Asian Vinaigrette Salad Dressing Recipes

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ASIAN SALAD DRESSING

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 cup.

Number Of Ingredients 7



Asian Salad Dressing image

Steps:

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup olive oil
1 tablespoon sesame oil
2 tablespoons Dijon mustard
2 tablespoons minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes

ASIAN GINGER DRESSING

Terrific salad dressing for all salads - especially great for use on cabbage salads. Everyone who has had the dressing wants the recipe.

Provided by DIETER_WEBER

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 20

Number Of Ingredients 7



Asian Ginger Dressing image

Steps:

  • In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 85.7 calories, Carbohydrate 3.3 g, Fat 8.1 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 1.1 g, Sodium 361.3 mg, Sugar 2.7 g

3 cloves garlic, minced
2 tablespoons minced fresh ginger root
¾ cup olive oil
⅓ cup rice vinegar
½ cup soy sauce
3 tablespoons honey
¼ cup water

ASIAN VINAIGRETTE SALAD DRESSING

This is simple to throw together, light and tangy. I often vary the ingredients, using honey or orange juice instead of sugar, adding wasabi powder -- whatever I'm in the mood for. The joy of cooking is being creative! If you wish to substitute the oil, use a bland vegetable oil, extra virgin olive oil or "light" olive oil. Regular olive oil is too strong for this recipe.

Provided by DangerBun

Categories     Salad Dressings

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 9



Asian Vinaigrette Salad Dressing image

Steps:

  • Mix first 5 ingredients in a bowl or food processor.
  • If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
  • If using a food processor, leave it running while you drizzle in the oil.
  • When dressing is well combined, add sesame seeds and scallions.
  • Serve immediately or refrigerate and use within a week.

3 tablespoons rice wine vinegar
1 tablespoon sugar
3 tablespoons soy sauce, pref. low-sodium
1 tablespoon ginger, fresh grated
1/2 teaspoon garlic, fresh minced
2 tablespoons sesame oil
1/2 cup peanut oil or 1/2 cup grapeseed oil
1 tablespoon sesame seeds, lightly toasted
1 tablespoon scallion, chopped (green onions)

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories     Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34



Basic Vinaigrette Dressing With 8 Variations image

Steps:

  • Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
  • Let stand 10 minutes to rehydrate dried herbs and blend flavors.
  • Shake again then dress salad as desired.
  • Note -- I recommend the lemon dressing on spinach.
  • Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
  • Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
  • Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

ASIAN VINAIGRETTE

Make and share this Asian Vinaigrette recipe from Food.com.

Provided by Gardening Girl

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, 6-8 serving(s)

Number Of Ingredients 7



Asian Vinaigrette image

Steps:

  • Combine all ingredients in a container with a tight fitting lid and shake until well mixed.

2 minced garlic cloves
1 tablespoon of minced fresh ginger
2 green onions, minced
1/4 cup chicken stock
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil

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