Asian Vinaigrette
Recipe: #15715
November 08, 2014
Categories: Garlic, Asian, 5-Minute Prep, One-Pot Meal, Gluten-Free, Kosher, Low Carbohydrate, Low Cholesterol Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Salad Dressing, more
"Simple but with lots of complex overtones. Ok, not a wine, but just a tasty little vinaigrette. We use it over lettuce salads, as well as over shredded napa cabbage salads. Servings are approximate. Makes 1/2 cup dressing, which equals 8 one tablespoon servings."
Ingredients
Nutritional
- Serving Size: 1 (12.3 g)
- Calories 32.7
- Total Fat - 3.4 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 51.5 mg
- Total Carbohydrate - 0.5 g
- Dietary Fiber - 0 g
- Sugars - 0.3 g
- Protein - 0.1 g
- Calcium - 1.6 mg
- Iron - 0 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a two cup measure, whisk together all ingredients except sugar and soy sauce. Add one teaspoon sugar, whisk, then adjust if necessary.
Step 2
Add one teaspoon soy sauce, whisk, then adjust to your taste.
Step 3
Season with freshly ground pepper.
Step 4
Store refrigerated in a lidded jar.
Tips
No special items needed.