Total Time
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

  • 236.59 ml rice wine vinegar
  • 44.37 ml toasted sesame oil
  • 44.37 ml soy sauce
  • 1-2 clove garlic, green germ removed,minced
  • 118.29 ml salad oil, up to (optional)


  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

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.

PaulaG October 16, 2010

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

Dawnab April 01, 2007