1/3 cup canola oil
3 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
1 scallion, minced
In a small bowl or jar, whisk all the ingredients or shake well until mixed.
The dressing can be drizzled over salads or mixed with shredded Napa cabbage and carrots to make Asian slaw. Unused dressing can be covered and stored in the refrigerator for up to 5 days.
Calories: 75 cal
Total fat: 8g
Saturated fat: 1g
Monounsaturated fat: 5g