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Asian Dressing

Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.

  • Yield: Makes about 1 cup
Asian Dressing

Source: Body+Soul, May 2010


  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons soy sauce, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • Pinch red pepper flakes
  • 1/3 cup vegetable oil


  1. In a small bowl, whisk together vinegar, soy sauce, mustard, garlic, ginger, and pepper flakes. Add oil in a slow, steady stream until emulsified. Refrigerate for up to 1 week.

Reviews (3)

  • LittleRedFrog 3 Feb, 2014

    Unfortunately, I found this dressing too blend. When I see some "Asian" recipe, I expect some explosion of flavours which didn't happen here. I guess that the recommendation of adding honey is actually a good idea.
    I thought the soy sauce would be sufficient and that it was the reason for not having salt added to the dressing but it really wasn't.
    So I guess that with honey and salt, it would be much better.
    Maybe miso instead of the mustard too...

  • Stephanie Manson 10 Jul, 2013

    So simple & delicious. I recommend adding a little honey to decrease the zing of the rice vinegar. It's better after it sets in the refrigerator overnight & the flavors blend together.

  • luz1055 20 Jun, 2010

    Can you please have the nutritional value listed. I have heart disease and I am limited on the amount of sodium intake. It really helps to have this listed.

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