I hadn’t intended to give this salad it’s own post. It was merely an afterthought when searching through the kitchen for a healthy accompaniment to the Chicken Satay I made a couple days ago. Truth be told, it really stole the show. I went back for seconds on the salad course. If we’re being frank, salads are generally viewed as “something you have to eat to get to the good stuff”. This time, the salad was the star performer.
This recipe will yield about 1 cup of dressing, but when I make it again I’ll double the batch. It’s pretty low on fat, so really dousing your salad greens in it is a deliciously guilt free affair. It has a pretty sharp bite to it, but the flavors work together beautifully to mellow out the raw ginger and garlic flavors. It tastes sharp and tangy, a little nutty from the sesame oil, and has a hint of sweetness from the grated carrot. I wanted to dip everything in it….and I did.
This dressing came together really quickly, and with only minor injuries. True to form, I clumsily nicked myself with the micro-plane. If you make this with a micro-plane, keep a close watch on your knuckles.
- 1/3 cup rice wine vinegar
- 2 tablespoons soy sauce
- 2 tablespoons neutral flavored oil, such as peanut
- 1 teaspoon toasted sesame oil
- 2 tablespoon brown sugar
- 2 tablespoons fresh grated ginger (I used my micro-plane)
- 1-2 clove fresh grated garlic (again with the micro-plane)
- 1 large carrot (or 2 small) peeled and grated (you guessed it, micro-plane)
- Add prepared ingredients to a medium sized jar, and shake. Shake, shake, shake…shake your booty
- Alternatively, add prepped ingredients through the chute of a running food processor. Turning it on first helps with more even chopping
- Serve over shredded cabbage, or greens of your choosing with toppings such as sliced scallions, chopped peanuts and shredded carrot.
I had a bit of dressing left over and it made a lovely salad with some chicken satay on top. YUM