Ginger-sesame dressing
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 193, total fat 22 G., saturated fats 1 G., proteins 0 G., carbohydrates 0 G., fiber 0 G., cholesterol 0 mg, sodium 69 mg, sugar 0 G.
Calories 193, total fat 22 G., saturated fats 1 G., proteins 0 G., carbohydrates 0 G., fiber 0 G., cholesterol 0 mg, sodium 69 mg, sugar 0 G.
Combine pickled ginger with dark sesame oil in this slightly thick, tart vinaigrette that's perfect for green salads, Asian-style fried rice, roasted vegetables, noodles, or grain side dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 tbsp. rice vinegar
- 2 tsp chopped pickled ginger
- 1 tsp. dark sesame oil
- 3/4 cup vegetable oil
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Cooking the dish according to the recipe:
- In a small bowl, combine the vinegar, ginger, sesame oil, and a generous pinch of salt. Gradually whisk in the vegetable oil, starting with a few drops, then gradually add the rest until you have a smooth, slightly thick dressing. Add a couple of pinches of black pepper.
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