Fat Free Asian Salad Dressing

This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.

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Really great dressing. Used it on green salad with walnuts and cranberries and roasted chicken strips. This is a good one, SaraFish!

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I forgot to give it 5 stars!

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The soy sauce overwhelmed all other flavors for me. I didn't care for this on salad, but I think it will make a good meat marinade.

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I found this recipe while looking for new salad dressing ideas, and it makes a GREAT salad dressing. But I saw that the note mentioned tofu, and a lightbulb went off. I added about 1/4 - 1/2 cup vegetable broth and turned this into a marinade for baked tofu. AMAZING!!! This will be my go-to from now on! I did substitute 1/2 tsp jarred fresh ginger (best convenience ingredient ever!) for the minced fresh, and splenda for the sugar. Thank you SO much for sharing this!

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Loved it! Highly flavorful and a little bit really does go a long way. I found no need to drizzle any olive oil, as this dressing was perfect as is. I did however substitute Splenda for the sugar. Great recipe!

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Solid Asian flavor. It was very strong and a little went a long way, which was actually nice to have a salad that wasn't drenched in dressing. I'll make it again!

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I used a bit more water and a bit less soy and this came out very well. I pureed (to the extent that it worked) the garlic and ginger so that it could be more mixed throughout. The first night we had this (the day I made it), I found the raw garlic to be a little bit over-evident (it lingered as an aftertaste), but on subsequent nights, it was much more mellow and it is really a very nice dressing. I had been buying a fat-free asian sesame dressing at the store, full of unpronouncable ingredients, and I will now use this recipe instead. Thank you.

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I thought it was great. I had rice wine vinegar, so I used that and because it is milder, I didn't need the sugar. Win-win! Very tasty dressing...It's hard to believe it has only a trace of oil!

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Nice dressing. I added a little extra sesame oil. :)

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I used low sodium soy sauce and added a couple of tablespoons of honey to make it a bit sweeter. I drizzled the dressing over a side salad of baby spinach, shredded carrots, red pepper, and toasted almonds. Thank you for posting.

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Was just looking for a lite dressing using red wine vinegar. Taste a bit like Japanese dressing. I cut down on the soy sauce,coz I had the dark one and no sesame oil, I didn't have any. Honey would be great instead of sugar. Thanks for sharing.

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Loved this dressing, tastes very similar to one of my favorite store bought Asian dressings. Thank goodness it's much better for me!

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absolutely simple, fresh, healthy and delicious!

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Great recipe! I didn't have seseme oil so I used seseme seeds instead and added a dash of olive oil. Used it in my Biggest Loser menu for Asian Chicken wrap. It was yummy and satisfying. Will deffinately keep this on hand!

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Try adding chili peppers to this great dressing - it will be even greater! Thanks for sharing - yummo!

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The taste is good, but is not fat free, as stated in the name.... even three "drops" of sesame oil is loaded with fat- I don't mind though, the flavor of it is irresistable.

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I used this recipe because most Asian dressing recipes I found use rice vinegar and I was out! I made this as directed, only substituting splenda for the sugar. GREAT stuff! Is now our go-to recipe for Asian dressing.

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I found this to be quite salty and strong made as directed, so I diluted it with a little extra water, used more sesame oil, and doubled the sugar. Then I thickened it with a cornstarch slurry because I just prefer dressing with some body. With these changes I like it very much.

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I really enjoyed this but found myself lacking in a few ingredients so I made a few changes. No sesame oil so I added toasted sesame seeds and a little olive oil. No fresh ginger so I used 1/4 tsp of ground ginger. Didn't want sugar so I used honey. Served over an Asian Chopped Salad with porkloin. YUM!

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