Strawberry Vinaigrette

Course: Dressing

Cuisine: Asian / American, Japanese

Prep Time: 5

Total Time: 15

Servings: people

Calories: 88kcal

Author: Kris Longwell

This is an amazing dressing, deep with Asian-inspired flavors...strawberry, rice wine, mirin, mustard..and more. Just amazing...and not one note overpowers the other. And it comes together in minutes!

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Equipment

Blender or food processor

Ingredients

3 strawberries fresh, washed and stems removed, halved
¾ cup rice vinegar
2 teaspoon mirin
2 teaspoon sugar
½ teaspoon mustard powder
1 teaspoon Kosher salt
¼ cup sesame oil
¼ cup extra-virgin olive oil

Instructions

In a blender or food processor, add the strawberries, rice vinegar, mirin, sugar, mustard powder, and salt.
Puree on high until smooth...about 30 seconds to 1 minute.
With the blender still running, slowly add the oil in a steady stream until well blended.
Transfer to a jar with a tight-fitting lid. Serve at once or refrigerate for up to 2 days.

Video

Notes

Rice vinegar and mirin can be found in the Asian section of most well-stocked supermarkets. Substitutes: White wine vinegar for the rice vinegar and dry sherry or sweet marsala for the mirin. NOTE: Mirin has very low alcohol content, whereas sherry and marsala will have higher levels.

Frozen strawberries can be used if fresh are not available.

The vinaigrette can be kept in the refrigerator for up to 1 week, but is at its freshest when served immediately, or within 2 days.

We recommend that if not serving immediately, let the dressing come to room temperature before serving.

Nutrition