Good evening all. I hope you had a wonderful week-end.
I love Asian food. I don’t know if I ever mentioned. But with not eating anything from the Allium family, going out for Asian is completely out of the question. So over the last few years, we’ve had to become quite creative and have been trying to replicate many of our favorite recipes.
Tonight my mom asked if we could make dumplings and pot stickers for dinner, of course we said yes! There is very little that beats a 5 course dinner filled with a variety of pot stickers and dumplings, straight out of the steamer or the pan. We had Swiss chard and shiitake mushroom, spicy tofu and veggies and Indian style sweet potato. It was lovely. But we had to open it with an appetizer of some sort (the meal being made of appetizers as it was) we chose salad and I had to share my little vinaigrette with you!
- 3 TBSP olive oil
- 3 TBSP avocado oil (substitute with any light tasting oil like grape seed or sunflower)
- 2 TBSP fresh lime juice
- 1 TBSP rice vinegar
- 1 tsp to 1 TBSP fresh grated ginger (I love a LOT of ginger, but you decide)
- 1 tsp honey
- salt and pepper to taste
I just dropped everything in a small Mason jar and gave it a good shake. I always try and let my vinaigrettes sit for a few hours for the flavors to develop. So lovely and delicious. Fresh, light… perfect! We served it on iceberg lettuce, fresh bean sprouts, grated carrots and cucumbers, roasted cashew nuts, black sesame seeds and fresh curly parsley. But I’m sure you can come up with a variety of combinations. I keep thinking some sort of Asian pear and fresh pea salad next time. Mmmmm…
Have a good night everyone.