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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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.
You can thicken Asian salad dressing by adding an egg yolk. Egg yolks are the preferred route to thicken salad dressings because of their consistency and ability to emulsify well with the other ingredients.
The French have decided that the perfect ratio for a vinaigrette is 3 parts oil to 1 part vinegar. For my personal taste, that's a little too oily — but it's totally up to you.
Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until all ingredients are well-pureed, about 30 seconds.
And at the top of that list? 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.
How to Make Oriental Salad Dressing. In a medium bowl, combine sugar and rice vinegar and mix until sugar is completely dissolved. Add the mayonnaise, both sesame oils, and the mustard. Stir until well blended.
Cornstarch! In his book How to Cook Everything Vegetarian, Mark Bittman recommends mixing 1-2 tablespoons of cornstarch with the same amount of water, and tossing this into the stir fry just when it's almost done. It thickens in seconds, picking up the flavors of everything already in the dish and coating evenly.
Balsamic vinegar: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches. Red wine vinegar: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).
An emulsifier/surfactant coats the oil molecules and makes it easier for them to mix with the watery stuff. Mustard is a common emulsifier for home made salad dressings. Mayonnaise is also an emulsifier, as are egg yolks, and honey. Commercial dressings often use xanthan gum, lecithin, or dairy extracts.
Using this basic formula, there are almost endless variations. For instance, you could use one tablespoon of cider vinegar and three tablespoons of olive oil. Or you could make a big batch of dressing and use 1/4 cup of vinegar mixed with 3/4 cups olive oil.
The ranch is hands down America's most beloved salad dressings. It is made from a number of ingredients such as buttermilk, mayonnaise, mustard, garlic, onion, chives, salt, and pepper. A creamier and richer version often features sour cream or yogurt for enhanced taste.
Cream-based salad dressings use dairy or eggs as their base. For some people, these foods are not always preferable to limit cholesterol intake. Dressings like Thousand Island and ranch are cream-based and may be high in cholesterol.
Ingredients: Water, sugar, naturally brewed soy sauce (soy bean, water, salt, wheat flour*) sesame oil, vinegar, vegetable gum 415. *This product is gluten free. Contains wheat - In the manufacture of Chang's Soy based sauces, gluten is first completely removed from the wheat flour by fermentation.
Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.
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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