I love the tangy (and majorly forbidden) dressing they serve at a favorite sushi restaurant, so I decided to create my own. Every bit as lip-smackingly delicious as its salty cousin, this recipe will have you craving salads like never before.
Yields 2/3 cup (enough for a large 4-person salad).
SODIUM CONTENT: scant trace per serving
3 T. sesame oil
2 T. peanut oil
4 T. rice wine vinegar
1 T. minced fresh ginger (about 1-inch piece, peeled)
1 t. sugar
1 t. very-low-sodium or sodium-free beef bouillon granules
1 t. freshly ground black pepper
1/4 t. dried garlic powder
Measure all of the ingredients into a small (microwave safe) mixing bowl and whisk well to combine. Place in the microwave for 30 seconds, remove and whisk well again. Pour over salad and toss well to coat. Serve immediately.