Chili-Sesame Vinaigrette
June 23, 2006 Dorothy W. - Veg Entertaining
About
This spicy vinaigrette would go nice on any Asian dish that you want to give a little zing. Try it with the Wild and Basmati Rice Salad. If you are following a gluten-free diet be sure to use gluten-free soy sauce. If you have severe allergies or sensitivities to any food, remember to check the ingredients labels on all packaged products.
Chili Oil. Fabio Balbi photo / Shutterstock.com
Ingredients
| Toasted sesame oil | 1/2 cup | |
| Rice vinegar | 1/2 cup | |
| Soy sauce, low sodium | 2 tsp | |
| Organic unrefined sugar | 3 tsp | |
| Salt | to taste | |
| Chili oil | a few drops | |
| Spicy prepared mustard | 5 tsp | |
| Pecans, finely chopped | 8 ea |
Directions
- Mix all ingredients except salt and pecans in a screw-top jar.
- Shake thoroughly, taste, adjust seasonings as needed.
- Add pecans and shake again.
- Refrigerate until needed. Shake before using.
Source
The Bold Vegetarian
by Bharti Kirchner
Available at:
🇺🇸 Amazon.com
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