We have had a LONG summer and it has been a very hot one. Our heatwave season normally is in February, but this year it started in January and it was still in full force in March. These hot evenings usually mean we eat salad as a side dish for supper. As we are on a new healthy eating plan, I have made a mayonnaise free Asian salad dressing. This can be kept in the fridge and you can use it to glaze fish, as well as to drench your leaves in. The new healthy eating plan is going really well. We have avoided potatoes and pasta for two months now, and I don’t often miss the potatoes. We are using all sorts of new ingredients and I will be sure to share them all with you.
Asian Salad Dressing
- 25 mls canola oil
- 1 clove garlic, crushed
- 125 mls fructose
- 125 mls soy sauce
- 125 mls rice vinegar
- 15 mls sesame oil
- Place all the ingredients into an empty jar
- Shake it all up just before you use it
To me, all of these ingredients in my Asian salad dressing would work for any dish from this region. I would consider using this as a dipping sauce for summer rolls, or to make a sauce for a light stir fry. You do not have to use fructose, which you can substitute with any sugar.