Li Hing Mui Vinaigrette

To learn more about this recipe, read the related story, "You Talkin' to Mui?," in Tasting Table's National edition. 

Recipe from the Tasting Table Test Kitchen

Li Hing Mui Vinaigrette
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Bye bye, balsamic vinegar. Spruce up a summery salad with a li hing mui-infused dressing.
Prep Time
5
minutes
Cook Time
0
minutes
Servings
0
servings
Total time: 5 minutes
Ingredients
  • 2 tablespoons rice vinegar
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons li hing mui powder (salty plum powder) 
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • ⅛ freshly ground black pepper
  • ¼ cup grapeseed oil
  • 1 tablespoon perilla oil or sesame oil
Directions
  1. In a small bowl, whisk together the rice vinegar, lemon juice, li hing mui, mustard, salt and pepper. Slowly whisk in the grapeseed oil and perilla oil until the vinaigrette is creamy and well emulsified. Use immediately, or refrigerate in an airtight container or glass jar for up to 1 week.
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