Thursday, January 19, 2012

Maple Sesame dressing

Couple of people at my work keep salad dressings in the office refrigerator. I am always curious about the ingredients on any processed, packaged foods since it is good to know what is alright to buy when pressed for time. This time, the bottle of salad dressing I picked to check the ingredients was a fat free raspberry dressing. It had so much sugar and ingredients that I could hardly pronounce, I was wondering what is the use of eating something like that and calling it healthy. Plus I don't understand how one can salad with the same dressing every day. Here is one more addition to the few salad dressings I have posted on the blog.
One year back - Vegan Mango Cake
Two years back - Butternut squash Pasta, Eggless Blueberry Coffee cake, Chewy Granola Bars
Adapted from - The book by Costco
Sesame Oil - 4 TBSP
Rice Vinegar - 4 TBSP
Maple Syrup - 6 TBSP
Salt - 1 tsp or per taste
Hot sauce - 1 TBSP or per taste
Ground cumin - 1/2 tsp
Fresh cilantro - 1 TBSP chopped fine
Ginger - 1/2" inch grated and juice extracted

Grate ginger. Sprinkle tiny bit of salt on it. Let it sit for a minute or two. Take the grated ginger in your hands and squeeze the juice out of it. You should get about 1 tsp of juice roughly. Place it in a jar that you will be storing the dressing in. Add the remaining ingredients to the jar and cover and shake well. Use as needed. Refrigerator and use within a week.
You could add about 2 TBSP toasted sesame seeds to the dressing.
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