Prep 5 mins
Cook 0 mins
I had some soy ginger dressing but I had forgotten that I'd used it up and my chicken garden salad really cried out for it. I whipped this up and really like it. No ginger though. Note: I made this low calorie but one may find this dressing does not stick to the salad well. If calories aren't a problem for you, replace the water with a mild oil such as canola and add water if needed after tasting.
- 2 tablespoons garlic flavored rice vinegar
- 1 tablespoon soy sauce
- 1⁄4 teaspoon sesame oil
- 1 tablespoon water
- Combine all ingredients. Pour over your salad.
- If you do not have flavored rice vinegar, I would think that plain would work. Try adding a little bit of crushed garlic to add the missing flavor.
Made this last night to go on a salad and I did use the oil option and added some minced ginger and a little sugar (for our tastes). DH loved the dressing and I liked it but felt something else needed to be added. Made for Spring PAC 2013.
Nice last minute dressing that works well with a cabbage lettuce mix. Made this dressing as written and think if I was to make again would cut the soy sauce just a little as it was too salty even though I used low sodium soy sauce. Thanks for the post.
I decided to go ahead and throw caution to the wind and use vegetable oil instead of water. I added a little fresh minced ginger for a dimension of sweet. Very similar to the base I use for many stir-fry recipes. Can't really go wrong with soy sauce! Simple but flavorful at the same time.