Asian Salad Dressing
Whip up this mouthwatering Asian Salad Dressing in under 5 minutes and keep it stored for up to 2 weeks! It's a sweet and tangy dressing perfect salads or marinades!
Servings: 6 servings
Calories: 99kcal
Ingredients
- 1 tbsp soy sauce I used Bragg liquid aminos
- 2 tbsp maple syrup or honey
- 2 tbsp rice vinegar or lemon/lime juice
- 2 tbsp olive oil
- 1 tbsp toasted sesame oil
- 2 tbsp sesame seeds
- 1 garlic clove grated
- 1 tsp ginger grated
Instructions
- 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 chopped salad, marinate chicken in it for 30 minutes - 24 hours, or learn how to make cauliflower rice and combine with veggies and protein of choice for a low carb stir fry.
Notes
- Store: Refrigerate in a glass airtight container for up to 14 days. Shake or stir before serving.
- Ginger and garlic substitutes: If you don't have fresh ginger or garlic, it's OK to use garlic powder and dried ginger to taste. Start with 1 tsp each.
- Light soy sauce: Use double the amount of light soy sauce if you don't have regular soy sauce.
- 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.
- Acid options: Use any light coloured vinegar like rice, white, white wine or apple cider.
Nutrition
Serving: 2tbsp | Calories: 99kcal | Carbohydrates: 6g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 169mg | Fiber: 1g | Sugar: 4g