I call this sauce a drizzle sauce, because it can be drizzled into and over anything. When I first started making this as a dressing and a dipping sauce, it was quite unusual. That was way back in 2003. These days, Asian style dressings, broths and dipping sauces are reasonably common. This is a great recipe to play with – it makes about half a cup. Store it in the fridge and use for salads, noodles, dipping sauce, drizzle in or on soups, add a little to your bowl of miso, drip over a pile of deep fried tofu, a little over avocado on toast.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2006. You can see more of the Retro Recipes series, our vegetarian recipes from that first blog.
Salad Dressing with Soy and Sesame | Dipping Sauce with Soy and Sesame
0.5 Tblsp sesame oil
1 Tblspn sugar
1 fresh red or green chilli, chopped
0.75 Tblspn Rice Wine Vinegar
0.25 cup soy sauce – Tamari is preferred, but Shoyu or a Chinese Light Soy will work
1.5 Tblspn lime juice
The amounts in this recipe can be scaled up or down, as needed
Make the dressing by placing all dressing ingredients in a bowl and whisking to combine.
This will keep in the fridge for 7 – 10 days. It makes a great dipping sauce for tofu etc too, an excellent drizzling sauce, or the basis of a broth for noodles.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen, as part of the Retro Recipes series.