Minami Salad Dressing Recipes
KOREAN GOCHUJANG VINAIGRETTE RECIPE
This amazing lightly spicy dressing for salads works well on soba salads, cold shrimp, and chicken dishes.
Provided by Naomi Imatome-Yun
Categories Sauce
Time 5m
Number Of Ingredients 8
Steps:
- Enjoy.
Nutrition Facts : Calories 153 kcal, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, Sodium 1181 mg, Sugar 11 g, Fat 10 g, ServingSize 1/2 cup (3 servings), UnsaturatedFat 0 g
MINAMI SALAD DRESSING
This is the dressing served at the Minami Japanese Restaurant in downtown Los Angeles, CA. It's dresses a simple green dinner salad.
Provided by lynnski LA
Categories Salad Dressings
Time 5m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Place ingredients in a bowl.
- whisk together until smooth and syrupy.
Nutrition Facts : Calories 538, Fat 57.6, SaturatedFat 7.7, Cholesterol 62.9, Sodium 1115.5, Carbohydrate 5.8, Fiber 2.9, Sugar 0.9, Protein 3.3
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- In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
- Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
- Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
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