Asian Salad Dressing

From The Very Best Of Recipes for Health: 250 Recipes and More from the Popular Feature on NYTimes.com

Cookbook

Author(s): Martha Rose Shulman

Page 35

Cuisine: Asian

Course: Salad Dressings

Reviews

1 reviews, average rating 3.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

Zosia

13 years ago

★ ★ ★ ★ ★ 3/5

0 found this helpful Sign in to mark helpful

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.

Report