Healthy Asian Salad Dressing goes well with salads, use as a marinade for meat and fish or drizzle on noodles.
Asian Salad Dressing Recipe
This Asian salad dressing is light, flavourful and a million times healthier than store-bought. Its base is not a cup of oil making this Asian salad dressing recipe the best out there on the web. And healthy. Means you can eat more noodles.:)
It is also highly versatile depending what you have on hand. The recipe as written is a base using only pantry ingredients. Means you do not have to run to the store if you do not have fresh garlic or ginger.
I will be very honest when I say I never buy salad dressings. Regular ones have horrible ingredients. And healthy ones cost a lot. So, homemade Asian dressing it is for me.:)
- Orange juice or juice of 1 large orange.
- Soy sauce – I use liquid aminos because they are non-GMO. Their sodium content is on par with regular soy sauce. So if you use light soy sauce, you will have to double the amount or use to taste.
- Honey – Maple syrup works just as well and actually is my preference because it dissolves better. You can also use agave, brown rice syrup or any sweetener of your choice.
- Vinegar – Rice vinegar is traditional in Asian cooking. If you do not have one on hand, use any light color vinegar like apple cider, white wine or white vinegar. Just not balsamic – it has very strong taste.
- Oil – Toasted sesame oil gives this Asian salad dressing its Asian notes. It’s OK to use not toasted sesame oil or extra virgin olive oil. Just toast the sesame seeds in a skillet then. Unless you buy them toasted.
- Sesame seeds – If you do not have any, it is fine. If you have some, make them toasted. Next level.
How to Make Asian Salad Dressing
Making healthy salad dressings at home shouldn’t be complicated.
Add all ingredients to a bowl and whisk, or to a jar with a lid and shake. Make sure the lid screws on tightly and doesn’t leak. Otherwise, “good luck!” Also storage glass containers with snap on plastic lid work well.
You can also add a little bit of freshly grated garlic or ginger to the dressing. Or a tablespoon of peanut butter to make it creamy. Make it spicy with red pepper flakes. It is OK to improvise with this dressing.
Try Homemade Asian Dressing On
- Whole wheat or soba noodles with peanuts, cilantro, green onion and shredded carrots.
- Chicken, salmon, beef or pork when simply grilled with salt and pepper. See my grilled chicken breast.
- Or marinate any meat in it for as little as 1 hour. Acidity in orange juice will work wonders breaking down the tissues and softening the meat.
- Thinly slice a lot of cucumbers, pour Asian dressing on top and there is your Asian cucumber salad.
How Long It Lasts?
Like with any homemade salad dressing, I like to refrigerate it for not more than 1 week. After they do not taste as fresh. Shake before each use.
What is nice about this easy Asian salad dressing is because it doesn’t contain a lot of oil, it doesn’t solidify in the fridge.
More Healthy Salad Dressings
- Healthy ranch dressing
- Avocado cilantro dressing
- Berry salad dressing
- Orange ginger dressing
- Carrot ginger dressing
Asian Salad Dressing
Healthy Asian Salad Dressing goes well with salads, use as a marinade for meat and fish, and drizzle on noodles.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Salad Dressing
- Method: Shake
- Cuisine: Asian
- 1/2 cup fresh orange juice or 1 large orange, juiced
- 3 tbsp soy sauce (I used Bragg liquid aminos)
- 1 tbsp maple syrup or honey
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil or olive oil
- 3 tbsp sesame seeds
- In a small bowl or jar with a tight lid, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper;
- Stir well with a fork or shake to combine.
Store: Refrigerate in a glass airtight container for up to 7 days. Shake before serving.
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