All-Purpose Asian Dressing
All-Purpose Asian Dressing
| Prep Time |
| 5minute |
|
|
Ingredients
All-Purpose Asian Dressing: Vinegar Infusion
- 1/4cup vinegar,rice wine, apple cider or pear
- 3cloves garlicpeeled and grated on a microplane, or minced
- 2teaspoon ginger,peeled and grated on a microplane, or minced
- 1tablespoon miso, white
- 4teaspoon soy sauce | tamari | liquid aminos | shoyudepending on what is available
- 1/2-1teaspoon salt, Himalayan Pinkbased on additions
- 1/2teaspoon white pepper,freshly ground
All-Purpose Asian Dressing: The Oil
- 2tablespoon Avocado or Olive Oil,please don’t use Canola, Vegetable, Grapeseed, Rice Bran oils ever.
- 4teaspoon sesame oil,preferably toasted
- 2teaspoon sesame seedstoasted, white and black
Instructions
All-Purpose Asian Dressing: Vinegar Infusion Directions:
- 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.
All-Purpose Asian Dressing: Hand Shake
- 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.
Recipe Notes
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.