RCP: Asian Vinaigrette for Karen

This is very simple and delicious:

Asian Vinaigrette

4 large cloves of garlic, chopped
1 large shallot, chopped
1/3 cup fresh gingeroot, chopped
1/4 cup rice vinegar
1 Tbs. soy sauce
1 Tbs. lemon juice
1 tps. palm sugar (brown sugar okay)
1/2 tps. salt
1/2 tps. red pepper flakes
1/4 tps. black pepper
1/4 tps. Chinese five-spice powder
1 cup of oil (I use peanut oil with just a little sesame oil blended in)

Place all ingredients except the oil in a blender and puree until smooth. While the motor is running, slowly pour the oil through the opening in the lid into the mix until well blended. Pour into a covered container -- it will stay good for a couple of weeks in the frig.

Thanks Randy, this will be on my dinner menu tomorrow night.

Great salad dressing. I even used it on an Asian cabbage salad I made. Yummy. I'm making Asian turkey burgers tonight and will dress the cabbage that goes on top of the burger with the dressing.

I'm pleased you like it as much as we do.