Asian Salad Dressing

Page 35

Cuisine: Asian | Course Type: Salad Dressings

(1 review)

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Recipe Reviews

This tangy lime-juice based vinaigrette would probably be seasoned just right for a tossed green salad if made as per the recipe. However, I used it in a cabbage-daikon radish-carrot slaw and found that some of the dressing flavours, especially the ginger, were a little too muted. I added more directly to the salad to correct this and it tasted fine.

I made it with canola oil though it can be made with part buttermilk.

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