Everyday Asian Salad Dressing
This is my go-to Asian-inspired salad dressing. Feel free to play around with this recipe and add some of your favorite seasonings to spice things up.
- Yield: 1 cup/240 g/240 ml
Ingredients
1/4 cup/60 ml neutral oil such as grapeseed oil
1/4 cup/60 ml rice vinegar
2 Tbsp honey or maple syrup
2 Tbsp toasted sesame oil
2 Tbsp Sichuan peppercorn oil (optional)
2 Tbsp smooth yellow mustard
1 1/2 Tbsp low-sodium soy sauce
1 garlic clove, grated
Instructions
- Place all the ingredients together in a jar. Seal the jar and shake well. This dressing can be stored in the refrigerator in an airtight container for up to 1 month.
Notes
- Don’t use olive oil instead of neutral oil; it will make the dressing taste bitter.
- Add 1 tsp white miso or 1 Tbsp liquid amino acids for a deeper umami taste.
- Sichuan peppercorn oil adds a fun, numbing flavor. You can use the green or red peppercorn oil here.
