Asian (chilli, soy and sesame) dressing
12 serves
10 m
Ingredients
Makes 1 cup
- ⅓ cup freshly squeezed orange juice
- ¼ cup sunflower oil
- 1 teaspoon sesame oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon reduced salt soy sauce
- 2 teaspoons crushed chilli
- 2 teaspoons honey
- 1 teaspoon finely grated fresh ginger
- 1 small clove garlic, crushed
- 1 teaspoon sesame seeds, toasted
Method
Step 1
Whisk all ingredients in a medium jug until well combined.
Step 2
Cover and refrigerate until ready for use.
Tips
- Toss dressing with fresh coleslaw mix for a delicious asian-style slaw.
- Drizzle over steamed fish, grilled lean chicken or pork.
- To toast sesame seeds, stir in a small frying pan over a medium heat until light golden.
- Crushed chilli (freshly chopped chilli) is available in jars from the herb and spice aisle in supermarkets. Replace with sambal oelek, if preferred
- Dressing will keep in the fridge for up to 1 week.
