Oriental DressingNov 16 2010 by
While we don’t do ‘take out’ in my family we do have what we call ‘freezer night’ or as I like to call them – ‘mommy doesn’t feel like cooking nights’! I keep our freezer stocked with soups, stews and an endless supply of leftovers but my single biggest stockpile is cooked veggies and rice. Both my kids love it and it’s my husband’s favorite meal. I make a large batch of rice, sauté some veggies and toss them both together in single serving tupperware containers. While my husband prefers his rice and veggies with just a sprinkle of salt, the kids and I love ours with my oriental dressing. I always have a bottle of this on hand!
- 1/2 cup low sodium soy sauce or tamari
- 1 green onion, thinly sliced
- 2 tbsp rice wine or rice wine vinegar
- 2 tsp sesame oil
- 2 tbsp raw honey or coconut nectar
- 1 clove garlic, minced
- Place all the ingredients in a bowl and blend well.
- Store in an air tight container in the refrigerator for up to 1 week.
Makes approximately 8 servings.
Serving size 2 tablespoons.
Nutrients per serving: Calories: 35, Cal. from Fat: 10, Total Fat: 1g, Sat. Fat: 0g, Carbs: 4.5g, Fiber: 0g, Sugars: 2g, Protein: 1g, Sodium: 578mg, Chol: 0mg
This is one of my favorite dressing. Not only is it delicious on veggies and rice but it’s an amazing sauce for steamed greens beans (add a few almonds and you’re set!) and perfect for Crock Pot Chicken Chow Mein.
For a gluten free dressing make sure to use a gluten free tamari or soy sauce.