We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mache or a mixture of baby greens. And the salad garnishes include thinly sliced radishes, cucumbers, bean sprouts, slivers of red bell peppers and scallions or what ever you desire.
1/3 cup rice vinegar
2-1/2 Tbsp. soy sauce
1/4 cup firmly packed light brown sugar
1/2 tsp. grated fresh ginger
2 tsp. Asian chili garlic paste
1 Tbsp. toasted sesame oil
1/2 cup vegetable oil
2 tsp. sesame seeds, toasted
Whisk vinegar, soy sauce, sugar, ginger and chili garlic paste in medium bowl until sugar dissolves. Gradually whisk in oils, whisk in sesame seeds.
Makes 1-1/2 cups.
( Can be refrigerated up to 3 weeks)