Asian Style Vinaigrette Made in Canada

When I visited Japan, I was treated to the duo delight of ubiquitous cabbage and sesame dressing at the corner stores. What a wonderful, healthy country Japan. So I wanted to enjoy this combo back home. Here’s a delicious Asian style vinaigrette recipe that I use on my salads:

  • 1 teaspoon of thinly sliced garlic
  • 2 tablespoon of toasted sesame seeds
  • 2 tablespoon of scallions or red onions or green onions
  • 2 tablespoons of thinly sliced ginger
  • 4 tablespoons of sesame oil
  • 6 tablespoons of rice wine vinegar
  • 6 tablespoons of soy sauce
  • 1 cup of olive oil

Toast the sesame seeds in a pan on the stove.

While the seeds are toasting, mix the rest of the ingredients.

That’s it!

Pro Tips:

I use an affordable Japanese kitchen knife that I bought in Tokyo. Japanese blades have a much sharper angle than European style knives. They are excellent for super thin slices of garlic and ginger.

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