Toasted sesame oil and honey, combined with a few other ingredients to create an Asian salad dressing that’s perfect for salads, slaws, and dipping sauces!
The other day, Kim and I were craving some take-out. Usually, we go with Chinese food; but on this occasion, neither of us wanted to wait for delivery.
Fortunately, we keep our kitchen stocked with things like fish oil, sesame seeds, soy sauce, Ramen noodles, and slaw mix to make egg roll bowls, Ramen Noodle Salad, and crunchy Asian salads.
Since we had a package of shredded coleslaw mix in the fridge, it was the perfect opportunity to satisfy our cravings and get some extra veggies into our tummies. Kim decided to try her hand at making an Asian themed dressing for the slaw.
It was delicious! Today’s Asian salad dressing recipe is the one Kim used on the coleslaw mix.
The vinaigrette is savory with hints of toasted sesame and ginger. I feel like it would also make a great dipping sauce for egg rolls or a marinade for chicken.
Now that you know how it came about, why don’t we get started?
Salad Dressing Instructions:
Simple sauces and vinaigrettes are a great place to start learning how to cook. Recipes like this are pretty simple and leave some room for error.
Meaning, you can mess up a little and the final product will still be tasty. Furthermore, it doesn’t get much easier than, “combine everything and serve.”
Using a small mixing bowl or medium measuring cup, combine the soy sauce, rice vinegar, olive oil, honey, sesame oil and ground ginger.
I recommend using a whisk or a fork to blend everything together. That’s it, you’re Asian salad dressing recipe is done.
You can either serve it right away, or store it in a sealed container until you’re ready to use it. Kim and I hope you enjoy the dressing and wish you a wonderful day 🙂
Okay, so this is just a general tip for making salad dressings at home. I’ve found, the easiest way to mix a vinaigrette is to place all the ingredients into a sealed container (like a mason jar or small plastic bowl) and shake vigorously.
It seems this method is easier on my wrists than using a whisk. In fact, we used this method on our for poppy seed dressing.
Once a homemade salad dressing has been stored, some of the ingredients will settle or sink to the bottom. It’s always a good idea to, “shake well before using.” Just to mix everything together again.
If you would like the dressing to be a bit sweeter, consider adding a tablespoon or so of brown sugar. For example, say you want to turn this recipe into a modified teriyaki dripping sauce.
One way would be to add two (2) tablespoons of brown sugar to the mix. Then simmer the dressing over low-heat for about five (5) minutes to melt the sugar. Stir it while it heats and serve the sauce when it’s done.
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Place all ingredients into a large measuring cup or small bowl. Whisk to combine and serve immediately, or store dressing in a sealed container until ready to use.
The calories listed are an approximation based on the ingredients and a serving size of two (2) tablespoons of salad dressing. Actual calories will vary. The Asian dressing can be stored in your fridge in a sealed container for up to five (5) days. 1
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Combine olive oil, soy sauce, rice vinegar, water, honey, garlic, and ginger in a 1-pint glass jar. Cover the jar with a tight-fitting lid; shake well.
This Asian Sesame Dressing is one of my all time most-used salad dressings, because it keeps for weeks and it's so easy to make – just soy sauce, sesame oil, olive oil, vinegar and sugar. Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads.
As a matter of fact, I frequently just drizzle a little olive oil on my salad, followed by some vinegar and salt, and then toss the greens. It's delicious. The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar.
Caesar dressing. Made up of mayonnaise, cheese, salt and oil (and all too often, anchovies), Caesar tends to be one of the least healthy options out there. Those ingredients cause it to be high in both saturated fats and sodium.
Made with soy sauce, rice vinegar, roasted sesame seeds, and grated onion, this versatile wafu dressing goes well with any salad combo you can think of. You will love how it can deliver amazing flavors in such subtlety.
The traditional dress of Japan is the kimono. Kimonos, which are generally made of silk, have large sleeves and reach from the shoulders all the way down to the heels. They are tied with a wide belt called an obi.
Dressing: Dressing typically includes ingredients like cornbread, white bread, or biscuits, mixed with vegetables, herbs, spices, and sometimes sausage or other meats. It is often moistened with broth or stock and baked in a casserole dish until it forms a crust on top.
Directions. Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth. Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.
Soy lecithin is a common emulsifier used in the salad dressing industry due to its versatility and ability to produce a creamy texture. It is often used in cream-based dressings such as Ranch, Blue Cheese, and Caesar. Xanthan gum is another popular emulsifier that can improve viscosity, suspension, and texture.
This vinegar has a much mellower flavor than red wine vinegar and lacks the sharp tang of its sister vinegar. White wine vinegar is best used with more delicate salads and any situation where you want to add a hint of vinegar, but do not want that flavor to overwhelm the dish.
Common ingredients used as emulsifiers in vinaigrettes include Dijon mustard, honey, egg yolks, tomato paste or even roasted garlic (some are better emulsifiers than others). Lastly, you'll want your vinaigrette to have a lot of flavor, so it's a good idea to add herbs, salt and pepper.
Lemon juice and white wine vinegar – They make the dressing zesty and bright. Dijon mustard – For extra tang. Garlic – It adds sharp, savory depth of flavor. Honey – Don't skip it!
Ranch Dressing. The ranch is a salad dressing or dip made with buttermilk, salt, garlic, onions, herbs (dill, parsley, chives, etc.), and spices (mustard seeds, black pepper, paprika, etc.) ...
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