This easy salad dressing makes use of common pantry items. When we made this, we used it on a simple salad of red leaf lettuce that we had with a side of Korean barbecue. Marja Vongerichten, the author of this recipe, also recommends using it with thin-sliced crunchy vegetables such as carrots, cabbage, snow peas, and cucumber.
1/4 cup soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp fish sauce
1 tsp red pepper flakes
1 tsp sesame seeds, roasted, we used a mix of white and black sesame
2 tsp Korean honey citron marmalade or orange marmalade
Whisk all the in ingredients together in a bowl, or combine in a small container and shake.
Serve with lettuce of choice or thinly sliced vegetables.