Creamy Asian Salad Dressing
5 ingredients and 5 minutes is all it takes to make this Asian salad dressing that’s creamy from almond butter, and versatile from simple Asian flavors that complement all of your salad creations!
Servings: 2 servings (5-6 ounces of lettuce + mix-ins)
Ingredients
- 2 ½ tablespoons seasoned rice wine vinegar
- 1 ½ tablespoons creamy almond butter
- ½ tablespoon soy sauce
- ¼ cup flavorless oil like vegetable or avocado oil
- Red pepper flakes to taste
- Salt to taste
Instructions
- Whisk together all ingredients until creamy and uniform.
- Good for 5-6 ounces of lettuce along with mix-ins of choice (shredded carrots, cucumbers, edamame, etc.). Add two-thirds of the dressing to your salad, tossing and adding the rest if needed.
Video
Notes
- Seasoned rice wine vinegar is slightly sweetened and accentuates the subtle sweetness of the almond butter.
- Almond butter adds creaminess and delicate nuttiness. I LOVE Barney’s brand (this is not an ad).
- Use a flavorless oil of choice, such as avocado oil, vegetable, canola, almond, flaxseed or grape seed oil. I typically use vegetable oil. I don’t recommend using olive oil which is not typical in Asian cuisine and has a distinct taste.
- Use 2 tablespoon flavorless oil and 2 tablespoons sesame oil if you’d like toasted sesame undertones!
- Yes, you can double the recipe for a large salad!
Nutrition
Serving: 1serving | Calories: 328kcal | Carbohydrates: 3g | Protein: 3g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 149mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Calcium: 45mg | Iron: 1mg