This does not use as much oil as a standard vinaigrette, so is much lighter. Excellent on cucumbers or a “slaw” of savoy or nappa cabbage with grated carrots. For sesame oil, I favor Kadoya brand for its pure clean flavor and aroma. If you can find it, try the Black Sesame seed oil for a deeper flavor. Using a blender for this dressing makes it a snap, although shaking it up in a quart jar with a tight fitting lid is good too.
INGREDIENTS:
1 cup rice vinegar 1 cup water 5 tablespoons sugar 1 teaspoon soy sauce 1 teaspoon sesame oil, or to taste 2-4 cups neutral flavored oil (anything but olive oil as that would overwhelm the flavors.) 1 inch of peeled ginger, grated and squeezed for juiceMETHOD:
Mix sugar with water and vinegar, stirring until the sugar goes into suspension (disappears).
Add in the ginger juice and soy sauce and mix in.
With the blender running, remove the small top from the lid of the blender and slowly drizzle in the sesame oil and 2 cups of oil until mixed. Turn off the machine and taste. If you wish, add more oil with the machine running. (If you are using a jar or whisking into a bowl, just taste as you go.) When you have the consistency/flavor you like, the dressing is ready to use.
Store in the refrigerator and shake before use. It will always separate quickly.
Keeps several weeks in refrigerator.
Chef’s Notes:
This dressing will always separate due to the lower oil content. Use this on cabbage salads, green salads, as a sauce for cold cooked shrimp, on grilled fish such as swordfish or mahi-mahi, or with cold shredded chicken. It is also good on cold cooked noodles such as somen or soba. The ginger is optional, and may be less desirable with lighter flavored items.
Yield: Around 3-4 cups
Source: Chef Andrew E Cohen
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