In my younger years, I absolutely loved Chinese food (especially of the PF Change variety) and ate it often. I cringe to think how much MSG, high fructose corn syrup, and other terrible ingredients I consumed back then.
When we switched to real food, I stopped eating the processed versions of my favorite foods, but decided to look for healthier alternatives instead. I eventually created healthy versions of Chinese recipes that I loved. Such as:
- Sweet and Sour Chicken
- Mandarin Chicken
- Cashew Chicken Lettuce Wraps
- Vegetable Fried Cauliflower Rice
- Color Burst Salad
One of my very favorite foods was a delicious asian salad that had an amazing dressing I’d eaten at a little restaurant on a trip one time, so of course I wanted to recreate it. This Asian salad dressing recipe is the result and I love whipping it up for a quick salad topping or a marinade for meats or fish.
This Asian style dressing is delicious drizzled on cauliflower rice or as an overnight marinade to make sesame chicken. It takes seconds to make and is full of flavor.
Sweet Asian Salad Dressing
Prep
Total
Yield 4 +
A simple salad dressing recipe with hints of ginger, coconut aminos and honey. It also makes a great marinade for meats and fish.
Ingredients
- 1/3 cup olive oil
- 3 Tablespoons apple cider vinegar
- 2 teaspoons coconut aminos
- 2 teaspoons honey
- Pinch of dried ginger or 1/2 tsp fresh zested ginger root (preferable)
- Spices to taste- I use a dash of salt, pepper, garlic powder and Chinese 5 Spice
Instructions
- Put all ingredients in small jar with lid and shake vigorously. You can also mix in blender or small food processor.
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Ever made your own recipe to try to recreate an old favorite from a restaurant? How did it go?
Do you have to use coconut aminos? Is there a more cost-effective substitute?