This Asian vinaigrette recipe is made with seasoned rice vinegar, pure sesame oil, and grated fresh ginger. Danilo Asian ginger salad dressing has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Use this tasty dressing on raw salads, as a marinade for chicken or beef, or to season vegetables before roasting them in the oven. Place all the ingredients in a glass or stainless-steel bowl and whisk them together thoroughly, or mix the ingredients in a blender for about 10 seconds or until fully combined. Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisking immediately before serving.
Marinade: Chicken breasts, skirt steak, pork loin, or any firm fish can be marinated in the mixture. Because of the acetic acid in the vinegar, the collagen in the meats can break down fast, making your meat very mushy. A quick marinade and then off to the grill or oven is best. Also use it to marinate tempeh, tofu, or seitan. Seasoning: Pour the vinaigrette on potato wedges, small fingerling potatoes, or cubed root vegetables or squashes.
Roast in the oven until cooked and see the beautiful caramelization and flavor that will envelop your veggies. Stir-fries: Some stir-fry recipes call for a few of the ingredients already present in the vinaigrette—letting it combine, with garlic and spices, is an all-in-one secret weapon. Sauté the vegetables and meats, then add the noodles and a generous splash of the mixture. Flatbreads: If you’re into baking bread at home, try brushing a couple of tablespoons of the mixture on top of the dough before baking it. You’ll get a seasoned salty crust, and you can dress up the bread with cold cuts and greens for a tasty meal. Since oil and vinegar naturally separate, remember to shake the bottle of vinaigrette before using it.
I don’t like this at all. Join the Little Sunny Kitchen email family! This post may contain affiliate links. Simple and delicious Asian salad dressing that keeps in the fridge for weeks. Made with just 5-ingredients, it’s perfect to be used not just as a salad dressing, but also as a marinade or a dipping sauce for appetizers.
So if you’re looking for a Chinese dressing for salad, this is my go-to recipe and I’m sure that you’re going to love it as much as I do! I like using extra virgin olive oil but you can definitely use a neutral-tasting oil like canola, vegetable, or grapeseed if you prefer. I always use reduced-sodium soy sauce. If you don’t like soy or tamari, you can skip it as I did in my Ramen Noodle Salad recipe. I usually go for seasoned or unseasoned rice vinegar, but you can use white or even apple cider vinegar if that’s what you have available.
If I’m keeping it vegan, I substitute it with maple syrup but also tried this with brown sugar and it works just as well. Complete list of ingredients and amounts can be found in the recipe card below. Ingredients needed to make Asian dressing in small bowls. Always shake the dressing well before dressing a salad.