Fat Free Asian Salad Dressing

Fat Free Asian Salad Dressing

  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Serves: 4,Yield: 0.5cup

    • About This Recipe

    “A tangy dressing that you only need to use a tiny bit of because it’s richly flavored. It’s fat free and wonderful! If you must, then you can drizzle a little olive oil into your salad after tossing it with this dressing but, honestly, it doesn’t need it to make a delicious salad! Also a yummy dressing for sauteed tofu and vegetables. Enjoy!”

    Ingredients

  • 2garlic cloves
  • 1piecefresh ginger( about the size of a garlic clove)
  • 3ouncessoy sauce
  • 1 1/2 ouncesred wine vinegar
  • 1tablespoonsugar
  • 3dropssesame oil
  • 1/2 ouncewater

    • Directions

  • There are 2 options for preparing this dressing.
  • You can either whir ingredients in blender, which makes it a little frothy- which I like.
  • Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.
  • Either way, it’s fabulous!
  • You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.

    • Reviews

  • “This was really good.I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper.I will definatly use this recipe again.I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad.YUM YUM YUM.”

  • “I used this recipe because most Asian dressing recipes I found use rice vinegar and I was out!I made this as directed, only substituting splendafor the sugar.GREAT stuff! Is now our go-to recipe for Asian dressing.”

  • “So good! I’ve lost some weight just by switching to this dressing with my daily lunch salad. Thanks!”

  • “Really great dressing.Used it on green salad with walnuts and cranberries and roasted chicken strips.This is a good one, SaraFish!”

  • “Fat-free or not, drizzled over salad greens, this is a marvellous, tangy dressing. Sara, thank you. Didn’t have red-wine vinegar in the house, so prepared it using Cranberry Vinagrette instead. (See? There IS life for supposedly dead Xmas stocking stuffers!)”

  • “This is DEFINITELY a great FAT-FREE salad dressing!! I used it on a romaine salad with cooked chicken and lots of veggies,and it was AWESOME!! Only thing I may do different next time is to add a little less of the ginger (personal preference), and I also sprinkled a bit of fresh ground black pepper to each salad. Wonderful!!Thank you!!~Manda”

  • “I just served this over a green salad with vegetables and it was great!A few changes I made… I didn’t have fresh ginger, so I used pickled (came with my sushi).Also, I added in some cilantro and green onions before blending it.Delicious!”

  • “I made this the other day and we’ve used it twice now. . .once on a lettuce salad with red pepper and sunflower seeds and then again today in a slaw of cabbage, bok choy, carrot, red pepper and green onions (with a piece of seared tuna on top).I liked it better in the slaw as a compliment to the tuna, but we didn’t care for it just on the lettuce.It was very salt and the soy really overtook the flavor.I think perhaps I will add some honey to the leftovers to see if that helps.I do enjoy the fresh ginger in here.Thanks for posting!”

  • “Delicious for a FF dressing!Would decrease ginger next time, but it was great over spinach, romaine, bean sprouts, cukes, green onion, almonds and mandarin oranges.”

  • “I thought this was quite good, although it is salty even with low-sodium soy sauce. Makes for a nice change when you are tired of “ordinary” dressings.Thank you.”

  • “I forgot to give it 5 stars!”

  • “The soy sauce overwhelmed all other flavors for me.I didn’t care for this on salad, but I think it will make a good meat marinade.”

  • “I found this recipe while looking for new salad dressing ideas, and it makes a GREAT salad dressing. But I saw that the note mentioned tofu, and a lightbulb went off. I added about 1/4 – 1/2 cup vegetable broth and turned this into a marinade for baked tofu. AMAZING!!! This will be my go-to from now on! I did substitute 1/2 tsp jarred fresh ginger (best convenience ingredient ever!) for the minced fresh, and splenda for the sugar. Thank you SO much for sharing this!”

  • “Loved it! Highly flavorful and a little bit really does go a long way. I found no need to drizzle any olive oil, as this dressing was perfect as is. I did however substitute Splenda for the sugar. Great recipe!”

  • “Solid Asian flavor. It was very strong and a little went a long way, which was actually nice to have a salad that wasn’t drenched in dressing. I’ll make it again!”

  • “I used a bit more water and a bit less soy and this came out very well. I pureed (to the extent that it worked) the garlic and ginger so that it could be more mixed throughout. The first night we had this (the day I made it), I found the raw garlic to be a little bit over-evident (it lingered as an aftertaste), but on subsequent nights, it was much more mellow and it is really a very nice dressing. I had been buying a fat-free asian sesame dressing at the store, full of unpronouncable ingredients, and I will now use this recipe instead. Thank you.”

  • “I thought it was great. I had rice wine vinegar, so I used that and because it is milder, I didn’t need the sugar. Win-win! Very tasty dressing…It’s hard to believe it has only a trace of oil!”

  • “Nice dressing. I added a little extra sesame oil. :)”

  • “I used low sodium soy sauce and added a couple of tablespoons of honey to make it a bit sweeter.I drizzled the dressing over a side salad of baby spinach, shredded carrots, red pepper, and toasted almonds.Thank you for posting.”

  • “Was just looking for a lite dressing using red wine vinegar. Taste a bit like Japanese dressing. I cut down on the soy sauce,coz I had the dark one and no sesame oil, I didn’t have any. Honey would be great instead of sugar. Thanks for sharing.”

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