Homemade Asian Salad Dressing Recipe
I swear, this dressing has magical powers! Just like with ketchup, my kids will happily gobble up their broccoli, baby spinach, and even kale when this is added! You will be amazed by how EASY it is to make this restaurant quality dressing with just a few simple pantry ingredients.
Ingredients
Extra virgin olive oil – use a good quality oil Rice vinegar – Adds a nice tang! Feel free to add more if you prefer a more tangy dressing Soy sauce – for savory umami flavor. Opt for reduced sodium Sesame oil – use toasted sesame oil for maximum flavor but regular sesame oil will work too Honey – can also use maple syrup
Step-by-Step Instructions
Serving Suggestions
This Asian vinaigrette seriously goes well with anything! We love it for cold soba noodles, Asian slaw or cabbage salad, or any leafy green salad like spinach or spring mix salad. You can also drizzle over cooked vegetables, like fresh or frozen broccoli, zucchini, cabbage, peas, green beans.
Variations
What I really love about this recipe is how adaptable it is! You can add more vinegar, soy sauce, honey, or sesame oil depending on your preference. You can also add any of these additional ingredients!
Peanut butter: for nutty flavor and a creamier dressing. Add 1-2 tablespoons. You can also use other nut butter or sunflower butter if there is an allergy Tahini: 1-2 tablespoons White miso paste – You know how much I love using this ingredient in pasta sauce and marinade for tofu. Add 1-2 teaspoons for more umami flavor! Fresh garlic and ginger – Use a microplane grater so they will infuse right into the dressing. Dijon mustard: 1-2 teaspoons lime juice: 1 tablespoons Toasted sesame seeds: 1-2 teaspoons
Storage
Keep in the refrigerator for up to 2 weeks. It will separate so be sure to give it a quick shake right before using. If you add fresh garlic or ginger, enjoy within 5-6 days. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
