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Asian Salad Dressing

This Asian salad dressing is delicious in a salad or on stir-fried vegetables. It will last, sealed in a Mason jar, in the refrigerator for about six weeks. A tablespoon of ground ginger may be used in place of fresh. —Judy Batson, Tampa, Florida

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons minced fresh gingerroot
  • 1/2 teaspoon crushed red pepper flakes

Directions

  • Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.

Asian Salad Dressing Tips

How long does Asian salad dressing last?

This Asian salad dressing recipe lasts in the refrigerator for about 6 weeks. If you're making any type of homemade salad dressing, it is best to store them in an airtight container.

How can I thicken my Asian salad dressing?

You can thicken Asian salad dressing by adding in an egg yolk. To thicken most salad dressings, egg yolks are the preferred route because of their consistency. Explore more sauce thickening ideas from the pros.
Nutrition Facts
2 tablespoons: 95 calories, 8g fat (1g saturated fat), 0 cholesterol, 670mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 1g protein.

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