In my new years, I loved Chinese food (especially of PF Chang variety) and ate it often. I print to think how many msgHigh fructose corn syrup and other terrible ingredients I ate then. Asian salad dress was one of the foods on that list.
When I switched to real foodI stopped eating processed versions and decided to look for healthier alternatives.
One of my favorites was a delicious Asian salad that had an amazing sauce I would eat in a small restaurant on a trip once. Of course, I had to recreate it. This Asian salad dress recipe is the result. I like to rub it for a fast side salad or a marinade for meat or fish.
This sauce is delicious destroyed in cauliflower rice or as a marinade overnight to make sesame chicken. It takes minutes to do and it is full of fragrance. See below the recipe for ingredient replacements if you need to make some exchanges.
Sweet Salad Salad Dress Recipe
A simple recipe for salad sauce with ginger allusions, coconut nut aminos and honey. It also makes a great sauce or marinade for meat and fish.
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Combine all ingredients into a small masonry jar with a lid or a blender.
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Shake the jar forcefully or mix for 10-15 seconds until it is smooth and well combined.
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Enjoy and fix the aroma. If you prefer more sweetness, add extra honey or maple syrup. For a tangier vinaigrette, add more apple cider vinegar or citrus juice.
Nourishing facts
Sweet Salad Salad Dress Recipe
Amount for service (2 tbsp)
calorie 45
Calories from Fat 45
% Daily value*
Stupid 5g8%
Saturated fat 1g6%
0.5g unsaturated fat
Greased 3G fat
Sodium 87mg4%
Potassium 9mg0%
carbohydrate 1g0%
Fiber 0.1g0%
1g sugar1%
Protein 0.1g0%
Vitamin a 2u0%
Vitamins C 0.1mg0%
Calcium 3mg0%
Iron 0.2mg1%
* The percentages of daily values are based on a calorie diet of 2000.
Store in the refrigerator for up to a week. Shake well before each use.
The subscriptions of the ingredients
- Fresh ginger VS dried: The fresh ginger gives the sauce a more intense aroma, zesty. The dried ginger is softer, but still gives a warm odor.
- The herb options: Adding fresh plants as cilantro or parsley brings a fresh, plant in sauce. Leave them for a simpler vinaigrette.
- Sweetness: Adjust the sweetness as you wish with honey or maple syrup.
- Lemon juice: Use fresh lemon or lemon juice instead of apple cider vinegar for a bright, citrus twist. Rice wine vinegar or rice vinegar also works and adapts to the subject of Asian aroma.
- Coconut: Not everyone has a coconut aminos. If you still want some delicious sodium sauce with low umami sodium, it will also work if you are not avoiding soy. Tamari (a traditional Japanese sauce) has a similar taste but is gluten free.
- Olive Oil: Olive oil can have a very strong aroma, not everyone likes in salad sauce. Use extra virgin olive oil for full aroma, or regular olive oil for a softer version. Many versions purchased in the store use canola oil or even grape oil, but these are not the best options (for some reason!).
Ways to use Asian salad sauce
I use this sauce for so many different dishes. I've already mentioned that she makes a good marinade (and of course salad dress). Here are some more service ideas.
- Make a side salad or a large green salad and wrap it with chicken for a full meal. I like dark leafy greens for food and some rome for increased cramps.
- Create your Asian saw with chopped cabbage and carrots and this Asian ginger sauce.
- Want some key ideas? Try the cut green onions, toasted sesame seeds, chopped carrots or a slack of toasted sesame oil.
More Asian -inspired recipes
Eventually I created healthy versions of Chinese recipes I loved. Try some evidence!
What are some of your favorite Asian foods? Did you make your versions healthy? Leave a comment and tell us!
