When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, over a pile of deep fried tofu.
Also, feel free to browse recipes from our Retro Recipes series, vegetarian recipes from our first blog which was in existence from 1995 – 2005.
Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame
|0.5 Tblsp sesame oil||1 Tblspn sugar||1 chillies, chopped|
|0.75 Tblspn Rice Wine Vinegar||0.25 cup soy sauce – Tamari is preferred, but Shoyu or a Chinese Light Soy will work||1.5 Tblspn lime juice|
Make the dressing by placing all dressing ingredients in a bowl and whisking to combine.
This will keep in the fridge for 7 – 10 days. It makes a great dipping sauce for tofu etc too, or the basis of a broth for noodles.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, A Life (Time) of Cooking. It appears here as part of the Retro Recipes series of recipes.