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.