Chinese Cold “Salad” Dressing 凉拌汁
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
6
-
Calories
92 kcal
-
Course
Condiments
-
Cuisine
Chinese
Chinese Cold “Salad” Dressing 凉拌汁
Description
The recipe begins by arranging freshly minced garlic, ginger slices, white scallion parts, and chopped Thai chilies in a heatproof bowl. Sichuan peppercorns are steeped in heated vegetable oil to release their aroma, then strained and the hot infused oil is poured carefully over the aromatics, causing a sizzling effect that releases fragrance. The dressing is then seasoned with sugar, Chinese black vinegar, light soy sauce, oyster sauce, sesame oil, and five spice powder, creating a complex flavor profile combining heat, tang, umami, and subtle sweetness. The green scallion tops and cilantro are added last, usually just before serving to preserve freshness.
This cold dressing enhances salads or cold dishes by adding both heat from chilies and numbing spice from Sichuan pepper, balanced by acidity and savory notes. It suits a variety of ingredients and can be prepared ahead, adding green herbs just before use to maintain freshness.
Ingredients
- 4 cloves garlic (minced; 4 cloves = about 15g)
- 3 ginger minced; 3 thin slices = about 8g, thin slices
- 2 scallions (chopped, with the green and white parts separated)
- 3 Thai chilies (chopped)
- 3 tablespoons vegetable oil
- 1 tablespoon Sichuan peppercorn
- 1 1/2 teaspoons sugar
- 2 teaspoons Chinese black vinegar (or to taste)
- 2 1/2 tablespoons soy sauce light
- 1 teaspoon oyster sauce (or vegetarian oyster sauce)
- 1/2-1 teaspoon sesame oil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon five spice powder
- 1 tablespoon cilantro (chopped; or to taste)
Instructions
- In a large heat-proof bowl, arrange the minced garlic, minced ginger, the white parts of the chopped scallion, and chopped Thai chilies so they are adjacent to each other at the bottom of the bowl (don’t messily pile them all on top of each other).
- Now infuse the Sichuan peppercorns in oil. In a small pot, heat 3 tablespoons of vegetable oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
- After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.
- Now add in the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well.
- Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)
Notes
- Nutritional information provided pertains to the dressing alone and assumes it is divided into six servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 92 kcal
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 6g | 30% |
| Sodium | 547mg | 23% |
| Potassium | 130mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 263IU | 5% |
| Vitamin C | 34mg | 38% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
