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This Asian-style dressing can also be used as a marinade for grilled shrimp, chicken, or pork, or as a tangy sauce for cold rice or soba noodles tossed with carrots, bean sprouts, and toasted peanuts.

Source: Everyday Food, March/April 2003
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9
  • ctofine
    28 DEC, 2007
    This is one of the best vinaigrettes I've ever come across--I usually double the recipe and use the leftover for marinade. I've made this one countless times since we first saw it on air.
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