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Asian Salad Dressing

December 14th, 2016 by Audrey Weidman

Sometimes you just crave the taste of an Asian salad.  I love the ginger-soy-sesame flavor combination and serve it over many different types of salads.

Serve this Asian Salad Dressing  over a salad of field greens, chicken tenderloins, avocado, and mandarin oranges.  Or try this with avocado, hearts of palm, artichoke,  and tuna.  Or even on a kale salad with carrots and toasted almond slivers!  The possibilities are left to your creative imagination!

INGREDIENTS:

  • 3 tablespoons low sodium soy sauce, or tamari to be gluten free
  • 1 tablespoon ginger, fresh grated
  • 3 tablespoons rice wine vinegar
  • 1teaspoon garlic, fresh minced
  • 1 tablespoon honey
  • 2 tablespoons sesame oil
  • 1cup grapeseed oil (or light olive oil )
  • 1 tablespoon sesame seeds, lightly toasted
  • 1 tablespoon scallion chopped (green onions)

DIRECTIONS

  • Mix first 5 ingredients in a bowl or food processor.
  • If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
  • If using a food processor, leave it running while you drizzle in the oil.
  • When dressing is well combined, add sesame seeds and scallions.
  • Serve immediately or refrigerate and use within a week.

Recipe based on Food.com

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