Community Pick
Asian Vinaigrette Salad Dressing
photo by gemini08
- Ready In:
- 10mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 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
- Mix first 5 ingredients in a bowl or food processor.
- If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
- If using a food processor, leave it running while you drizzle in the oil.
- When dressing is well combined, add sesame seeds and scallions.
- Serve immediately or refrigerate and use within a week.
Reviews
-
This is a great starting point for a whole lot of creativity. Myself, I added 4 whole garlic cloves, a small Jalapeño, and a small shallot while leaving out the scallions. I substituted 1/2 tsp of dried ginger for the fresh ginger. I also added chili sesame and some capsicum to give this all some heat. The flavors were awesome over one of those pre-chopped bags of mixed cabbage, carrots, and broccoli plus a whole cucumber.... As I said, this is a great baseline recipe to riff on.
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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.
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Tweaks
-
This is a great starting point for a whole lot of creativity. Myself, I added 4 whole garlic cloves, a small Jalapeño, and a small shallot while leaving out the scallions. I substituted 1/2 tsp of dried ginger for the fresh ginger. I also added chili sesame and some capsicum to give this all some heat. The flavors were awesome over one of those pre-chopped bags of mixed cabbage, carrots, and broccoli plus a whole cucumber.... As I said, this is a great baseline recipe to riff on.
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Very good recipe, its light, sweet and tangy. I used peanut oil and omitted the sesame seeds and scallions. Next time, like most fellow reviewers, I'll use honey instead of sugar and cut back on the oil (1/2 cup is a tad too much). Added to a mixed greens salad, with white onions, grape tomatoes and avocado (so yummy with the ginger/garlic twist) and served with Vietnamese Chicken Curry with Sweet Potatoes over basmati rice. Thank you for sharing this great recipe.
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RECIPE SUBMITTED BY
DangerBun is the "cooking" nickname given to me by my husband (who calls me Bunny). It's due to the numerous burns, cuts, and scalds I've "earned" in the kitchen. ;)