Asian Salad Dressing
I love using this on Cold Salads but you could warm it up and use it on Asian Chicken Salads too!
My favorite dish to use this asian salad dressing on is Bok Choi Salad! You don’t really need a recipe for the salad…You just finely chop up some Bok Choi, Add some slivered almonds or whatever else with some crunch you want in it and toss it with this dressing. A Family Favorite!
I make enough to keep in a jar and put in the fridge. The oil does solidify so make sure to set out in enough time to get to room temperature before using.
You can make this Vegan by exchanging the sugar for Xylitol or beet sugar. I also have used Honey instead of Sugar.
- 1 Cup Olive Oil
- ¼ Cup Rice Wine Vinegar
- ¼ Cup Apple Cider Vinegar
- ⅔ Cup Turbinado Sugar
- 6 TBL Soy Sauce
Put all ingredients, Sugar First, Into a Jar with Tight fitting lid and shake until fully mixed. Shake well before using and refrigerate after use if you don’t plan on using it within a week. And…Label your Jar “Asian Salad Dressing”