5 Minute Asian Sesame Dressing
This 5 minute Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.
- ¼ cup extra virgin olive oil
- ¼ cup seasoned rice vinegar *see note
- 1 ½ tablespoons honey (or maple syrup)
- 3 tablespoons sesame oil **see note
- 1 ½ teaspoons soy sauce (I use reduced sodium)
- pinch salt
- 1 -2 cloves garlic minced (optional)
This recipe has a 1:1 ratio of oil: vinegar as written. Adjust for the following ratio:
* I use seasoned rice vinegar; if you use unseasoned, you may need to adjust the salt and sweetener to taste
**If you use toasted sesame oil, start with 1 teaspoon and add more as needed
- 1:2- 3 tablespoons rice vinegar + 6 tablespoons of olive oil (less tangy)
- 1:3- 2 tablespoons rice vinegar + 6 tablespoons olive oil (way less tangy)
Vinaigrette may be stored in the fridge for up to 2 weeks; if you add the garlic, store for up to 1 week.
- peanut butter- make a creamy and thicker version by adding peanut butter or another nut butter. Start with 1-2 tablespoons and add water as needed if it is too thick.
- ginger- add fresh or powdered ginger for added flavor. Start with ½ teaspoon powdered and 1 teaspoon freshly grated.
- lime- add a squeeze of fresh lime juice to give this a citrussy twist
- sriracha- up the spice level with ½ to 1 teaspoon of sriracha
- vegan- use maple syrup in place of honey
- paleo- swap the soy sauce for coconut aminos
Serving: 1/8 of batch | Calories: 132kcal | Carbohydrates: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 63mg | Sugar: 6g | Iron: 0.1mg