|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 24g||30%|
|Saturated Fat 3g||16%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Our quick and easy vinaigrette brings together three of the most essential ingredients in Asian cuisine: aromatic sesame oil, soy sauce, and tangy rice vinegar. While the sesame oil adds an unctuous consistency to meals while imparting a distinct flavor and aroma, and soy sauce adds umami saltiness, the rice vinegar brings acidity and sweetness to balance the overall character of savory dishes.
Use this tasty dressing on raw salads, as a marinade for chicken or beef, or to season vegetables before roasting them in the oven. Change up the ratios and experiment with the recipe; a spicier dressing can be a great dipping sauce for beef strips or pot stickers; a garlicky version is a wonderful fish marinade for a baked fish. The preparation keeps well in the fridge for up to a week, so if you want to have more at hand, simply double the amounts and store it in a labeled Mason jar in the fridge.
1/4 cup rice vinegar
1 1/2 tablespoons soy sauce
3/4 cup salad oil, or safflower, canola, or soybean oil
2 tablespoons sesame oil
1/2 tablespoon grated fresh ginger
1/2 clove garlic, crushed
1 dash Sriracha sauce
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Place all the ingredients in a glass or stainless-steel bowl and whisk them together thoroughly, or mix the ingredients in a blender for about 10 seconds or until fully combined.
Transfer to a glass bowl and let stand for 30 minutes to let the flavors meld. Give the dressing a good whisking immediately before serving.
How to Use the Asian Vinaigrette
This vinaigrette doesn't necessarily have to be used on a salad. The mixture can work as a marinade or seasoning for many other recipes. Here are a few suggestions on how to repurpose it:
- Marinade: Chicken breasts, skirt steak, pork loin, or any firm fish can be marinated in the mixture. Because of the acetic acid in the vinegar, the collagen in the meats can break down fast, making your meat very mushy. A quick marinade and then off to the grill or oven is best. Also use it to marinate tempeh, tofu, or seitan.
- Seasoning: Pour the vinaigrette on potato wedges, small fingerling potatoes, or cubed root vegetables or squashes. Roast in the oven until cooked and see the beautiful caramelization and flavor that will envelop your veggies. Alternatively, use it on canned beans, lentils, or chickpeas to make a quick legume salad (or try it with barley, farro, quinoa, or brown rice).
- Stir-fries: Some stir-fry recipes call for a few of the ingredients already present in the vinaigrette—letting it combine, with garlic and spices, is an all-in-one secret weapon. Sauté the vegetables and meats, then add the noodles and a generous splash of the mixture. No additional seasoning is needed.
- Flatbreads: If you're into baking bread at home, try brushing a couple of tablespoons of the mixture on top of the dough before baking it. You'll get a seasoned salty crust, and you can dress up the bread with cold cuts and greens for a tasty meal.
What Is Vinaigrette?
Vinaigrette is a versatile dressing that consists of oil and an acidic ingredient, such as vinegar or citrus. It can be used on salads, as a marinade, in stir-fries, and whatever you desire. It usually has a ratio of 3 to 1 for the oil and vinegar but feel free to adjust to your taste.
Since oil and vinegar naturally separate, remember to shake the bottle of vinaigrette before using it.