JAPANESE-STYLE SESAME GINGER DRESSING
2 1/2 tablespoons soy sauce, preferably low sodium
2 tablespoons sesame tahini
1/2 tablespoon rice vinegar
3/4 teaspoon sesame oil
1/4 teaspoon ground ginger
2 tablespoons water
2 1/2 tablespoons peanut or vegetable oil
1-2 tablespoons granular Splenda or equivalent liquid Splenda, to taste
Whisk everything well in a small bowl. Store in the refrigerator and stir well before serving.
Makes 1/2 cup dressing
Do not freeze
With granular Splenda:
Per Tablespoon: 68 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 136 Calories; 13g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
With liquid Splenda:
Per Tablespoon: 67 Calories; 7g Fat; 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 2 Tablespoons: 133 Calories; 13g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
This is my friend Nancy's tweaked version of a recipe from one of Karen Barnaby's cookbooks. Adjust the sweetener to taste, but Nancy I both prefer the full amount. This is a smaller batch of dressing than in Karen's cookbook, but you could easily double it.
Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.