Korean Style Vinaigrette Recipes
KOREAN STYLE SALAD DRESSING
Soy sauce, sesame oil and rice vinegar make the most wonderful salad dressing with a distinctly Asian flair. Use on any crunchy oriental salad (lettuce, red cabbage, shredded carrots, bean sprouts, radishes, etc.), or any salad period. Particularly tasty on cooked asparagus and spinach too. It's important to use a mild vinegar (such as rice). From an article cut out of the food section of the NY Times.
Provided by Kumquat the Cats fr
Categories Salad Dressings
Time 5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine dressing ingredients and whisk together well, or put in jar with lid and shake well. Store unused portion in refrigerator.
Nutrition Facts : Calories 78.2, Fat 6.8, SaturatedFat 1, Sodium 1005.8, Carbohydrate 2.8, Fiber 0.2, Sugar 1.9, Protein 1.9
KOREAN STYLE SALAD DRESSING
Yummy! Delicious over spinach salad.
Provided by rgerow
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 6
Steps:
- Whisk soy sauce, sugar, water, rice vinegar, sesame oil, and red chile pepper together in a bowl.
Nutrition Facts : Calories 40.9 calories, Carbohydrate 2.5 g, Fat 3.4 g, Protein 0.3 g, SaturatedFat 0.5 g, Sodium 177.2 mg, Sugar 2.2 g
KOREAN STYLE VINAIGRETTE
This is a Korean inspired vinaigrette but should not be confused with something that they actually serve in South Korea (it may be but I have no idea). All I know is that it's delicious on greens.
Provided by tejas
Categories Salad Dressings
Time 10m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 7
Steps:
- Whisk all ingredients together and serve over desired greens.
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- Blanch spinach and mung bean sprouts together in the boiling water for 5 seconds, rinse them with cold water, squeeze the water out. Set aside.
- Cook noodles according to the package direction, about 6-7 minutes. Rinse with cold water and drain well. Cut the noodles if you wish. Set aside.
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