Sesame-Soy Dressing

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From: EatingWell Magazine Spring 2003

Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for fish.

Ingredients 11 servings

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Original recipe yields 11 servings
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  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons strong brewed green tea, or black tea
  • 2 tablespoons rice vinegar, (see Note)
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil

Preparation

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  • Ready In

  1. Whisk all ingredients in a small bowl.
  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (extremely dark). Clear rice vinegar works best in this recipe. Substitute cider vinegar in a pinch.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 24 calories; 3 g fat(0 g sat); 0 g fiber; 0 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 0 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 145 mg sodium; 8 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1/2 fat

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