Bowl of California Fusion Dressing
(click to enlarge)

California Fusion Dressing


California
Makes:
Effort:
Sched:
DoAhead:  		 1/2 cup
*
4 min
Yes		 A non-Korean recipe using all Korean ingredients - excellent for cucumbers, radishes, soy sprouts, and other robust ingredients. Comments

2/3
1/4
1/4
1
1/2
t
c
c
c
T
Salt
Rice Vinegar
Soy Sauce
Sesame Oil, dark  
Chili Flake (1)
 
Make   -   (4 min)
  1. Mix all Dressing items in a small jar.
  2. Shake up well before pouring into salad. Serve salads with some of the dressing, as it acts as a dip more than a dressing
NOTES:

  1. Chili Flake:

      This should be a fine Korean flake, which is (usually) only moderately hot. 3/4 teaspoon should be fine for most people, though I'd use at least a teaspoon for myself. For details see our Korean / Japanese Chilis page.

  2. Comments:

      As with any very simple dish, quality of the ingredients is paramount. My favorite rice vinegar is Kong Yen Foods Aged (unseasoned) from Taiwan. For lighter flavored salads, you can reduce the amount of soy sauce.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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