Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉
My Asian salad dressing was made for Chinese chicken salad, but it's also great for wrapping chicken lettuce, served with stickers or sprinkled with tuna there. For more salad dressings that get your meals (and budgets) off to a healthy start, grab some olive oil and click here.
Can it be a salad dressing? Something you long for? Something mostly made from pantry ingredients with some fresh flavors?
The answer is yes, and the answer is below. My Asian salad dressing could be your new favorite dressing (read the comments below and you'll see what I mean). Try it yourself for your next Monday-Friday lunch or healthy dinner, especially on my favorite Chinese chicken salad.
Ingredients of Asian salad dressing:
- Canola oil. Or any neutral oil, like grape seed oil.
- Rice vinegar. Rice vinegar and rice wine vinegar are the same: a slightly sweet light vinegar made from fermented rice.
- Hoisin sauce. Aka Chinese barbecue sauce. A popular sweet and salty Chinese ingredient, sold by the bottle. Used in stir-fries and as a glaze for meat. Most store-bought hoisin sauce is made from fermented soybeans, chili, fennel, and garlic. If you haven't seen it in the store, chances are you're not looking hard enough; it's almost always there.
- Soy sauce.
- Ginger. Fresh ginger root please! Powdered ginger doesn't even come close. If you don't want to commit to a piece of fresh ginger, don't worry. You can freeze fresh ginger and shave what you need when you need it.
- Sesame oil. Roasted sesame oil is crucial. Just a little long ago.
- Finely chopped chives or chives.
- Sesame seeds.
- Minced garlic.
- Peanut butter. Add a tablespoon for a creamier Asian salad dressing.
How to make Asian salad dressing:
This is truly a one-minute salad dressing once you get your ingredients.
- In a blender or small glass jar with a tight-fitting lid, combine all ingredients and shake or process until smooth.
Hoisin sauce substitute:
Hoisin sauce, also known as Chinese barbecue sauce, is found in the Asian food section of the supermarket, near oyster sauce and soy sauce.
Follow us on PINTEREST!
However, here is a substitute for hoisin sauce, in case you can't find it anywhere. Some homemade hoisin recipes call for doubanjiang (a hot chili paste), 5-spice powder, plum sauce, or miso (a Japanese fermented soybean paste), but if you can't find the hoisin sauce, you may not be able to find any. of those ingredients This recipe keeps it simple.
- 4 tablespoons soy sauce
- 2 tablespoons of soft peanut butter
- 1 tablespoon of honey or agave nectar
- 2 teaspoons of distilled white vinegar
- 2 teaspoons of sesame oil
- 1/4 teaspoon hot sauce
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
All you have to do is mix everything. You may be left with extra homemade hoisin, so make more salad dressing.
How to use Asian dressing as a marinade:
All you really have to do is add the dressing to the raw protein of your choice and let it think about things in the fridge for a few hours. A glass baking dish or a zippered bag is ideal for marinating.
However, for safety reasons, do not use any marinades that have come into contact with raw meat as a sauce. Discard and use a new batch of dressing if desired.
How long does Asian salad dressing last?
This Asian dressing will keep up to 4 days in your refrigerator. That gives you four glorious days of exciting food, unless you can't help it and drink it with a straw in one go.
Make gluten-free soy and ginger dressing:
Soy sauce is still gluten free, so read its labels carefully if you plan to use GF. Look for La Choy or Kikkoman gluten-free soy sauce, or make this dressing with coconut amino acids or liquid Bragg amino acids.
Asian salad dressing variations:
- Miso. Swap the hoisin for miso and a touch of honey to add some sweetness. Japanese Ginger Miso Salad Dressing: Try it in a chopped Asian salad with bok choy, Nappa cabbage, red bell peppers, chives, and tofu.
- Peanut butter. Make a creamy Asian salad dressing with peanut butter. Sprinkle over cold noodles with chives and black sesame seeds.
- Spicy dressing for Asian salads. Add chili flakes or a teaspoon of chili paste (such as Sambal Olek) to the dressing. Marinate the chicken wings before putting them in the oven.
- Honey. Increase sweetness by adding honey or maple syrup.
The Asian salad dressing and quick marinade will breathe new life into your lunch routine. Packed with ginger and sesame, it's great for noodles, cabbage salad, or any salad you can dream of. And since it serves a triple role as marinade and dipping sauce, this recipe is beneficial to everyone. Cuisine: Asian Cooking time: 5 minutes Total time: 5 minutes Servings: 6 servings Calories: 72kcal
- 2 tablespoons of canola oil
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon toasted sesame oil
- In a small jar with a tight lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined. Or combine all ingredients in a blender and process until evenly combined.
- Allow the flavors to mix in the room for at least 30 minutes. Or refrigerate for up to 4 days.
Adapted from The America’s Test Kitchen Healthy Family Cookbook. For gluten-free soy sauce alternatives, use La Choy or Kikkoman's gluten-free soy sauce. Coconut amino acids are also a great alternative.
Calories :: 72kcal
Asian DressingMarinated SaladRecipe