Evenly mix it into soup for chilled Chinese noodles, add some grated garlic or apple for a Korean-style dressing. This basic Chinese-style dressing is convenient if you make a batch. I always have some stocked up.Since this dressing is slightly sweet, you can adjust the amount of sugar to taste. If you're not a fan of the sour taste, please add 1-2 tablespoons of water to make it easier to eat. Recipe by Heartful Kitchen Rei

I made the dressing I always make with rice vinegar with well-aged vinegar instead.Just mix everything together. Recipe by DUFFYchan

I add many different kinds of ingredients in a jar and make dressings. For this Chinese dressing, I tried many times and finally got this recipe. Recipe by FarmersK

This recipe calls for namul seasoning.Only add a little bit of water. The vinegary flavor will soften and become mild. Namul seasoning is also delicous used as seasoning for rice or for making rice balls, so is good to keep in stock. Recipe by Heartful Kitchen Rei

So Chinese Chicken Salad was invented in an era in our culinary timeline in which anything that had soy sauce in it was considered Asian and everything Asian was thought to be Chinese.Its now somewhat politically incorrect and obsolete title aside, the reason it's still served in restaurants all over the country today is that, well, it's yummy.To make a super easy weeknight meal, buy yourself a packet of mixed salad greens, some of those La Choy Fried Chow Mein Noodles, a rotisserie chicken, green onions and cilantro, maybe some bean sprouts if you're so inclined, come home, take 10 minutes to make the dressing, throw everything together in a big mixing bowl, toss, and enjoy a light, healthful and delicious dinner!

A great dressing for coleslaw

Thai ' Som tam' and Vietnamese 'Goi du du' are similar. In my opinion Goi du du is slightly milder. The mint makes this dish very refreshing too. Som tam has dried shrimp, but there are none in Goi du du.Palm sugar gives an authentic flavour to the sauce, but if it is not available, use sugar. If you are using fresh coriander and mint leaves, add them to the salad. If they are not available, add dried ones to the sauce. Just add a few leaves to enjoy the nice Asian flavours in this dish. This salad should be made with green papaya, but it is difficult to get. Use daikon radish and mizuna instead. Recipe by Heartful Kitchen Rei

This is a variation of my sesame sauce recipeThere are 2 main points! Only add a little bit of water. The vinegary flavor will soften and become mild.The second point is the miso! Using miso increases the richness and the flavor. Recipe by Heartful Kitchen Rei

I made this since I wanted to use up my Chinese cabbage and chikuwa.Grinding the sesame seeds will make the dish more aromatic. Of course, you can use pre-ground sesame seeds.This recipe uses a method of salting, then squeezing the Chinese cabbage and carrots without washing them first. Apparently this seals in the flavors. Recipe by emakatu.

Trying to replicate the dressing used at Japanese Steakhouses.

I wanted to use up a small amount of leftover boiled chicken that I had! It's also delicious with just raw vegetables.Thoroughly drain all the vegetables except for the tomatoes. Use the boiled chicken after it has thoroughly cooled. Recipe by Heartful Kitchen Rei

You can eat a lot of vegetables with this dressing. It's my family's favorite.The key to making a delicious salad is to squeeze the excess water out from the vegetable completely. Please mix in the dressing right before eating. Recipe by Heartful Kitchen Rei