by Tea Master DANIELA CUBELIC
This refreshing, mouth-watering vinaigrette is an unexpectedly delightful pairing of mandarin orange with Earl Grey tea.
Use it anywhere you would normally use a standard salad dressing for a burst of exotic flavour. In addition to salads, toss it over steamed or roasted veggies.
Pour it over cooked Asian noodles, served hot or as a cold noodle salad.
Drizzle over a grain bowl, such as the LOVE MY BODY BOWL.
It also makes an amazing dipping sauce for veggies, egg rolls, dumplings or pot stickers.
To turn it into a dipping sauce, increase the amount of mandarin or orange juice to about double & reduce the vinegar to half. Then adjust to taste.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
ASIAN EARL GREY + MANDARIN SALAD DRESSING
dairy-free, gluten-free & vegan
¼ cup vegetable oil (any neutral oil will work—I enjoy it with olive, grapeseed or peanut oil)
juice of 1 fresh-squeezed mandarin orange (unbelievably easy to squeeze in a citrus press; just peel it first) or 3–4 tablespoons of orange juice
optional: dash of toasted sesame oil
- Whisk together all the ingredients (except sesame oil) or place them in a blender until emulsified to get a creamier dressing.
- For a light, citrus-forward taste, omit the sesame oil. For a more exotic Asian note, now is the time to add sesame oil. Whisk it in a few drops at a time depending on how much you enjoy it. I usually add up to a teaspoon of toasted sesame oil.
- If the dressing is not salty enough, add a bit more tamari (up to about double) until it’s hit the perfect balance for you. This dressing is very fresh & citrusy tasting, but if you like a more acidic dressing with more bite, add more vinegar or the juice of half a lemon. I tend to adjust depending on how the dressing is being used. I like more acidity in a salad & less when I’m adding this to foods that are served hot.
- Serve immediately—do not refrigerate leftovers. It’s designed to be eaten immediately.
EARL GREY TEA-INFUSED VINEGAR
makes approximately 1 cup
- Use a sterile glass jar with a tight-fitting lid (mason jars are ideal). Place loose tea & vinegar in jar. Stir gently with a stainless steel spoon about 5 rotations clockwise (but don’t overmix).
Screw lid onto jar. Let sit for 24 hours at room temperature, away from exposure to sunlight or heat, then strain using a fine mesh stainless steel strainer.
Store in fresh, sterilized glass jar. Keep in a dark, cool cupboard, avoiding exposure to light or heat.
For maximum health benefits, use within a month. After that time, the vinegar will still taste good, but the healthful properties diminish.
Do not infuse tea leaves in vinegar for longer than 24 hours, as it may alter the healthful properties of the combination. While it’s possible to heat vinegar with herbs or tea to extract flavour, I don’t recommend it because heating vinegar can cause a loss of some valuable benefits. This cold infusion method tastes delicious too!
Vinegar infused with tea & herbs is an ancient elixir for well-being. It can be used as a key ingredient in delicious dressings, dips, marinades & vinaigrettes; diluted in water & consumed as a digestive; or used as an ingredient in mocktails & cocktails. Follow this link to TEA-INFUSED VINEGARS for recipes & more info.
EARL GREY TEA-INFUSED TAMARI & SOY SAUCE
dairy-free & vegan (it will be wheat-free & gluten-free, if you make this recipe with tamari, or you can purchase a “wheat-free” brand of soy sauce as well)
makes 1 cup
1. Place tamari and dry loose tea leaves in a small saucepan on stovetop. Heat on low, watching it closely as it can overheat. After 10 minutes, turn the heat off, but let the tea continue to infuse in the tamari for an additional 10 minutes. Strain the tea leaves out and store in a sealed container in the fridge. I recommend using it up within a week for best flavour.
Follow this link to Tea-Infused Soy Sauce & Tamari for recipes & more info.