Dark, syrupy and the tangy taste of ginger with the crunch of sesame seeds. In todays market nearly every restaurant or food establishment buys their dressings by the gallon in a case of four. Most are very good, but choosing a bottled dressing lacks imagination and makes every salad taste the same. If you are like me and make your own dressings, here is a recipe you need to have.
Makes 16 ounces
1 1/2 cup distilled white vinegar
1 cup packed dark brown sugar
1/4 cup sweet chili sauce
1 Tablespoon black pepper
1 Tablespoon dry chili flake
1 Teaspoon fresh ginger
1 Teaspoon crushed garlic
3 Tablespoons soy sauce
2 teaspoons dry mustard
2 Tablespoons dark sesame oil
3/4 cup salad oil
1. Bring vinegar, sugar, chili sauce, dried chili, pepper to a boil in a medium sauce pan. Boil 10 minutes. Remove from heat add ginger, garlic and allow to cool to room temperature.
2. In a medium glass bowl, whisk soy sauce with dry mustard. Place a fine mesh strainer over the bowl and pour the cooled vinegar mixture through (to remove ginger, garlic and chili pepper flakes).
3. Slowly pour in oils into the bowl, whisking vigorously until combined. Chill before serving.
Note; I usually need at least 2 times this amount for a salad to serve about 30 guests. However when doubled, it didn't thicken right. If you need additional dressing for a larger function, you might have better luck making it in batches.