Recipe by USA WEEKEND columnist Pam Anderson
"This is a great Asian-style dressing for a pasta salad. You can prepare this dressing in advance, but toss with the salad no more than 15 minutes before serving."
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chopped fresh garlic
rice wine vinegar
hot red pepper flakes
I made this recipe in an effort to duplicate a salad I had at my favorite Thai restaurant and it was even better than what I was trying to accomplish. I used it on lettuce salad and had everyone asking for the recipe. Thanks!
Pretty good. But VERY salty. Next time I will use either low sodium soy sauce or rice vinegar. Otherwise, a keeper.
Super quick and easy - makes a great salad dressing (minus the hot pepper flakes).
Yummy! I made mine alittle different though. 4 tea. sesame oil, 2 T. minced ginger, 2 T minced garlic, 1/2 tea. red chilli pepper, 2T soy sauce, 2 T. sugar, 1/4 tea. salt. So good on udon noodles, and green beans.
Taking into consideration the other reviews of this dressing being too salty, I reduced the soy sauce to 2T (instead of the original 6T) and use 1/2T of powdered ginger instead of fresh. I keep the other measurements the same. Not salty and with a bit of tang, this soy-sesame dressing is now a staple in our kitchen - great on meats, salads, veggies and noodles.
Way TOO SALTY! Very strong flavor.
This was the perfect dressing for the Asian Pasta Salad recipe also from Allrecipes! I think it would be too intense for most tossed salads, but was just right for this.
I've used nothing but this dressing for a year-I put it on salads, vegetables, and even meats. I make a double batch and make sure I always have some in the refrig. I kind of make it a little different each time, now using balsamic vinegar instead of rice wine.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 102
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