Community Pick
Asian Vinaigrette Salad Dressing
"This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for.
The joy of cooking is being creative!
If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe."
photo by gemini08
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 3 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 3 tablespoons soy sauce, pref. low-sodium
- 1 tablespoon ginger, fresh grated
- 1⁄2 teaspoon garlic, fresh minced
- 2 tablespoons sesame oil
- 1⁄2 cup peanut oil or 1/2 cup grapeseed 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.
Questions & Replies
-
Can you tell me some substitutes for rice wine vinegar?
Reviews
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This is a great starting point for a whole lot of creativity. Myself, I added 4 whole garlic cloves, a small Jalapeño, and a small shallot while leaving out the scallions. I substituted 1/2 tsp of dried ginger for the fresh ginger. I also added chili sesame and some capsicum to give this all some heat. The flavors were awesome over one of those pre-chopped bags of mixed cabbage, carrots, and broccoli plus a whole cucumber.... As I said, this is a great baseline recipe to riff on. -
I didn't add the scallions or sesame seeds at the end, and I used 1/2t of dried ginger, but this was YUMMY! Served over a salad of field greens, chicken tenderloins, avocado, and mandarin oranges.
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Delicious. I only cut sugar in half and used chopped chives instead of scallions, too many chives in the garden. I served over a shrimp, avocado, mixed green salad. -
I would suggest decreasing the amt. of sugar in the recipe as I found it to be pretty sweet. Otherwise I followed the recipe exactly and thought the dressing was delicious - very much like Trader Joe's asian vinaigrette but even tastier. -
This is delicious... Having it for lunch on a salad with avocado, hearts of palm, artichoke, tuna, etc. salad. Whew... say that five times fast. ;-) I did use dried ginger, and about a teaspoon of that, as well as half grape seed oil and half sunflower oil, since I like the flavor. Buzzed this in the magic bullet about ten seconds. It does separate a bit, so be prepared to re-mix it, but no biggie. Thanks for sharing a great dressing.
see 26 more reviews
Tweaks
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I used honey ~ about 1 tsp more. Also, safflower oil ~ about 1/4 cup. As I did not toast the sesame seeds, I added about 1/4 tsp toasted sesame oil. I used one whole scallion. -
added cilantro stems and leaves, used toasted sesame oil and splenda rather than sugar. on a romaine salad with cukes, peppers and cabbage and grilled chicken marinated in the dressing. I'll make this again I'm very sure!!!!!! No one left any for tomorrow!!!!!! -
This is a great starting point for a whole lot of creativity. Myself, I added 4 whole garlic cloves, a small Jalapeño, and a small shallot while leaving out the scallions. I substituted 1/2 tsp of dried ginger for the fresh ginger. I also added chili sesame and some capsicum to give this all some heat. The flavors were awesome over one of those pre-chopped bags of mixed cabbage, carrots, and broccoli plus a whole cucumber.... As I said, this is a great baseline recipe to riff on.
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Delicious. I only cut sugar in half and used chopped chives instead of scallions, too many chives in the garden. I served over a shrimp, avocado, mixed green salad.
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Very good recipe, its light, sweet and tangy. I used peanut oil and omitted the sesame seeds and scallions. Next time, like most fellow reviewers, I'll use honey instead of sugar and cut back on the oil (1/2 cup is a tad too much). Added to a mixed greens salad, with white onions, grape tomatoes and avocado (so yummy with the ginger/garlic twist) and served with Vietnamese Chicken Curry with Sweet Potatoes over basmati rice. Thank you for sharing this great recipe.
see 2 more tweaks
RECIPE SUBMITTED BY
DangerBun is the "cooking" nickname given to me by my husband (who calls me Bunny). It's due to the numerous burns, cuts, and scalds I've "earned" in the kitchen. ;)
