Asian Inspired Salad Dressing Recipe
Asian Inspired Salad Dressing
With a burst of freshness from the ginger and lemon, and the savoury undertones of the soy sauce and sesame oil, this dressing creates a delicious ‘holiday feeling’ salad dressing—perfect for a work-from-home lunch, dinner party starter, or light main. It is quick to make, full of flavour, and will transform everyday salad ingredients.
The dressing is versatile and marries well with any ingredients, from a bag of salad leaves to any of the additions listed below.
Ideas for salad additions:
- Tofu
- Bean sprouts
- Tinned or fresh crab
- Prawns
- Cooked and shredded chicken
- Sweet peppers
- Spring onions
- Diced, baton, or sliced cucumbers
- Carrots chopped or ribbons
- Shredded Chinese cabbage
- Mangetout
- Herbs: basil, mint, and coriander
- Toasted cashew nuts
- Chilled egg noodles
Asian Inspired Salad
Preparation time
Cooking time
Total time
Marissa: www.marissa.co
Recipe type: Sauces & Dressings
Cuisine: Asian
Servings: 4
Ingredients
- 4 tablespoons fresh lemon juice
- 3 tablespoons olive oil
- 1 tablespoon sesame seed oil
- 1 tablespoon soy sauce
- 1 teaspoon honey or brown sugar
- 1 tablespoon freshly chopped ginger
- ½ teaspoon chopped garlic
- ¼-1 teaspoon dried chilli flakes or to taste
- 1 large handful fresh coriander, chopped
- Optional
- A handful of Thai basil, roughly torn
- A handful of chopped mint leaves
- A handful of cashew nuts
Method
- Add all the ingredients, except the herbs, into a small lidded jar.
- Shake the ingredients well.
- Serve over your favourite leaves and vegetables, sprinkle on any herbs you have to hand and enjoy.
Tips
- I dressed the following ingredients shown in the photo: two-thirds of a bag of rocket, 1 small sweet pepper, 1 carrot, ¼ cucumber, 1 tin of white crab, and 1 tin of mandarins.
-Sprinkle your salad with coriander and any of the other herbs you have to hand.
- Halve the dressing for smaller quantities, or make the full recipe and keep the remainder of the dressing for up to a week in the fridge.
-Sprinkle your salad with coriander and any of the other herbs you have to hand.
- Halve the dressing for smaller quantities, or make the full recipe and keep the remainder of the dressing for up to a week in the fridge.
