Asian Style Salad Dressing Recipes

ASIAN SESAME DRESSING

Steps:

• Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
• Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
• Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
• Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

ASIAN SLAW - CRUNCHY ORIENTAL CABBAGE SALAD WITH ASIAN DRESSING

Steps:

• Combine the dressing ingredients in a jar and shake well.
• Combine the salad ingredients, except the Asian Fried Shallots.
• Pour over dressing and toss to combine.
• Garnish with Asian Fried Shallots. Serve!

ASIAN VINAIGRETTE SALAD DRESSING

Steps:

• Mix first 5 ingredients in a bowl or food processor.
• If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
• If using a food processor, leave it running while you drizzle in the oil.
• When dressing is well combined, add sesame seeds and scallions.
• Serve immediately or refrigerate and use within a week.

ASIAN SALAD RECIPE

Steps:

• Combine all the sesame dressing ingredients in a small jar and shake it well.
• Add the Asian salad ingredients to a medium-sized bowl.
• Pour the dressing over the top and toss to coat.

ASIAN SALAD DRESSING

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

ASIAN GINGER DRESSING

Steps:

• In a 1 pint glass jar or larger, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator.

TRISHIE'S CHINESE-STYLE SALAD DRESSING

Steps:

• Whisk the red wine vinegar, olive oil, hoisin sauce, honey, garlic, salt, and pepper together in a bowl. Store in refrigerator. Shake well before use.

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK

Steps:

• Juice two limes into a bowl big enough for you to whisk your dressing.
• Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
• Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
• Whisk together.
• Finely chop the scallion tops and cilantro and stir into dressing.

CHINESE COLD "SALAD" DRESSING 凉拌汁

Steps:

• In a large heat-proof bowl, arrange the minced garlic, minced ginger, the white parts of the chopped scallion, and chopped Thai chilies so they are adjacent to each other at the bottom of the bowl (don't messily pile them all on top of each other).
• Now infuse the Sichuan peppercorns in oil. In a small pot, heat 3 tablespoons of vegetable oil with the Sichuan peppercorns over low heat until fragrant, taking care not to burn the peppercorns.
• After about 10 minutes, remove the peppercorns using a fine meshed strainer or slotted spoon. Heat the infused oil just until it begins to smoke. Pour it carefully over the arranged aromatics in the bowl. It will bubble and sizzle! Carefully stir to evenly distribute the heat.
• Now add in the sugar, vinegar, light soy sauce, oyster sauce, sesame oil, salt and five spice powder. Mix well.
• Finally add in the green parts of the chopped scallion and the cilantro. (If pre-making the sauce, leave these last ingredients out and add them right before serving.)

ASIAN SALAD DRESSING

Steps:

• Place everything in jar with a lid and shake until smooth and emulsified. Store in the fridge where it will keep for up to 10 days. Makes about 1 cup of dressing.