Asian Dressing

Don't ruin your salad by drowning it in dressing, especially the fat, sodium, and preservative-laden versions found on most salad bars. For the healthiest option, pack your own.
Body+Soul, May 2010
  • Yield Makes about 1 cup
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  • 1/4 cup rice vinegar
  • 1 1/2 teaspoons soy sauce, or more to taste
  • 1/2 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • Pinch red pepper flakes
  • 1/3 cup vegetable oil


  1. In a small bowl, whisk together vinegar, soy sauce, mustard, garlic, ginger, and pepper flakes. Add oil in a slow, steady stream until emulsified. Refrigerate for up to 1 week.

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