New This Month

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

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.

Cook's Notes

Refrigerate for up to 1 week.

Reviews Add a comment

  • cicaantalicsgm
    12 JUL, 2017
    Could you please put recipe name above and close to the recipe (eliminate all that space for "source" and "on sale" boxes. It will be appreciated by many. Thank you.
  • 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.