Sriracha Salad Dressing Recipes
SRIRACHA SALAD DRESSING RECIPE
This easy Sriracha Salad Dressing will add a delicious kick to your next salad. It's simple to make and lasts for 3 weeks in the refrigerator! Plus it makes an almost instant side dish. Grab some prepared lettuce or shredded slaw mix, give your vinaigrette a shake then just drizzle it over. Simple side in seconds! The recipe is super fast! Coming together in 2 minutes, plus you can customize it to add more spice or more sweetness!
Provided by Claire | Sprinkle and Sprouts
Categories Sauce
Time 2m
Number Of Ingredients 5
Steps:
- Measure the oil into a jar or jug.
- Use the same spoon to measure out the honey (the oil will help the honey glide off the spoon)
- Add the apple cider vinegar, sriracha and soy sauce.
- Screw on the lid and give the mixture a good shake until the ingredients are combined. Alternatively use a fork to mix the ingredients until well combined.
Nutrition Facts : Calories 95 kcal, Carbohydrate 3 g, Protein 1 g, Fat 9 g, SaturatedFat 1 g, Sodium 77 mg, Sugar 3 g, ServingSize 1 serving
QUICK YOGURT SRIRACHA DRESSING
Provided by Food Network
Categories condiment
Time 5m
Yield about 1 1/4 cups
Number Of Ingredients 5
Steps:
- Whisk together the yogurt, sriracha, honey and lime zest and juice in a small bowl. Season with salt and pepper.
SRIRACHA AIOLI
Spicy, tangy and creamy all together in one. Our Sriracha Aioli will give you a burst of flavour not only in salads but also as a delicious dipping sauce.
Provided by Sammy Eng
Categories Salad Dressing
Time 5m
Number Of Ingredients 4
Steps:
- Peel and finely mince 2 cloves of garlic.
- In a small bowl, add crushed garlic, mayonnaise, Sriracha and lemon juice.
- Whisk together until well combined.
Nutrition Facts : Calories 35 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 165 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY SRIRACHA DRESSING
Provided by Nealy Fischer
Number Of Ingredients 7
Steps:
- Put all ingredients in high-speed blender.
- Let run until smooth.
- Adjust seasoning and add more water or oil to dilute if needed.
- Keeps in fridge for about one week!
SPINACH SALAD DRESSING
My ex-wife developed this recipe about 30 years ago, but it has been modified many times over the years due to changing tastes and the availability of ingredients. Decrease olive oil by half, and increase spices and hot sauce to make a great marinade for grilling meat and veggies. Prep time does not include time for designing and building your salad... just for making the dressing.
Provided by Toby Jermain
Categories Salad Dressings
Time 10m
Yield 1 cup, 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a jar, except olive oil, and shake thoroughly to mix.
- Allow to set at room temperature for 30 minutes, shaking occasionally, add olive oil, shake again, and refrigerate until needed, but at least 1 hour.
- Shake and toss with spinach salad (spinach, hard-boiled egg, sliced fresh mushrooms, real crisp bacon bits, croutons, etc.) or other greens.
- Note: Use the Sriracha hot sauce if you can find it.
- It adds a lot of flavor, not just heat!
Nutrition Facts : Calories 530.6, Fat 54.3, SaturatedFat 7.5, Sodium 1167, Carbohydrate 10.6, Fiber 0.8, Sugar 7.9, Protein 0.7
CREAMY SRIRACHA DRESSING
Make and share this Creamy Sriracha Dressing recipe from Food.com.
Provided by gailanng
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add all ingredients to a small bowl. Whisk until smooth.
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- In a small mason jar combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add sriracha sauce one teaspoon at a time until desired heat level is achieved shaking the jar well between additions.
- Store leftover vinaigrette dressing in the refrigerator for up to 14 days. Bring to room temperature and shake well before each use.
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- Use immediately for salads or as a dip, or transfer the dressing into an airtight container and keep chilled until use (for up to one week).
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From runningtothekitchen.com
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Reviews 3Category SaladsServings 1Total Time 15 mins
- Chop the anchovy, garlic, and salt together until minced. Use the side of the knife blade to mash the mixture into a paste-like consistency.
- Place in a small bowl and whisk in the egg yolk, lemon juice, and mustard. Slowly drizzle the olive oil while continuing to whisk. Add Parmesan and season with the black pepper to taste. Lastly, stir in sriracha until fully incorporated. Set aside.
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- Roll your lime on the countertop to help release the juices, then slice and squeeze into a small bowl. Measure out 3 TBSP and set aside.
- Combine citrus juice with vinegar, oil, honey, sugar, garlic, Sriracha, and salt and whisk to incorporate. Enjoy!
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