Rice Wine Vinaigrette Recipes

WHITE WINE VINAIGRETTE

Steps:

• Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

STEAMED VEGETABLES WITH RICE-WINE VINAIGRETTE

Steps:

• In a small saucepan, combine rice-wine vinegar, soy sauce, sugar, and cold water. Set over high heat, and bring to a boil. Remove pan from heat, and set rice-wine vinaigrette aside to cool.
• Using a mandoline or a sharp slicing knife, julienne the carrots. Cut the bell peppers into very thin strips. Cut the bok choy on the bias into 1/2-inch-thick strips.
• Fill a large high-sided skillet with 1/2 inch water. Set over high heat, and bring to a boil. Place three small steamer baskets in skillet.
• Arrange carrots in one, bok choy in another, and peppers in the third. Alternatively, use one large steamer; make alternating layers of carrots and bok choy, and top with peppers. Steam vegetables until bright and tender, 3 to 4 minutes. Transfer to a serving bowl.
• Drizzle the vegetables with reserved rice-wine vinaigrette, and serve.

RICE WINE VINAIGRETTE WITH HERBS

Steps:

• Combine vinegar and next 4 ingredients in a small bowl.
• Slowly whisk in oil until blended.
• Stir in cilantro and chives.
• Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.

RICE-WINE VINAIGRETTE

Steps:

• In a medium bowl, whisk together vinegar, honey, mustard, and lime juice. While whisking constantly, add oil in a slow, steady stream until combined. Season with salt and pepper. Vinaigrette may be stored in refrigerator for up to 1 week.

HOW TO MAKE VINAIGRETTE SALAD DRESSING

Steps:

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

RED WINE VINAIGRETTE

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Just before serving, shake dressing again.

STEAMED VEGETABLES WITH RICE WINE VINAIGRETTE

Steps:

• Steam or boil vegetables until tender crisp. Drain and place in a bowl. Whisk all remaining ingredients (except almonds and seeds) together in a small bowl. Pour over vegetables and stir to combine. Set aside at room temperature to marry the flavors. When ready to serve, turn vegetables onto a rimmed platter and sprinkle with nuts or seeds and finishing salt.