Saturday, January 19, 2013

Asian Salad Dressing & Marinade

Asian Dressing with Chinese Chicken Salad
For years now, when we've wanted an Asian dressing, we've just thrown some crap together.  Some have been good, some have been not-so-good, but we never wrote down what we did.  So a little while ago, I decided I was going to get myself a solid recipe that I could make that would be consistently awesome every time.  Bam!  Here it is!  I love this dressing!  We use it for all kinds of things: green leaf salads with some cucumber, shredded carrot, green onions and cashews; marinade for chicken or pork (but only marinate it for a few hours or the vinegar and lime juice will "cook" the meat and make it kind of mealy); sometimes we'll toss some veggies like broccoli, onions, bell peppers and zucchini with it and then roast them; made a Thai-style 4-bean salad with it.  Very diverse.  Very yummy.

I was in an Elvis mood the other day (because I love Elvis)... but then I remembered U.S. Bombs' "Rocks in Memphis" and had to listen to it again.  You think Lisa Marie has even heard this song?  -jen

Time:  all of like... 5 minutes, maybe, if you measure slowly
Difficulty:  Easy
Makes:  1.5 cups
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1 teaspoon fish sauce
  • 2 tablespoons hoisen
  • 2 tablespoons toasted sesame oil
  • juice and zest of 1 lime
  • 1 tablespoon honey
  • 1 tablespoon hot mustard (or any mustard)
  • dash of sriracha (or more, if you want it spicy)
  • 1 teaspoon onion powder
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped ginger
  • 1 cup canola (or vegetable) oil
Combine all ingredients together in a blender and blend for a few seconds!  You can store this in your refrigerator for a few weeks at least.  It should emulsify pretty well, so there shouldn't be much separation.  Just give it a quick shake before use!

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