Makes 1 1/4 cups (310 mL)
Rice vinegar has a delicate flavour and about half the acidity of other vinegars. The intriguing blend of flavours in this low-fat dressing in part comes from the Chinese five-spice powder, composed of cinnamon, fennel, star anise, and pepper. Allow the dressing to sit for 1 hour to develop the flavours. Agave syrup can be substituted for the rice syrup. Serve it with Calcium-Rich Greens or Sprouted Lentil Salad Plate, or use it as a marinade for Tofu: An Easy Entrée.
1/2 cup (125 mL) rice vinegar
1/2 cup (125 mL) rice syrup
2 tablespoons (30 mL) water
2 tablespoons (30 mL) unrefined sesame oil
1 clove garlic, minced
2 teaspoons (10 mL) minced ginger
1/2 teaspoon (2 mL) toasted sesame oil
1/4 teaspoon (1 mL) five-spice powder
Put the rice vinegar, rice syrup, water, unrefined sesame oil, garlic, ginger, toasted sesame oil, and five-spice powder in a blender and process for 15 seconds. Alternatively, put all ingredients in a jar, cover with a lid, and shake for 15 seconds or until the rice syrup is dissolved. (It dissolves more easily at room temperature.) Dressing will keep in the refrigerator for up to 3 weeks.
Per 2 tablespoons (30 mL): calories: 88, protein: 0.2 g, fat: 3 g, carbohydrate: 15 g (9 g from sugar), dietary fibre: 0.1 g, calcium: 6 mg, iron: 0 mg, magnesium: 0 mg, phosphorus: 1 mg, potassium: 46 mg, sodium: 30 mg, zinc: 0 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0 mg, vitamin B6: 0 mg, folate: 0 mcg, pantothenic acid: 0 mg, vitamin B12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0 mg, omega-6 fatty acids: 1 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 1%, fat 30%, carbohydrate 69%