Kim’s Excellent Sesame Salad Dressing

  • 1/4 cup oil (neutral or olive, your choice)
  • 2 tbl sesame oil
  • 2 tbl soy (or ponzu) sauce (or a little of both)
  • 2 tbl fish sauce
  • 1 whole lime, squeezed or 1 tsp rice vinegar (or chinese black vinegar, if you want a stronger, punchier acid)
  • a pinch of sugar
  • a pinch of salt
  • (optional) a pinch of shichimi togarashi (for a little heat) 

If making ahead, add:

  • 1 whole peeled garlic clove,
  • 1 nub of ginger
  • 1 thai chili

Let them sit in the dressing until you serve and pluck them out and chuck them, or cook with them, whatever.