Soy sauce is a condiment in which is used sparingly due to its sodium content and is not recommended to someone on a low sodium diet. However, soy sauce does have more antioxidants than the content found in Red Wine, so is not completely sinful to snack on. Living up to the saying, “A little bit goes a long way,” soy sauce is popular in stir fry, with sushi or sashimi, in many marinades, glazes, and salad dressings. Soy sauce is accentuated by many flavors such as Rice wine, blood orange, fish sauce, Mirin, and other Oriental and Asian flavors.
Made out of soy beans, wheat, water, and salt produces many different varieties depending on the origins of the Soy Sauce. Typically fermented for six months, soy sauce is a product which should be appreciated world wide and engage our taste buds regularly. Originally invented by Buddhist monks in China, now is available in stores all over and easily aquired.
Using soy sauce as a base ingredient for a salad dressing sounds a little unflattering and unappealing. However, when used in the correct recipes or with certain greens and ingredients soy sauce based vinaigrettes are delicious and surprisingly tasteful.
Soy Vinaigrette is a great dressing to toss Chinese Cabbage with the addition of shredded carrot, julienne vegetables such as zucchini and yellow squash, sprouts, enoki mushrooms, and toasted almond slivers. Also, adding proteins such as shrimp, sliced chicken, and sliced beef make a nice and satisfying meal on a summer day. Rice noodles, or glass noodles plump this menu idea up for a fun twist on the typical green salad.
Also, lightly poached scallops and shrimp, tossed with mandarin oranges make a great salad to serve tossed with Orange Soy Vinaigrette...as does a light asparagus salad with crunchy noodles and waterchestnuts.
Orange Soy Vinaigrette
- 3 tablespoons Soy Sauce
- 2 Fresh Oranges
- 3 tablespoons Brown Sugar
- 4 tablespoons Rice Wine Vinegar
- 1/2 teaspoon Sesame Oil
- 1 tablespoon Scallions
- 1/2 teaspoon garlic
- 1/2 teaspoon dijon mustard
- salt
- white pepper
- Vegetable Oil or Blood Orange flavored Oil
- First, peel and squeeze fresh oranges. Be sure to remove all seeds.
- Next, slice scallions on a thin bias and finely mince garlic cloves. Combine orange juice, scallions, and garlic in a medium bowl. Whisk together.
- Add soy sauce, Rice Wine Vinegar, Sesame oil, and dijon mustard to same bowl. Whisk until all well combined.
- Slowly pour oil into bowl, emulsifying vinaigrette. Add enough oil to bring to desired consistancy. Thin out with a splash of Rice Wine Vinegar.
- Finally, season with salt and white pepper.
lisa buzzeo - Working Chef and food enthusiast, I always search for new ways to explore the Culinary world. My motto is "try everything once", you never ...
