All-Purpose Chinese Vinaigrette for Cold Vegetable Dishes

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All-Purpose Chinese Vinaigrette for Cold Vegetable Dishes
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A basic template with infinite flavor possibilities.

Reading through Chinese cold dish recipes, you’ll notice many of the same ingredients appear over and over again in their dressings: soy sauce, Zhenjiang black vinegar, sugar, sesame oil, salt, garlic, chiles. And after quite a bit of testing, I believe I’ve pared an all-purpose recipe down to a basic ratio of three parts soy sauce to three parts oil to one part vinegar and one part sugar, all by volume.

Finally, other flavorful pastes, like wasabi, shrimp paste, or sesame paste, can introduce a whole new dimension to the dressing, as in the sesame dressing in this Chinese cold noodle salad. If anything, it should probably be said that though the inspiration of this dressing is Chinese, the flavor possibilities are endless.

While I can't speak to the health claims, my testing backs up some of the culinary reasons for heating the oil. When purchased off the shelf, some refined oils like canola, vegetable, or soy indeed have off, grassy flavors that heating helps eliminate, though the effect was subtle in my testing. Because most modern oils are already heated, refined with alkaline chemicals, degummed, bleached, and deodorized, heating them at home does not dramatically alter the flavor profile.

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