Asian Vinaigrette Recipe – Sesame, Soy, Ginger & Lime
Toasted sesame, soy and fresh ginger shaken bright; versatile on slaws, noodles and bowls alike.Instructions: Tap the Map & Cook Along 👇
Asian Vinaigrette: Bright, Gingery & Ready in 5 Minutes
Meet your new go-to Asian vinaigrette—a zesty blend of soy sauce, rice vinegar, sesame oil, fresh ginger, and a touch of honey. It’s the perfect balance of salty, sweet, tangy, and nutty, turning simple salads, noodle bowls, and slaws into crave-worthy dishes.
- Use it for: crunchy Asian slaw, mixed greens, cold soba or rice noodles, cucumber salads, grain bowls
- As a marinade: transforms grilled chicken, salmon, or tofu with minimal effort
- Flavor boosters: garlic, chili flakes or sambal, lime zest/juice, toasted sesame seeds
- Diet swaps: gluten-free with tamari; vegan with maple syrup or agave
- Make-ahead: keeps 5–7 days refrigerated; shake well before serving
Pro tip: Whisk in a teaspoon of mustard (or a pinch of xanthan gum) for extra-silky emulsion that clings beautifully to greens and noodles.
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