Looking to add a delicious twist to your salads and marinades? Add a burst of flavor to your salads and marinades with this Asian sesame vinaigrette. It’s quick and easy to whip up too! You can use it as a salad dressing or you can use it to marinate chicken, pork, or even tofu.
This dressing goes perfectly over our Chinese Chicken Salad which is just as tasty as it is beautiful!
Ingredient Notes
- Rice wine vinegar: use seasoned rice wine vinegar for added flavor, or unseasoned for lower calories. You can substitute apple cider vinegar or white wine vinegar, but the flavor will be slightly different with less of an Asian flair.
- Soy sauce: use low-sodium soy sauce to control the saltiness or substitute with coconut aminos for gluten-free.
- Toasted sesame oil: make sure to use toasted sesame oil for its distinct, intense taste.
- Garlic: use freshly minced for the best flavor. Can use 1 teaspoon garlic powder in a pinch.
- Ginger: grate it finely for the best texture. Can use 1 teaspoon ground ginger in a pinch.
- Sugar: needed to balance the acidity and saltiness. Can be replaced with honey.
Chef’s Tips
- For those seeking a lower sodium option, consider using a reduced-sodium soy sauce or tamari.
- To add a bit of heat, try incorporating a dash of red pepper flakes or a drizzle of chili oil.
Asian sesame vinaigrette pairs wonderfully with a variety of salads, such as mixed greens with grilled chicken, a crunchy Asian slaw, or a simple cucumber salad. It also works beautifully as a marinade for tofu, fish, or meat.
Storage Instructions
Store the vinaigrette in an airtight container in the refrigerator for up to 1 week. Before using, give it a good shake or whisk to recombine the ingredients, as they may have separated during storage.
