Light Asian Salad Dressing Recipes
ASIAN SESAME DRESSING
A fantastic standby dressing to have on hand because it keeps for 3 weeks! Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. It's also a terrific dressing to make steamed vegetables so much tastier. Finish with a sprinkle of fresh sesame seeds and sliced greens onions!
Provided by Nagi | RecipeTin Eats
Categories Salad
Time 3m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 17 g, Calories 52 kcal, Carbohydrate 1.4 g, Protein 0.2 g, Fat 5.8 g, SaturatedFat 0.8 g, Sodium 226 mg, Sugar 1.1 g
LIGHT ASIAN SALAD DRESSING
This recipe comes from Pampered Chef, it's printed on the side of the salad dressing mixer they sell. it works well with my weight watchers!
Provided by TXS3003
Categories Salad Dressings
Time 5m
Yield 2 tablespoons, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together and keep for no more than 2 weeks. I do not keep it in the frig, it thickens the oil if you use olive oil.
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.
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