Asian Salad Dressing goes well with salads, use as a marinade for meat and fish or drizzle on noodles. It came to life because I really love this Asian salad (coming tomorrow).
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Salad Dressing
- Method: Stir
- Cuisine: Asian
- 1 tbsp soy sauce (I used Bragg liquid aminos)
- 2 tbsp maple syrup or honey
- 2 tbsp rice vinegar or lemon juice
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp sesame seeds
- 1 garlic clove, minced
- 1 tsp ginger, minced
- In small bowl, add soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic and ginger.
- Whisk with a fork or shake in a jar with tight lid.
- Try on Asian salad or marinate chicken in it for 30 minutes – 24 hours.
Store: Refrigerate in a glass airtight container for up to 7 days. Shake or stir before serving.
- If you don’t have fresh ginger or garlic, it’s OK to skip.
- Green onion is optional as well and can be added straight to the salad.
- Use double the amount of light soy sauce if you don’t have regular.
- No sesame oil? Use all olive oil.
- If your sesame oil is not toasted, toast the sesame seeds.
- If you don’t have anything toasted, it is fine as well.
- Use any light coloured vinegar like rice, white, white wine or apple cider.
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