Asian Salad Dressing
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. —Judy Batson, Tampa, Florida
Total TimePrep: 10 min.
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup olive oil
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- 2 tablespoons minced fresh gingerroot
- 1/2 teaspoon crushed red pepper flakes
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.