This dressing is fantastic, but it has to be made at least one day befor you want to use it. The acids in the onion will be cooked by the vinegar and soy sauce, making for a much sweeter taste.
- 1 small yellow onion
- 1 cup soy sauce
- 1 cup rice wine vinegar
- 1 tablespoon olive oil
Puree the onion in a food processor until it can’t be pureed anymore. The onion particles should be sitting in their own liquid. Add this to a bowl with the soy sauce, rice wine vinegar and olive oil. Allow to sit in the fridge overnight.
This dressing keeps for at least 3 weeks, though I couldn’t tell you more than that, because I’ve always eaten it. If you’re keeping it in the fridge, you need to pull it out about an hour before serving, otherwise, the olive oil will be chunky/hard.
