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Beijing-Style Black Vinaigrette
1-1/4 cups Chinese aged black vinegar
3/4 cup water
1/2 cup soy sauce
1/2 cup chopped fresh coriander (cilantro)
4 green onions, chopped
2 Tbsp. chopped cane sugar
1 red chile, chopped
1 piece gingerroot (1 inch), sliced
3 cloves garlic, smashed
1/2 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
1 small Chinese donut
3 small English cucumbers
1 roasted red pepper, cut into 1/2-inch-thick slices
4 green onions, sliced
1/2 cup Kraft Asian Sesame Dressing
1 tsp. sesame seed, toasted
4 sprigs fresh coriander (cilantro)
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How do I make it ?
Heat oven to 400ºF.
Beijing-Style Black Vinaigrette:
Combine ingredients. Let stand 10 min. or until cane sugar is dissolved, stirring occasionally. Strain liquid; set aside. Discard strained solids.
Cut donut into 1/4-inch-thick slices; place in single layer on baking sheet. Bake 5 min. or until lightly browned, turning after 3 min.
Smash cucumbers with side of knife; cut into 1/2-inch-thick slices. Place in medium bowl. Add peppers, onions and Beijing-Style Black Vinaigrette; toss to coat.
Drizzle with sesame dressing. Sprinkle with donut slices, sesame seed and coriander. Serve immediately.
Kraft Kitchen Tips!
Smashing the cucumber with the back of a knife is a technique that is done in order to let the flavour of the vinaigrette and other ingredients penetrate the flesh of the cucumber.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 800 mg
Carbohydrate 8 g
Fibre 1 g
Sugars 6 g
Protein 1 g
Makes 18 servings, 1/2 cup (125 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.