Best 20 Asian Salad Dressing Recipes

ASIAN SALAD DRESSING

Steps:

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

ASIAN VINAIGRETTE SALAD DRESSING

Steps:

• Mix first 5 ingredients in a bowl or food processor.
• If using a bowl: SLOWLY drizzle in the sesame and peanut oil, whisking constantly so that the dressing will emulsify.
• If using a food processor, leave it running while you drizzle in the oil.
• When dressing is well combined, add sesame seeds and scallions.
• Serve immediately or refrigerate and use within a week.

ASIAN STYLE DRESSING- FROM JAMIE OLIVER'S WINTER SALAD WITH DUCK

Steps:

• Juice two limes into a bowl big enough for you to whisk your dressing.
• Add the olive oil, sesame oil, soy sauce, and sugar to the bowl.
• Grate the small chili (red pepper flakes may be substituted here) and the garlic clove over the bowl into your dressing.
• Whisk together.
• Finely chop the scallion tops and cilantro and stir into dressing.

SPICY ASIAN DRESSING FOR THAI CHICKEN AND NOODLE SALAD

Steps:

• In a medium bowl, mix together all ingredients.

ASIAN SALAD WITH SESAME DRESSING

Steps:

• Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
• Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.

FAT FREE ASIAN SALAD DRESSING

Steps:

• 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.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste). Add remaining ingredients, tossing to coat, and add salt to taste.

GREEN BEAN SALAD WITH ASIAN-STYLE DRESSING

Steps:

• In a small bowl, whisk together vinegars, soy sauce, garlic, ginger root, and sesame oil. Add canola or vegetable oil in a stream, whisking, and whisk until emulsified. Season dressing with salt and pepper.
• In a small dry skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl.
• In a large saucepan of boiling salted water, cook beans until crisp-tender, about 4 minutes. Transfer beans to a colander and rinse under cold water. Drain beans well.
• In a large bowl, combine beans, scallions, sesame seeds, and dressing and toss well. Serve salad chilled or at room temperature.

CUCUMBER SALAD WITH SPICY ASIAN DRESSING

Steps:

• Toss together all ingredients.

NOBU'S ASIAN MATSUHISA SALAD DRESSING

Steps:

• Combine the onion, rice vinegar, water, granulated sugar, pinch of sea salt, mustard, ground black and ground black pepper in a bowl.
• Stir until the salt and mustard have dissolved.
• Add the grapeseed and sesame oils and soy sauce and mix well.

ASIAN CHICKEN SALAD WITH PEANUT DRESSING

Steps:

• Bring a small saucepan of salted water to a boil. Add the edamame and cook until tender and bright green, about 3 minutes. Drain and rinse under cold water; set aside.
• Cut the top and bottom off each orange, then cut off the peel and white pith. Holding an orange over a small bowl to catch the juice, cut along the membranes to remove the orange segments, letting them fall into the bowl. Squeeze any juice from the membranes into the bowl. Repeat with the other orange.
• Whisk the peanut butter, 1/4 cup water, 2 tablespoons of the orange juice, the soy sauce, vinegar, Sriracha and 1/8 teaspoon salt in a small bowl. Toss the lettuce, watercress and half of the chow mein noodles in a large bowl. Divide among plates and drizzle with half the dressing. Top with the chicken, edamame, carrots, orange segments and remaining noodles. Season with salt and pepper and drizzle with the remaining dressing.

CUCUMBER, TOMATO, AND PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• Mince garlic, then mash to a paste with salt using side of a large heavy knife.
• Whisk together lime juice and sugar in a large bowl until sugar is dissolved, then whisk in oil, garlic paste, chile, and fish sauce (to taste).
• Add remaining ingredients, tossing to coat, and add salt to taste.

ASIAN BROCCOLI SALAD WITH TANGY CHILI-GARLIC DRESSING

Steps:

• Roast the broccoli: Preheat the oven to 400 degrees F. Add the broccoli florets, oil and a large pinch of salt to a rimmed baking sheet lined with parchment paper. Toss to combine, and spread out in a single layer. Roast for 20 minutes, stir and continue roasting until broccoli is browning, 10 minutes more. Remove from the oven, and set aside to cool.
• Make the dressing: Warm the unrefined sesame oil in a small skillet over medium heat. Add the garlic and jalapeno, and cook until garlic is golden, 1 to 2 minutes. Transfer the mixture to a small bowl, and add the vinegar, tamari, toasted sesame oil and sesame seeds. Stir well to combine.
• Assemble the salad: Add the roasted broccoli, carrots, daikon and scallions to a large bowl, and toss to combine. Divide between 2 bowls, and drizzle with dressing. Sprinkle with toasted sesame seeds, and serve immediately.

ASIAN PEAR AND WATERCRESS SALAD WITH SESAME DRESSING

Steps:

• Make dressing:
• Blend all dressing ingredients in a blender until smooth.
• Prepare salad:
• Peel pear and cut into 1/8- to 1/4-inch-thick julienne, then transfer to a bowl.
• Combine watercress and pear in a bowl, then season with salt and pepper and toss gently. Divide among plates, then drizzle with some dressing and sprinkle with carrot.

THAI SPICES SHRIMP SALAD WITH ASIAN GREENS AND PESTO DRESSING

Steps:

• Make dressing:
• Blend basil, nuts and vinegar in processor until nuts are finely ground. With machine running, gradually add oil and blend well. Season to taste with salt and pepper. Transfer to small bowl. (Dressing can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Make shrimp:
• Whisk coconut milk and curry paste in medium saucepan over medium-low heat until blended; bring to simmer. Add shrimp and simmer until shrimp are almost opaque in center, about 3 minutes. Remove from heat. Refrigerate shrimp in curry liquid, uncovered, until very cold, about 2 hours.
• Place rice sticks in medium bowl. Cover with very hot water. Let stand until tender, about 25 minutes. Drain rice sticks. (If using pasta, cook in pot of boiling salted water until just tender but still firm to bite. Drain well; rinse pasta with cold water and drain again.) Using knife or poultry shears, cut rice sticks or pasta into shorter (about 6-inch) lengths. Place noodles in medium bowl and toss with enough dressing to coat.
• Combine cabbage, bok choy, green onions and chopped cilantro in large bowl. Toss with enough dressing to coat. Season with salt and pepper. Divide greens among plates. Top with noodles. Drain shrimp; place atop noodles, dividing equally. Garnish with cilantro sprigs. Pass any remaining dressing separately.

LIGHT ASIAN SALAD DRESSING

Steps:

• Mix all ingredients together and keep for no more than 2 weeks. I do not keep it in the frig, it thickens the oil if you use olive oil.

WATER CHESTNUT SALAD WITH ASIAN DRESSING

Steps:

• For the dressing-In a large bowl add garlic, ginger, vinegar, tamari, honey, sesame seeds, and water. Whisk until all ingredients are combined.
• Cut all veggies as directed above and transfer into an insanly large bowl or container, add dressing and mix well. Cool in the fridge or eat right away.
• You may also cook this and add chicken/beef/seitan/tofu.

ASIAN CHICKEN SALAD WITH PEANUT-SOY DRESSING

Steps:

• In small bowl, beat all dressing ingredients with whisk until blended.
• Toss salad ingredients in large bowl; drizzle with dressing.

CUCUMBER,TOMATO & PINEAPPLE SALAD WITH ASIAN DRESSING

Steps:

• 1)mince garlic,then smash to a paste with salt using sideof a large heavy knife. 2)whisk together lime juice & sugar in a large bowl until sugar is dissolved,then whisk in oil,garlic paste,chile & fish sauce(to taste).add remaining ingredients,tossing to coat & add salt to taste.

ASIAN SALAD DRESSING - YUM!

Steps:

• Mix in a saucepan over low heat, until sugar is dissolved.
• Cool & pour over salad - add chow mein noodles and mandarin oranges -- mmmmmm!