Asian Ginger-Coriander Vinaigrette

Name: Asian Ginger-Coriander Vinaigrette
Yield: Makes about 250 to 300 ml/8 to 10 fl oz
Cuisine: American
Ingredients: 50 ml/2 fl oz rice wine vinegar or white wine vinegar; Tabasco sauce or other hot sauce to taste, or ½ to 1 fresh hot chilli, chopped; 2 spring onions, thinly sliced; 2 teaspoons sugar; 50 ml/2 fl oz soy sauce; 50 ml/2 fl oz sesame oil; 1½ tablespoons chopped fresh ginger root; 50 g/2 oz coarsely chopped coriander leaves

Preparation info

Makes about
250 to 300 ml

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Fragrant and spicy, this zesty vinaigrette can be splashed over grilled aubergine slices or browned meatballs on a bed of wilted spinach. Good, too, with crisp fried cubes of tofu, or to dress any sort of Asian-flavoured salad.

Ingredients

1½ tablespoons chopped fresh ginger root
50 g/2 oz coarsely chopped coriander l

Americas
United States
Garnish
California
Spicy
Vegan

Method

Purée the ginger root in a food processor or liquidizer then add the remaining ingredients and combine well.
Taste for seasoning. If it seems sharp, thin with a small amount of a bland vegetable oil or with cool brewed tea.