1/4 cup reduced-sodium soy sauce – see kitchen note

2 1/2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1 teaspoon brown sugar, plus more if desired

Method:

1.   In a small bowl, combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds and sugar whisking until combined. Alternatively, add all ingredients to a mason jar with a tight fitting lid shaking until emulsified.

2.   Toss with your favorite salad greens and enjoy! See kitchen note.

Kitchen Note: Given soy sauce is so salty, even reduced-sodium, additional kosher salt should not be needed. For a little sweetness, or to lessen the “bite” from the vinegar, add additional brown sugar.

The best greens for an Asian salad includes a combination of napa cabbage, romaine, julienned carrots, green onions and toasted slivered almonds!