For our failed sushi attempt, we had planned to put cucumber in some of our rolls. When we switched to a stir fry, we just didn't see cucumber fitting into it, so we decided to make a salad of it instead. An issue came up when we didn't have a salad dressing to go with an Asian entree. Necessity is the mother of invention, and with us, it is usually a spicy invention.
We started with a 2 part soy sauce base and added one part Sriracha chili sauce and a splash of rice vinegar. We also shaved some cucumber with a peeler and added diced onion to the sauce to give it some body and flavor. It turned out super spicy and was quite good.
The best part was using this dressing on the left overs. The time in the fridge allowed the flavor of the onions and cucumber to release into the soy sauce. A container of this spicy-salty goodness is going to be a staple in our fridge.
Soy-Sriracha Dressing
1 cup soy sauce
1/4 to 1/2 cup of Sriracha Chili Sauce
Shaved cucumber
1/4 cup minced onion
Combine all ingredients, enjoy!
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