Ingredients15 m servings 122 cals
- Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes.
- Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.
Per Serving: 122 calories; 12.2 g fat; 3 g carbohydrates; 0.2 g protein; 0 mg cholesterol; 181 mg sodium. Full nutrition
ReviewsRead all reviews 5
The recipe as written is good, but I felt that it was a bit bland. I doubled all of the ingredients, except olive oil. I used garlic powder (instead of fresh) and cayenne pepper (blended better ...
Oustanding, wouldn't change a thing. First, I love the way the dressing thickened up so nicely, as so many Asian salad dressing are too runny. There's no dominant flavor, all ingredients share...
Yum! The first time I did not strain and dressing was good but had too many particles. The 2nd time I strained the dressing and it was delicious. So good I couldn't waste any so I scraped the si...
I made the recipe as written, but used a hot sesame oil for a bit more spiciness. A great Asian dressing that has a nice body to it. I am going to try using this with hot noodles and add fresh...