Asian Vinaigrette

Yields 1-1/4 cups.

by Ris Lacoste
from Fine Cooking
Issue 50
Last Edit Date: 7/6/2011 10:10:09 AM

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.

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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

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.

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

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by eselque, 4/9/2012Absolutely delicious as written!

by Kitsy, 6/7/2009This 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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