This is a recipe for a very simple roasted red pepper dressing, but by adding soy sauce and sesame seeds it becomes better suited for Asian dishes. Besides salads, you could use this dressing on sliced sashimi, cooked or uncooked tofu, grilled fish or chicken. I used it on top of sliced radish along with chopped parsley, sesame seeds, and chia seeds (see photo above.) I think the result is visually appealing as well. This salad is a good one for spring, but it is also good for wintertime in anticipation of spring time.
Roasted Red Pepper Soy Dressing
1 roasted red pepper
1 garlic clove, roughly chopped
1/4 sweet onion, roughly chopped
1 table spoon soy sauce
3 table spoon rice vinegar
5 tablespoon canola oil
2 tablespoon grounded sesame seeds
In a food processor or a blender (I use a hand blender), combine all the ingredients except the grounded sesame seeds, and process until smooth. Add the grounded sesame seeds, and process just to mix in. If you like thinner consistency, simply add some water.