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Thai Beef Salad Dressing
Prep:
1 hour
|
Cook:
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Ingredients
¼ cup freshly squeezed lemon juice (about 1 lemon)
2 TBSP freshly squeezed lime juice
2 TBSP freshly squeezed orange juice
2 TBSP toasted sesame oil
1 small clove garlic, minced
1 TBSP grated fresh ginger
1 green or red chile, seeded and sliced into thin strips
1 TBSP black sesame seeds (optional)
1 TBSP date paste or 2 Medjool dates, mashed
1 tsp cayenne pepper
Salt and freshly ground pepper to taste
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60 ml freshly squeezed lemon juice (about 1 lemon)
2 TBSP (30 ml) freshly squeezed lime juice
2 TBSP (30 ml) freshly squeezed orange juice
2 TBSP (30 ml) toasted sesame oil
1 small clove garlic, minced
1 TBSP (15 ml) grated fresh ginger
1 green or red chile, seeded and sliced into thin strips
1 TBSP (15 ml) black sesame seeds (optional)
1 TBSP (15 ml) date paste or 2 Medjool dates, mashed
1 tsp (5 ml) cayenne pepper
Salt and freshly ground pepper to taste
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- In a small bowl, stir together the lemon, lime, and orange juice, sesame oil, garlic, ginger, chile, sesame seeds, date paste, cayenne, salt, pepper.
- Set aside for 1 hour to allow flavors to blend, then cover and refrigerate.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionUMass Medical School Center for Applied Nutrition
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