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Maple Teriyaki Dressing
Some recipes have a bit of history attached to them and this one is no exception. Ironically, although Michigan has some of the finest Maple Syrup in the country, the idea for this recipe and its final composition, was inspired by a salad I ate at the California Grill in Orlando, Florida. It pairs exceptionally well with (as you could well imagine) Asian inspired salads and cold dishes including Shrimp, Chicken and Pork. It also keeps for many weeks in your refrigerator.
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- 2 cups Teriyaki Sauce (Soy Vey Brand Preferred)
- 1 Tbsp. Arrowroot Powder
- 1⁄2 cup Water
- 1⁄4 cup Sesame Oil
- 1⁄2 cup Pure Maple Syrup
- 2 Tbsp. Sweet Sherry
- 1 Tbsp. Chili Oil
- 2 Tbsp. Rice Wine Vinegar
- 2 Tbsp. Garlic, Fresh, minced
- 2 1⁄4 cup Green Onion, finely chopped
- 1⁄4 cup Red Bell Pepper, minced
- 1 Tbsp. Jalapeno Pepper (with seeds), minced
- 1⁄4 cup Cilantro, Fresh, minced
- 1 Tbsp. Black Sesame Seeds
- Heat teriyaki sauce in a medium sauce pan until simmering.
- Mix together arrowroot and water to make a slurry paste and add to the simmering teriyaki sauce while stirring.
- Bring to a gentle simmer, and cook one minute.
- Remove from heat and allow the cooked teriyaki sauce to cool.
- Add all remaining ingredients and whisk mix together thoroughly.
Nino Salvaggio http://www.ninosalvaggio.com/