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Total Time
5mins
Prep 5 mins
Cook 0 mins

A delicious, easy, asian-influenced dressing of my own creation. It is definitely vinegar-y, so if you're not a far of such sour dressings, you'll want to add the additional oil!

Ingredients Nutrition

  • 1 cup rice wine vinegar
  • 3 tablespoons toasted sesame oil
  • 3 tablespoons soy sauce
  • 1 -2 clove garlic, green germ removed,minced
  • 12 cup salad oil, up to (optional)

Directions

  1. First note: DH and I like salad dressings to have a strong vinegar-y bite.
  2. If you don't like them that sour, add up to the 1/2 cup optional salad oil for a milder dressing.
  3. Mix all ingredients in appropriate container.
  4. Blend well- I like to use an immersion blender, as the vinagrette breaks less, and the garlic is minced so fine as to be invisible!
  5. This is excellent over a salad of butter lettuce, scallions, and carrots.
Most Helpful

4 5

The serving size was reduced to 2 servings and still produced ample dressing. Made as per ingredients to include the optional oil. I did taste the dressing before the optional oil was added and it was a little tart. Even with that addition the dressing was somewhat thin. It does have a great flavor. I did use my immersion blender to blend the dressing. Thanks for the tip and for the dressing.

5 5

LOVELY! used this as part of my start of WW, a 2 point dressing with massive flavor, thanks for posting!