All-Purpose Asian Dressing
This recipe is for you, inspired by you, designed for you, and thought about how you can use it, all without having to remember it, because it will be here for you, when and where you need it.
This recipe is a building block recipe, as the base ingredients can be substituted and rethought, depending on how this recipe is being used. From a simple salad to a composed arrangement of vegetables, grilled tofu (or other protein), soba or udon noodles, to used as a marinade for beef, chicken, or drizzled over a rice bowl, this recipe can complement many different dishes and edible moods.
I think it’s safe that I disclose some personal information. I have a canning jar fetish. Yes, the wide-mouth, Kerr, or Ball Mason jars are sexy as fuck. It’s reusable, uses a uniform lid, comes is multiple formats, all based on measurement, per recipe, and can even be used to create a recipe. From a half pint, pint, quart, to a half gallon, the idea is that a glass (no toxins) container, is stain-free, easy to clean, store, microwave safe, dishwasher safe, and can even be used as a leftover container…
See below the recipe for some different additions, substitutions and deviations that will help create a new flavor journey. I hope you enjoy it.
How to Use It:
Here are a few ideas for an Asian Inspired Salad. Finely shaved red cabbage, Napa cabbage, grated carrot, fresh bean sprouts, blanched snap peas, julienned red | yellow | orange bell pepper, sliced cucumbers, toasted peanuts (almond slices, sesame or hemp seeds), deveined kale that is sliced thin, herbs like mint leaves, basil, Thai basil, Opal Basil, cilantro, or green onions, and/or fried wonton skins for a garnish. Toss all these ingredients together and then use either the Thai Variation, the Creamy version, or just as it is, and top with grilled steak, shrimp, chicken, tofu, or other grilled vegetables like asparagus, zucchini, red onions or peppers.
Another idea is to take cucumbers, either chopped and bruised or slices, tossing in the All-Purpose Asian Dressing, fully submerge them, and place them in the refrigerator, covered, for 24 hours. Then drain most of the dressing, and add this to mixed greens or just have as a cucumber salad. Nuts, seeds, or herbs like basil, Thai basil, mint, green onion, and/or cilantro, can be added when it’s served.
For Noodles, cook the Asian noodle of choice ( rice noodles | udon | buckwheat | mung bean. following the manufacturers’ directions, and chill them in cold water, draining well. Add the cooked noodles to a bowl, tossing with enough dressing to coat. Additional herbs like basil, Thai basil, mint, green onion, and/or cilantro, grated carrot, blanched snap peas, chopped bok choy (also blanched), to Chinese Long Beans that have been blanched or grilled.
Try this All-Purpose Asian Dressing as a dip for fresh spring rolls, egg rolls, dumplings, or pot stickers.
Use this marinade over chicken, pork, beef or lamb. Wrap the protein of choice in a ziplock, removing as much air as possible, and let infuse for 12-24 hours, before cooking the meat. Discard any remaining marinade.
- 1/4 cup vinegar, rice wine, apple cider or pear
- 3 cloves garlic peeled and grated on a microplane, or minced
- 2 teaspoon ginger, peeled and grated on a microplane, or minced
- 1 tablespoon miso, white
- 4 teaspoon soy sauce | tamari | liquid aminos | shoyu depending on what is available
- 1/2-1 teaspoon salt, Himalayan Pink based on additions
- 1/2 teaspoon white pepper, freshly ground
- 2 tablespoon Avocado or Olive Oil, please don't use Canola, Vegetable, Grapeseed, Rice Bran oils ever.
- 4 teaspoon sesame oil, preferably toasted
- 2 teaspoon sesame seeds toasted, white and black
- In a pint size mason jar, measure out the vinegar, grating the garlic and ginger straight into the jar, the miso, soy sauce, salt and white pepper. Seal with a lid and give the ingredients a good shake, until the miso is dissolved. The high acid will help infuse the vinegar with the ginger and garlic, improving the flavors. This technique adds more TEXTURE to the dressing.
- Alternatively, a quicker method is to use an immersion blender. Place the vinegar, whole garlic, ginger piece, miso, soy sauce, salt and white pepper (any chili product, fish sauce or other addition) and pulse until smooth with a immersion blender. This is faster and creates a smoother dressing.
- Add the avocado or olive oil to the jar and shake it to mix the ingredients all together. Alternatively, drizzle in the oils with the immersion blender running.
- Place the All-Purpose Asian Dressing into the refrigerator, lasting for a few weeks, as the vinegar will help pickle the ingredients that might go bad.
All-Purpose Asian Dressing Variations:
- For extra dimension, add 1-2 tablespoons of thinly sliced green onions | scallions, chives or cilantro leaves
- To create a Creaming Asian-Inspired Dressing:
- Add 1-3 teaspoons of either Peanut Butter | Almond Butter | Sesame Paste (Tahini) | Cashew Butter. Or Add 1-2 tablespoons of mayonnaise.
- Re-thinking the all-purpose and creating a Thai Dressing:
- Zest a lime with a microplane, adding to the vinegar infusion. Then juice the lime into the jar.
- Add 2 teaspoon of fish sauce, leaving out the salt, as it might be too salty. Adjust as needed
- Add a fresh chili, such as a Jalapeño for more tame heat, to a Serrano or Thai Birds Eye chili. If you use the seeds and veins, the dressing will be hotter, or remove to get more flavor.
- Mince 1/2 stalk of lemongrass (having removed the tougher outer layer)
- Optional ingredient: galangal, about 1 teaspoon, peeled and grated on a microplane
- When spice | heat is desired, add 1-2 teaspoons of Sriracha Sauce, Chili Garlic Sauce (Sambal | Oelek Chili Paste), Gochujang, finely minced Kimchi (or just the liquid | juice in the jar), to your favorite hot sauce.
