Even better, forage your freezer for odds and ends of wild game meat; wild game tenderloins, cut into 1-inch thick medallions and seared in a hot pan coated in grapeseed oil and a few drops of sesame oil, are the perfect pairing for the Spicy Sesame Sake Dressing. Season with salt and pepper, slice against the grain, and drape them over your veggies, for an East meets Wild West salad.
For last minute weeknight meals, I like to cook big batches of brown rice and stash Ziploc bags of it in the freezer. With a luscious Asian salad dressing (and some good leftover meat and vegetables) in the fridge, and brown rice in the freezer, I am just minutes away from an Asian salad bowl meal.
For a printable version of each recipe, click on the file below it.
Spicy Sesame Sake Dressing
Use to dress a salad bowl, or make your own Dan Dan Noodles by tossing it into warm rice noodles with grilled chicken, carrots, cucumbers, bean sprouts and toasted sesame seeds.
Yields about 1 cup
- 1 cup sesame tahini paste
- 10 tablespoons water
- 1/4 cup toasted sesame oil
- 1/4 cup soy sauce
- 3 tablespoons rice wine (mirin) or sake
- 1/4 cup sugar
- 1/4 cup minced fresh ginger
- 3 tablespoons minced garlic
- 1 1/2 teaspoons hot chili paste (such as sombel olek) or Sriracha sauce to taste
- Combine all ingredients in a blender or the bowl of a food processor, and blend thoroughly. Taste, and add more sugar or chili paste to your liking.
- Serve drizzled over your salad bowl, with a small bowl of dressing on the side.
Creamy Miso Dressing
Yields about 1 cup
- 1 cup sweet white miso paste
- 1/2 cup plus 2 tablespoons water
- 6 tablespoons rice vinegar
- 2 tablespoons mirin or 1 1/2 tablespoons rice wine mixed with 1 1/2 tablespoons sugar
- 1 1/3 tablespoons low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- Place the miso paste in a blender or the bowl of a food processor. With the machine running, add the water in a slow stream to make a smooth paste. (You could also do this by hand with a whisk.)
- Add the rest of the ingredients and mix until smooth.
- Taste and adjust the sweet and salty ingredients to your liking.
Gado Gado Sauce
Yields about 2 cups
- 3/4 cup smooth peanut butter (I like the smooth texture of Jif, but you could substitute a natural brand, such as Adams; stir well before measuring)
- 1 15 ounce can light coconut milk (about 1 1/2 cups)
- 3 1/2 tablespoons low sodium soy sauce
- 3 tablespoons freshly squeezed lime juice
- 2 tablespoons firmly packed light brown sugar
- 1/2-1 teaspoon crushed red pepper flakes, to taste (start with 1/2 teaspoon and then add more if you need more heat)
- Place all the ingredients in a blender or the bowl of a food processor and mix until very smooth.
- Taste, and adjust the sweet, salty, and spicy ingredients.
- Serve drizzled on your salad bowls, or serve warm over noodles, vegetables and meat.