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    You are in: Home / Recipes / Asian Vinaigrette Salad Dressing Recipe
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    Asian Vinaigrette Salad Dressing

    Asian Vinaigrette Salad Dressing. Photo by gemini08

    1/2 Photos of Asian Vinaigrette Salad Dressing

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    DangerBun's Note:

    This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 3 tablespoons rice wine vinegar
    • 1 tablespoon sugar
    • 3 tablespoons soy sauce, pref. low-sodium
    • 1 tablespoon ginger, fresh grated
    • 1/2 teaspoon garlic, fresh minced
    • 2 tablespoons sesame oil
    • 1/2 cup peanut oil or 1/2 cup grapeseed oil
    • 1 tablespoon sesame seeds, lightly toasted
    • 1 tablespoon scallion, chopped (green onions)

    Directions:

    1. 1
      Mix first 5 ingredients in a bowl or food processor.
    2. 2
      If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
    3. 3
      If using a food processor, leave it running while you drizzle in the oil.
    4. 4
      When dressing is well combined, add sesame seeds and scallions.
    5. 5
      Serve immediately or refrigerate and use within a week.

    Ratings & Reviews:

    • on January 02, 2013

      55

      I didn't add the scallions or sesame seeds at the end, and I used 1/2t of dried ginger, but this was YUMMY! Served over a salad of field greens, chicken tenderloins, avocado, and mandarin oranges.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2013

      55

      This is delicious... Having it for lunch on a salad with avocado, hearts of palm, artichoke, tuna, etc. salad. Whew... say that five times fast. ;-) I did use dried ginger, and about a teaspoon of that, as well as half grape seed oil and half sunflower oil, since I like the flavor. Buzzed this in the magic bullet about ten seconds. It does separate a bit, so be prepared to re-mix it, but no biggie. Thanks for sharing a great dressing.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 29, 2013

      55

      Good stuff! I doubled the garlic and minced a tiny bit of onion instead of the scallions. Oh, I also used honey instead of sugar. This was awesome on a kale salad with carrots and toasted almond slivers! Thanks danger bun!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (23)

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    Nutritional Facts for Asian Vinaigrette Salad Dressing

    Serving Size: 1 (27 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 224.8
     
    Calories from Fat 209
    93%
    Total Fat 23.3 g
    35%
    Saturated Fat 3.8 g
    19%
    Cholesterol 0.0 mg
    0%
    Sodium 503.3 mg
    20%
    Total Carbohydrate 3.7 g
    1%
    Dietary Fiber 0.4 g
    1%
    Sugars 2.3 g
    9%
    Protein 1.3 g
    2%

    The following items or measurements are not included:

    rice wine vinegar

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