Asian Vinaigrette

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Asian Vinaigrette

This Asian vinaigrette recipe gives your basic vinaigrette recipe a kick! The mild heat that it brings will make any salad or vegetable a bit more exciting and will have you wanting to eat your greens more so than usual.


  • 3/4 Cups vegetable oil
  • 1/4 Cup rice vinegar
  • 1 Tablespoon Rooster sauce
  • 2 Tablespoons sesame oil
  • 1 Tablespoon low sodium soy sauce
  • 1/2 Tablespoon grated fresh ginger

Asian Vinaigrette

Combine all ingredients in a mini food processor and process until smooth.

Use as a dressing for coleslaw or mixed greens, or as a dipping sauce for grilled chicken or pork.

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Step 1

Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.

Step 2

Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified season vinaigrette with salt.

Step 3

DO AHEAD: Ginger oil can be made 1 week ahead store airtight at room temperature. Vinaigrette can be made 1 day ahead cover and chill.

How would you rate Asian Pear and Ginger Vinaigrette?

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In Asian-style dressing, tangy comes from sweetened or seasoned rice vinegar (see photos below of Mitsukan rice vinegars) &ndash which is vinegar made from rice and seasoned with just a bit of sugar. You can also used unsweetened or unseasoned rice vinegar too. I always have both on in my pantry.

As for the slightly sweet, I love using a bit of honey to balance out the vinegar. The oil I use for Asian dressings is neutral flavored light vegetable oil &ndash olive oil is too strong in flavor. I&rsquove also used grapeseed oil and rice oil.

Freshly grated ginger provides the heat, no need to even peel the ginger, unless the brown outer skin is dry and thick. Use a rasp or microplane grater and go at it until you have about 1 teaspoon.

Asian Salad with Sesame Ginger Vinaigrette

Are you over winter already? Bring spring to your tastebuds by making this refreshing and nutritious Asian Salad made with spinach, watercress, carrots, broccoli stems, mango, cucumbers, edamame, crushed peanuts and a delicious sesame ginger vinaigrette!

We survived Snowzilla 2016! ⛄️

It’s not like it was hard, since I didn’t step a foot out of my apartment. My husband, on the other hand, had to walk our dog 3 times, go to the pharmacy (to buy milk so we could make hot chocolate) and then go outside with a thermal of hot chocolate for the two poor guys who were working non-stop in our building’s courtyard.

Before you start thinking that I’m a terrible wife for not offering to do at least one of those trips into snow land, let’s remember that Tim was born and raised in this weather while my poor Brazilian body grew up in a tropical climate and has only participated in 6 winters. ?

That being said, I did used to feel really bad for him when we lived in Manhattan and he would have to dig out our car which would be often buried in rock hard snow. Thank God we now live in a building with a garage! It’s always the small things, isn’t? ❤️

Anyways… After spending the whole day inside on Saturday, we woke up to a beautiful sunny Sunday and I got inspired to prepare a wonderful spring/summer-ish meal. So this Asian Salad was born!

I also couldn’t resist frying up some delicious egg rolls to go with my salad. Because who needs take out when you can make a meal like this at home?

This bright and colorful salad, paired with the egg rolls, would be a great way to celebrate the Chinese New Year (which happens this year from February 7th – 13th), don’t you think?

But before you yell at me, saying “This salad is not Chinese, woman!”, let me tell you that I’m in no way claiming any authenticity here. As much as I love Asian food, I’m a beginner, to say the least, at making Asian recipes at home. Getting more familiar with it (and posting more Asian recipes here on the blog) is definitely on my bucket list for 2016!

The idea for this salad came from a similar salad I had at a burger joint once. I fell in love with the flavors and took note of what I saw on my plate and what was described on the menu. Then I came home and played mad scientist in the kitchen until I created something that tasted just like what I had that day.

The thing I love the most about this Asian salad is the sesame ginger vinaigrette.

I’m usually not a ginger fan, but ginger dressings? I could drink that stuff by the gallon! Weird, right? Go figure!

Making the dressing is easy peasy: just blend all the ingredients in the blender and drizzle over your salad. What could be easier than that?

As for making the rest of the salad, one could argue that julienning the veggies might require some skills. I use a mandolin, but you can totally use the food processor!

If you don’t own any, just chop everything as thinly as you can. It will taste divine regardless!

I know what you’re thinking: Can I add chicken to this salad?

And the answer is: HELL YEAH! Chicken would be a great addition here. You can either use leftover chicken, grill some chicken or… wait for it… serve it with some chicken egg rolls!

You saw that coming, didn’t you? But, seriously, who doesn’t love egg rolls?

But now tell me, what are your Chinese New Year resolutions? Mine is to eat more delicious Asian food! ?

What’s the Best Way to Mix Homemade Vinaigrette?

There are many ways to mix homemade vinaigrette, but the easiest way I’ve found is to combine all of the ingredients in a jar with a lid, screw on the lid, and shake until the vinaigrette is well combined.

The great thing about mixing vinaigrette this way is that the jar doubles as the mixing bowl and the storage container so you’ll use fewer bowls/containers. I’m all for using fewer dishes, aren’t you?

Asian-Style Chopped Salad with Sesame Vinaigrette

Hope you're ready because here comes another salad! Chopped salads are my favorite because you can just grab a spoon and dig right in. So many textures and flavors in every bite.

In this one, the rainbow colors, simple sesame vinaigrette, and crisp Asian-inspired vegetables keep me coming back for more.

This is also a great dish for picnics, potlucks, gatherings, and take-along lunches. It's lovely made ahead of time if needed. (Just store the dressing and salad in separate containers, then toss together when you're ready to serve.) Slivered almonds, crushed peanuts, or roasted cashews are the perfect addition for crunch and a protein boost!

For bigger flavor and heartiness, you could try this salad with a thinned out version of this creamy Peanut Sauce with garlic & ginger!


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Asian Citrus Vinaigrette

The Easter Bunny was very good to our seven-year-old yesterday, and we now have enough candy in our house to get us through to Halloween! But the thing is, (luckily) our daughter doesn’t have much of a sweet tooth at all, and she’s FAR more interested in sorting and organizing her stash into different piles than actually eating all the candy! So – that leaves it for Jack and me to eat (not such a good thing)!

After eating just a little too much Easter candy yesterday – we’ll be enjoying some healthier fare this week, and our Asian Citrus Vinaigrette is the perfect, flavorful dressing to put on a salad!

Each ingredient that goes into this Asian citrus vinaigrette packs a ton of flavor – and it’s a wonderful combination of orange juice, lime juice, soy sauce, agave nectar, chili paste, fresh garlic and ginger – plus a mix of sesame and grapeseed or canola oils. It takes just minutes to make this wonderful Asian citrus vinaigrette – and this also can be used as a terrific marinade or stir-fry sauce for chicken, beef or pork! In fact, this vinaigrette is so versatile, you’ll want a bottle of this in your refrigerator at all times!

And – check out this delicious Asian Chicken Salad that we made using this delicious Asian citrus vinaigrette!