Asian Salad Dressing

This is another terrific salad dressing you won’t find in most recipe books. Try it with glass noodles (aka mung bean noodles, harusame, vermicelli noodles, bean thread noodles, or cellophane noodles).

These noodles can be cooked a couple of different ways, but for now, we’re thinking salads: Fill a saucepan with unsalted water. Bring it to a boil. Add noodles. Lower heat and simmer 3 to 4 min. until noodles appear clear. Drain and immediately soak noodles in cold water. When they’re chilled through, toss them with just enough Asian Dressing so they won’t stick together. 

What’s in your fridge? Green onions …? Angle-slice them Thinly. Perhaps some radishes or carrots? Do the same. You don’t need much. Toss in some frozen peas, if you like.  Don’t cook them; they’ll thaw. Got any leftover meat? Slice it thinly; add it, too. And there you have it.

And hey! If you don’t have noodles, this makes an excellent dressing for greens, too!

A simple salad … A versatile and delicious dressing! What more could anyone want? In this challenging time of a global pandemic, don’t answer that!

Asian Salad Dressing:

2 tbsp. (25 mL) sesame oil

2 tbsp. (25 mL) mirin

1 tbsp. plus 1 tsp. (20 mL) Gochujang paste (See Note)

2 tsp. (10 mL) rice vinegar

Add to a lidded jar, shaking until well combined.

Note: Gochujang paste is a rich, aromatic, concentrated chili paste from Korea. Add more than the recipe suggests if you like spicy food.