ASIAN SALAD DRESSING
Make your own Asian salad dressing instead of relying on dressings from the store.
Provided by Kimberley Eggleston
Categories Condiment
Time 10m
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Pour the vegetable broth, rice vinegar, soy sauce, sesame oil, sugar, garlic, ginger, chili paste, and the juice of 1 lime in a blender, or use an immersion blender.
- Blend the ingredients on high for about 10 seconds, or until the mixture is smooth and free of clumps.
- Transfer the dressing to a clean jar or bottle and add the chopped cilantro to the dressing mixture, stirring the mixture lightly to incorporate. Serve with your favorite salad.
Nutrition Facts : Calories 5 kcal, Carbohydrate 0 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 60 mg, Sugar 0 g, Fat 0 g, ServingSize 1 1/2 Cups (24 servings), UnsaturatedFat 0 g
FAT FREE ASIAN SALAD DRESSING
A tangy dressing that you only need to use a tiny bit of because it's richly flavored. It's fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn't need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!
Provided by SaraFish
Categories Salad Dressings
Time 5m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- There are 2 options for preparing this dressing.
- You can either whir ingredients in blender, which makes it a little frothy- which I like.
- Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
- Either way, it's fabulous!
- You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.
ASIAN SALAD DRESSING
This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
Nutrition Facts : Calories 95 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 670mg sodium, Carbohydrate 3g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
LOW FAT ASIAN SALAD
Make and share this Low Fat Asian Salad recipe from Food.com.
Provided by Ninna
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Toast almonds until browned, leave to one side.
- Toast sesame seeds, they brown very quickly.
- In a small container combine dressing, soy sauce and sugar, shake until sugar has dissolved.
- Place shredded cabbage, sliced celery and shallots in a large serving bowl.
- When ready to serve toss the noodles, sesame seeds, almonds and dressing with cabbage at the last minute as the noodles soften quickly.
- Sprinkle with the chopped red and green capsicum for colour.
Nutrition Facts : Calories 193.4, Fat 12.9, SaturatedFat 1.5, Sodium 310.6, Carbohydrate 18.5, Fiber 1.4, Sugar 11.9, Protein 2.8
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