Naturally Radiant

ra·di·ant adj \ˈrā-dē-ənt\ – vividly bright and shining

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Asian Vinagrette Salad Dressing – To Die For!

Garlic and Ginger

This is my family’s new favorite salad dressing.

A while back, I came across a recipe for Asian cole slaw that looked kind of interesting, so I tried out the dressing. First time, a definite no-go – way too bland. So, I tried tweaking it a bit for my next attempts.

Ladies and gentlemen… We have a winner! This one is so good that my husband has taken to licking the salad bowl afterward (not in public, or anything – always in the privacy of our kitchen).

Asian To-Die-For Salad Dressing recipe (makes about two cups)

- 3 cloves raw garlic (or more – depends on how much you love raw garlic – I used about 5 small cloves)
- 2 tbsp raw ginger
- 3/8 cup olive oil
- 1 tbsp sesame oil
- 1/4 cup soy sauce (or Braggs)
- 1/2 cup cider vinegar
- 1 tsp agave (or some other sweetener, to taste)

Finely chop the garlic and ginger, combine with remaining ingredients.  I then blend it all together with a handheld blender (I LOVE my Bamix!!!).  If you don’t have one, an upright blender would be fine.  If you don’t have one of those either, make sure you chop the garlic and ginger really finely, and maybe let the dressing sit for a day before using it, so that the flavors get well combined.

Today I used it on a salad with: chopped red pepper, chopped tomato, fresh mixed sprouts and chopped romaine lettuce.  A few days ago, I used it on shredded cabbage, shredded carrot, chopped yellow pepper, chopped cucumber, fresh mixed sprouts, chopped radish, and chopped snap peas.  When the dressing is this good, you can use it on almost anything! (Maybe even popcorn – hmm, I may try that this weekend…)

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Asian Vinagrette Salad Dressing - To Die For!, 10.0 out of 10 based on 3 ratings

2 Comments

  1. Lori says:

    3/8 cup?? what is that equivalent to? Who uses that measurement?


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