It can become rancid at room temperature, so store in the refrigerator. The oil will partially harden when cold, but simply remove from the refrigerator prior to using and it will once again to back to a liquid state.

**Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350° for 8-10 minutes or until lightly browned. Watch to avoid scorching.

Other Asian salad recipes on this blog include:
Asian-inspired Salad & Dressing

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