Recipe: AMAZING Asian Salad Dressing (Makes about 1.5 cups of dressing)
1 tsp sesame oil
1/2 cup coconut aminos
pinch red pepper flakes
pinch ground ginger
1 clove garlic, minced
1 cup extra virgin olive oil
salt to taste
Combine ingredients and stir.
P.S. My salad pictured above has Romaine lettuce, tomatoes, asparagus (quickly boiled for 3 minutes, then thrown into ice water) and slivered almonds, topped with the salad dressing. Yum!
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Do you have a substitute for the coconut aminos? Namu shoyu?
I have not used Nama Shoyu before, but if it is like soy sauce, it would probably work. We don’t typically do soy in our house, but feel free to give it a try and let me know how it goes!
Kristin W. says
One again you have given me two keeper recipes! Made this dressing with the salad you have pictured above and my entire family devoured it! I usually eat salad 2-3 days a week for lunch and was getting a little tired of the one I had been eating….I now will add this to my rotation!!!!
Bit late but… How long do you find you can keep this dressing (in the fridge, I’m assuming). Thanks!
Life Made Full says
I think 7-10 days for sure…probably a couple weeks would still be fine though! We usually go through it before then, though…Hope that helps!
This dressing is pure genius. I can’t have garlic so I just doubled the ginger. It tastes EXACTLY like that good, sweet, dressing I was longing for!