Community Cookbook
Asian Salad Dressing Peanut-free, Tree Nut-free, Egg-free, Dairy-free, Gluten-free, Fish-free, Shellfish-free
Allergy Superheroes LLC
If you like the flavors of Asian food, try out this homemade Asian Salad Dressing with your next salad! It’s a refreshing change from your more common salad dressings!
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Ingredients:
3 oz rice vinegar
1.5 oz low-sodium soy sauce
1/4 tsp ground ginger
1 garlic clove, crushed
7ish oz canola oil -
Instructions:
- Add rice vinegar and soy sauce to a dressing carafe--one that holds roughly 12 ounces.
- Add the ginger, and then press a clove of garlic directly into the carafe.
- Add the canola oil (or vegetable oil of your choice) until your carafe is full. I don't measure mine, but it'll be roughly 7 ounces.
- Put on the lid, shake together, and enjoy over salad or as a tasty sauce!
- Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 12 oz
- Cuisine: Asian (general/Pan-Asian)
- Cooking method: Not cooked
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no seeds, no meat / poultry, no alcohol, no grains
- Just right for...: Elegant evenings, Crowds/parties, Quick & easy, Light fare, 5 or fewer ingredients
- Top 8 allergens?: gluten-free, dairy-free, egg-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 15 minutes or less
- Substitution ideas: Contains soy. Soy allergy? Try coconut aminos or a homemade "soy" sauce!
Published in
Condiments & Sauces
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