Asian Vinaigrette
This vinaigrette is good on noodles, as a dipping sauce for dim sum, or as a salad dressing. It goes together very quickly. Refrigerate and shake well before using.
INGREDIENTS | MAKES 5–6 PINTS
- 1 cup soy sauce
- 1 cup rice vinegar
- 1 cup sesame oil
- 1 cup virgin olive oil
- 4 tablespoons honey
- 4 teaspoons orange zest
- 4 teaspoons ginger
- 2 teaspoons coarsely ground black pepper
- 1 large bunch green onions, finely diced
- 4 teaspoons sesame seeds
Whisk all ingredients together in a saucepan over low heat. Cook for 10 minutes to allow the blend to reduce.
Ladle hot dressing into sterilized jars. Wipe rims. Remove air bubbles. Cap and seal. Process in a water-bath canner for 15 minutes.
History of Salad Dressing
Soy sauce is probably the oldest salad dressing; it has been used for 5,000 years in China. The Babylonians, also salad lovers, used oil and vinegar 2,000 years ago. Romans topped their salads with salt, while Egyptians followed the Babylonian example and added Asian spices.
