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Toasted sesame oil and honey, combined with a few other ingredients to create an Asian salad dressing that’s perfect for salads, slaws, and dipping sauces!
The other day, Kim and I were craving some take-out. Usually, we go with Chinese food; but on this occasion, neither of us wanted to wait for delivery.
Fortunately, we keep our kitchen stocked with things like fish oil, sesame seeds, soy sauce, Ramen noodles, and slaw mix to make egg roll bowls, Ramen Noodle Salad, and crunchy Asian salads.
Since we had a package of shredded coleslaw mix in the fridge, it was the perfect opportunity to satisfy our cravings and get some extra veggies into our tummies. Kim decided to try her hand at making an Asian themed dressing for the slaw.
It was delicious! Today’s Asian salad dressing recipe is the one Kim used on the coleslaw mix.
The vinaigrette is savory with hints of toasted sesame and ginger. I feel like it would also make a great dipping sauce for egg rolls or a marinade for chicken.
Now that you know how it came about, why don’t we get started?
Salad Dressing Instructions:
Simple sauces and vinaigrettes are a great place to start learning how to cook. Recipes like this are pretty simple and leave some room for error.
Meaning, you can mess up a little and the final product will still be tasty. Furthermore, it doesn’t get much easier than, “combine everything and serve.”
Using a small mixing bowl or medium measuring cup, combine the soy sauce, rice vinegar, olive oil, honey, sesame oil and ground ginger.
I recommend using a whisk or a fork to blend everything together. That’s it, you’re Asian salad dressing recipe is done.
You can either serve it right away, or store it in a sealed container until you’re ready to use it. Kim and I hope you enjoy the dressing and wish you a wonderful day 🙂
Okay, so this is just a general tip for making salad dressings at home. I’ve found, the easiest way to mix a vinaigrette is to place all the ingredients into a sealed container (like a mason jar or small plastic bowl) and shake vigorously.
It seems this method is easier on my wrists than using a whisk. In fact, we used this method on our for poppy seed dressing.
Once a homemade salad dressing has been stored, some of the ingredients will settle or sink to the bottom. It’s always a good idea to, “shake well before using.” Just to mix everything together again.
If you would like the dressing to be a bit sweeter, consider adding a tablespoon or so of brown sugar. For example, say you want to turn this recipe into a modified teriyaki dripping sauce.
One way would be to add two (2) tablespoons of brown sugar to the mix. Then simmer the dressing over low-heat for about five (5) minutes to melt the sugar. Stir it while it heats and serve the sauce when it’s done.
If you like our Asian salad dressing recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
Asian Salad Dressing Recipe
4.9 from 11 votes
Print Pin
Author: Kimberly
Prep Time: 5 minutesminutes
Total Time: 5 minutesminutes
Servings: 8Servings
Ingredients
¼cupsoy sauce
¼cuprice vinegar
¼cupolive oil
2tablespoonshoney
2teaspoonssesame oil
⅛teaspoonground ginger
Instructions
Place all ingredients into a large measuring cup or small bowl. Whisk to combine and serve immediately, or store dressing in a sealed container until ready to use.
The calories listed are an approximation based on the ingredients and a serving size of two (2) tablespoons of salad dressing. Actual calories will vary. The Asian dressing can be stored in your fridge in a sealed container for up to five (5) days. 1
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