Honey soy sauce dressing (Plus: September Kosher Connection linkup!)

By | September 12, 2012

How’s that Rosh Hashanah prep going?

This time last year, I was in the middle of a cooking frenzy. I planned my menu with freezing in mind, and then I spent the two weeks before Yom Tov staying up late every night to cook.

It was kind of crazy.

This year, I started earlier but worked at a more relaxed pace. With four weeks to go, I baked challahs for Rosh Hashanah and Succos. With three weeks to go, I cooked the soups for Rosh Hashanah, the Yom Kippur break-fast, and Succos. Two weeks before D-Day, I focused on desserts (just for Rosh Hashanah).

And this week? I’m chilling.

I’ll cook for Shabbos on Thursday and Friday, and I’ll cook for Rosh Hashanah on motsei Shabbos and Sunday. We’ll probably have a chopping marathon on motsei Shabbos, too, so that the Sunday recipes go more quickly.

The only thing that really can’t be made in advance is a salad, but even then, you can make the dressing ahead of time. And I suggest this one.

This honey soy sauce dressing is a tantalizing combination of sweet and salty, and the fresh lemon juice and crushed garlic help tie the two main players together.

Plus, the ingredients are all pantry items (with the possible exception of the lemon). So even if you’re not the type to plan ridiculously far in advance, you can still have yourself a homemade salad dressing in less than five minutes.

Can’t say no to that, now can you?

One year ago: Rosh Hashanah menu plan 2011


malka on September 12, 2012 at 2:58 pm.

Impressive work Tals! This week I’m cooking mostly everything, bc I really dont want to do any cooking on Sunday!


Yiska Ben Avraham on September 12, 2012 at 5:56 pm.

Really appreciate the schedule rundown idea!! In the end, we’re going out for RH, but it’s encouraging for next time!


Couldn't Be Parve on September 12, 2012 at 7:41 pm.

It sounds like things are much more relaxed there than they are here this week! I am going to make your dressing and use it on cabbage salad, since for some reason my kids will only eat cabbage not lettuce. Thanks for the recipe!


Laura on September 12, 2012 at 9:31 pm.

You won me over. I have done a lot of prep, too, but, as you say, you can’t make salad in advance. This sounds like a nice easy dressing that my family will like. But, I have to ask: how much freezer space do you have? (because I have run out of room and will have to make my challah right before the holiday.) The freezer space thing is part of my problem in planning ahead.


Tali Simon on September 12, 2012 at 10:03 pm.

Not much! I usually keep all of my sorted grains and legumes there, but those have migrated to the fridge for the season. And between the yom tov challahs, soups, and desserts (especially that bombe, which takes way too much space), there isn’t really room for anything else.


Laura on September 14, 2012 at 2:04 am.

Hmmm, maybe I should have planned ahead for the holiday by cleaning out my freezer. I probably would have had much more room for more stuff if I had done that. I think there is still cheesecake from Shavuoth and even some cookies from Pesach still lurking there.


Chanie@BusyInBrooklyn on September 12, 2012 at 11:30 pm.

I usually use a similar recipe as a marinade, I never thought of putting it on salad, great idea!


Test My Recipes on September 13, 2012 at 2:58 am.

I make a similar dressing and it is delicious. I will have to try yours as well. I love the cobination of savory and sweet.


Ronnie Fein on September 13, 2012 at 2:32 pm.

This sounds like a good marinade too


Victoria (Itsy Bitsy Balebusta) on September 23, 2012 at 6:15 am.

I am so impressed by your preparation! I’ve never had much luck with homemade dressings, but this one looks too good not to try out! Thanks!


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