Fat Free Asian Salad Dressing

"A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!"
 
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photo by januarybride photo by januarybride
photo by januarybride
photo by Chef floWer photo by Chef floWer
Ready In:
5mins
Ingredients:
7
Yields:
1/2 cup
Serves:
4
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ingredients

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directions

  • There are 2 options for preparing this dressing.
  • You can either whir ingredients in blender, which makes it a little frothy- which I like.
  • Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
  • Either way, it's fabulous!
  • You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.

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Reviews

  1. This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.
     
  2. Just what I was looking for! I only gave it 4 stars because I didn't follow the recipe exactly. I changed the sugar. I used 2 Stivia packets in place of the 1 Tablespoon of sugar. And I probably used 1 to 2 teaspoons of Sesame Oil.<br/><br/>The ginger is fantastic in this. <br/><br/>I would only caution that there is a lot of sodium in this dressing. I used light soy sauce and it was yummy.
     
  3. I made this the other day and we've used it twice now. . .once on a lettuce salad with red pepper and sunflower seeds and then again today in a slaw of cabbage, bok choy, carrot, red pepper and green onions (with a piece of seared tuna on top). I liked it better in the slaw as a compliment to the tuna, but we didn't care for it just on the lettuce. It was very salt and the soy really overtook the flavor. I think perhaps I will add some honey to the leftovers to see if that helps. I do enjoy the fresh ginger in here. Thanks for posting!
     
  4. The soy sauce overwhelmed all other flavors for me. I didn't care for this on salad, but I think it will make a good meat marinade.
     
  5. I used a bit more water and a bit less soy and this came out very well. I pureed (to the extent that it worked) the garlic and ginger so that it could be more mixed throughout. The first night we had this (the day I made it), I found the raw garlic to be a little bit over-evident (it lingered as an aftertaste), but on subsequent nights, it was much more mellow and it is really a very nice dressing. I had been buying a fat-free asian sesame dressing at the store, full of unpronouncable ingredients, and I will now use this recipe instead. Thank you.
     
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RECIPE SUBMITTED BY

I'm a stay home mom of two little boys. My husband is a meat and potatoes kinda guy, my little fellas will eat anything, and I'm a vegetarian. One of my favorite things to do is sit and read a cookbook from cover to cover! My favorite cookbooks are ones with pictures of all the dishes.
 
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