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Recipe

Asian Vinaigrette

Yield: Yields 1-1/4 cups.

This dressing will last for several weeks, covered, in the refrigerator, so you may want to double the amounts, and use the extra on grilled shrimp, seared steak, or warm salads.

Ingredients

  • 3 Tbs. minced fresh ginger
  • 1-1/2 tsp. minced garlic
  • 1/4 cup chopped fresh cilantro
  • 3 Tbs. dry sherry
  • 1/4 cup rice vinegar
  • 1/3 cup fish sauce (also called nuoc mam)
  • 2 Tbs. fresh lime juice
  • 1 Tbs. honey
  • A few dashes hot sauce or chile sauce (optional)
  • Kosher salt to taste
  • 1 Tbs. toasted sesame oil
  • 1/4 cup peanut oil

Nutritional Information

      Calories (kcal) : 40
      Fat Calories (kcal): 30
      Fat (g): 3.5
      Saturated Fat (g): 0.5
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 0
      Sodium (mg): 400
      Carbohydrates (g): 1
      Fiber (g): 0
      Protein (g): 0

Preparation

  • Combine all the ingredients, except for the sesame oil and peanut oil, in a bowl. Whisk in each oil one at a time. Taste and add a bit more salt if you like.

Reviews

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Reviews

  • eselque | 04/09/2012

    Absolutely delicious as written!

  • Kitsy | 06/07/2009

    This vinaigrette was excellent for green beans served cool to room temperature. I wasn't able to get fish sauce at my local grocery so I substituted soy sauce which worked quite nicely. I added more of each oil because it seemed a bit too thin. Toasted sesame seeds were great tossed in as well.

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