Oriental Vinaigrette Dressing to go on Chinese Chicken Salad with Bok Choy

Preparation time: 0 [Resource Id: hours, Set: recipeview] 5 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 6


  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • 1t. Sesame Oil (Dark)
  • 1/8t. Cayenne Pepper
  • 1t. Ginger, freshly grated
  • 1/4 cup Macadamia Nut Oil
  • NOTE: I "import" Macadamia nut oil from Hawaii by the case

  1. In medium bowl, whisk by hand the honey, soy sauce, lime juice, sesame oil, cayenne, ginger and garlic until well blended.
  2. Whisk in the macadamia nut oil until smooth and refrigerate until needed for the rest of the salad. This vinaigrette goes with the Chinese Chicken Salad with Sesame Bok Choy & Cellophane Noodles

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