Asian Dressing
Yield: 1-1 ¼ Cups
3/4 Cup Canola Oil
1/4 Cup Rice Wine Vinegar
2 Tablespoons Japanese Table Seasoning
2 Teaspoons Sesame Oil
2 Whole Cloves Garlic
1/2 Teaspoon Hawaiian Alaea Salt
1/4 Teaspoon Cracked Pink Peppercorns
It took some time for us to reach the perfect balance of flavors for this dressing. But once we did, we made it one of our signatures. This can be made ahead and stored in the refrigerator for 2 up to weeks before using. Not only is it the perfect dressing for our Asian Slaw, but it also makes a deliciously different marinade for steaks or chicken.
Combine canola oil, vinegar, seasoning blend, and sesame oil in an air tight container. Add garlic cloves, salt, and pepper. Shake well to combine and place in the refrigerator to and allow stand for two hours before serving.
When ready to serve, remove garlic cloves, whisk ingredients, and taste. If needed, add a little more salt and pepper.
MorningStar Kitchen Seasonings Featured in this Recipe
Click on images below to learn more about seasonings in this recipe
Japanese Table
Seasoning
Used as a table seasoning,
Shichimi Togarashi is also
used by Japanese chefs in everything from grilled meats (especially pork), to marinades; soups to noddles; and even salads, like Asian Slaw. You're going to love our Japanese Table blend!
Hawaiian Alaea
Sea Salt
Harvested from Hawaii's
clay-lined salt ponds, this salt is
ideal for Home Chefs who want to distinguish themselves. It locks in the moisture and flavor of grilled and roasted meats; and its robust earthy and sweet flavors make it perfect for brines, rubs, marinades, and more.
Pink Peppercorns
While they have a fresh,
peppery flavor, pink
peppercorns are not pepper.
Theyare the fruit of a Brazilian tree that is part of the cashew/mango family. Their sweet, mild flavor works well in delicate sauces, as well as in seafood and poultry dishes. Crush with a mortar and pestle.
