Recipe For Asian Salad Dressing

We have had a LONG summer and it has been a very hot one. Our heatwave season normally is in February, but this year it started in January and it was still in full force in March. These hot evenings usually mean we eat salad as a side dish for supper. As we are on a new healthy eating plan, I have made a mayonnaise free Asian salad dressing. This can be kept in the fridge and you can use it to glaze fish, as well as to drench your leaves in. The new healthy eating plan is going really well. We have avoided potatoes and pasta for two months now, and I don’t often miss the potatoes. We are using all sorts of new ingredients and I will be sure to share them all with you.

Ginger Prawns On An Apple And Tatsoi Salad Asian Salad Dressing
Ginger Prawns On An Apple And Tatsoi Salad
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Asian Salad Dressing

Ingredients

  • 25 mls canola oil
  • 1 garlic clove crushed
  • 125 mls sugar - I used fructose
  • 125 mls soy sauce
  • 125 mls rice vinegar
  • 15 mls sesame oil

Instructions

  • Place all the ingredients into an empty jar
  • Shake it all up just before you use it

Click on the links for conversions and notes.

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40 thoughts on “Recipe For Asian Salad Dressing

  1. wow! So simple and delicious! hehe.. I used to not be able to live without soy sauce until I learned how to cook a little. It really is quite essential! 😀

  2. I love Asian salad dressing, thanks for sharing the recipe, Tandy! Being European I had to look up Tatsoi – ah, yes, I know it. Always learning something from you! Have a great Wednesday!

  3. Just as I eat salad year-round, no matter the weather, I eat soup year-round as well. I’ve decided that good food (as long as you can get it) knows no season!

    Great recipe! It would be good with balsamic vinegar as well, and just a tad less sugar.

  4. I love Asian dressings as well – and not just for salads. Last night I actually made a very similar dressing and put it on fish, wrapped it in foil and baked it in the oven. It was really good.

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