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Asian Vinaigrette Salad Dressing

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“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.”
READY IN:
10mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

  • 44.37 ml rice wine vinegar
  • 14.79 ml sugar
  • 44.37 ml soy sauce, pref. low-sodium
  • 14.79 ml ginger, fresh grated
  • 2.46 ml garlic, fresh minced
  • 29.58 ml sesame oil
  • 118.29 ml peanut oil or 118.29 ml grapeseed oil
  • 14.79 ml sesame seeds, lightly toasted
  • 14.79 ml scallion, chopped (green onions)

Directions

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

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