A sparkling New Year calls for a new, absolute favorite salad dressing. I have mine and, once you've tasted it, I'm sure it will be yours too.
A favorite food blogger I followed first shared this recipe on her site and declared it her best loved, and most versatile dressing of all. Her enthusiasm surprised me as the ingredients sounded pretty standard but, after tasting it and tweaking it to my palate, I appreciated its huge serving potential.
You will too...see 'Cook's Notes' for serving ideas!
1/4 cup soya sauce (Kikkoman is best)
2 tablespoons sesame oil
1/4 cup plain white vinegar (or red wine/rice wine vinegar)
1/4 cup olive oil
1 1/2 tablespoons sugar (I like dark brown)
2 teaspoons sesame seeds (optional)
1: Whisk ingredients together with a fork till sugar is dissolved or place ingredients in a jar and shake.
2: Add extra salt or sugar to taste and store in the refrigerator for up to 3 weeks.
Cook's Notes: The fact this doesn't contain either garlic or grated ginger makes it quicker to make and safer to store. You could always add these ingredients though as they make everything taste even better. Dressing is amazingly delicious served with ready-made shredded cabbage and carrot coleslaw packs, green salad, noodle salad, thinly sliced cucumber and red onion, sushi salad, or drizzled over cooked salmon. It also makes a delicious Chinese Chicken Salad on greens with shredded, cooked chicken. You really can't go wrong and it's so tasty you'll find yourself eating it with a spoon.