Thai Salad Dressing
2019-12-01 02:36:03
Serves 8
Our current favorite dressing.
Prep Time
15 min
Total Time
15 min
Nutrition Facts
Serving Size
14g
Servings
8
Amount Per Serving
Calories 17
Calories from Fat 3
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 148mg
6%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 3g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 1/3 cup Rice Vinegar
- 1/2 teaspoons Sesame Oil (if you toast the oil it changes the flavour, I left it un toasted)
- 2 tablespoons Granulated Sugar
- 1/4 teaspoons Red Pepper Flakes
- 1/2 teaspoons Salt (I do not add this)
Instructions
- Add all ingredients to a small blender or use a 2 cup measuring cup it allows you to use a hand blender with one mixer blade attached and lets you measure the 1/3 cup vinegar right away.
- You are able to incorporate by hand but it takes longer.
Notes
- Stays good for a day or two in the fridge, blends back at room temperature
- Do not need much on the salad to get the flavour so sugar not such an issue.
- Primary use is for a cucumber and green onion salad but the cucumbers lately are too soft so tried it on just plain lettuce with tomatoes, red onions, peppers.
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