In my younger years, I absolutely loved Chinese food (especially of the PF Chang 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
- Shrimp Fried Rice
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. I use coconut aminos instead of soy sauce in all my real food Chinese recipes.
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 Recipe
- ⅓ cup olive oil
- 3 TBSP apple cider vinegar
- 2 tsp coconut aminos
- 2 tsp honey
- ½ tsp fresh ginger (grated)
- ½ tsp salt
- ¼ tsp pepper
- 1 tsp garlic powder
- 1½ tsp Chinese 5 spice powder
- Put all ingredients in small jar with lid and shake vigorously. You can also mix in blender or small food processor.
Ever made your own recipe to try to recreate an old favorite from a restaurant? How did it go?
Discussion (3 Comments)
I’ve made this dressing so many times! I use white pepper instead of 5 spice (because I keep forgetting to add it to my grocery list) and a tiny bit of sesame oil. So yummy!
Just discovered coconut aminos and love it. Want to make this salad dressing but don’t want the honey or maple syrup. Think it would work well with eurethritol?
Do you have to use coconut aminos? Is there a more cost-effective substitute?