Comments on: Watercress salad with sesame tofu, ginger chicken, and mystery dressing

By: Auntie Lulu

Auntie Lulu — Sat, 20 Aug 2011 00:44:06 +0000

Oops! revised and added vinegar!

1/2 cup olive oil
1/4 C Japanese rice vinegar
2 T sesame oil
2 T brown sugar
1-2 teaspoon of chili-garlic sauce
1/8 C soy sauce
So simple y ono!

By: Auntie Lulu

Auntie Lulu — Sat, 20 Aug 2011 00:31:17 +0000

1/2 cup olive oil
2 T sesame oil
2 T brown sugar
1-2 teaspoon of chili-garlic sauce
1/4 C soy sauce

So simple y ono!

By: Marbella

Marbella — Tue, 06 Jul 2010 22:16:08 +0000

Beverly, if you get the gist of the dressing you can see that it basically is a sweet and sour base. You can make up your own or delete a few ingredients, such as the coconut and salsa and replacing cashew with peanut butter and eliminating the balsamic for a bit more of the rice wine vinegar. The balance you should have in your pantry as anyone who cooks should have. Bottled dressing? No, when it really is so easy to make your own and apply it to this marvelous dish.

By: Beverly

Beverly — Sun, 13 Jun 2010 13:37:55 +0000

This recipe looks great. I’d love to try it, but there were way too many ingredients for the salad dressing plus certain things I just don’t keep on hand. Plus the fact that the creator wasn’t exactly sure what else went into the recipe. I think I’ll just buy a bottled asian dressing and see how it comes out, unless someone out there has an easier, more accurate recipe. Thanks.

By: maggie (p&c)

maggie (p&c) — Tue, 10 Mar 2009 19:10:30 +0000

This looks so tasty!

By: Lori

Lori — Sat, 28 Feb 2009 14:15:33 +0000

I like your ideas for the sauce. I will try to put some creative juice into that one! I also like the sesame tofu idea. Nicely done

By: anna

anna — Sat, 28 Feb 2009 04:43:01 +0000

That tofu looks great – nice and crunchy on the outside! I’ll have to try rolling it in sesame like that next time I make it.