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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (32g) Recipe makes 4 servings The following items or measurements are not included below: 1 piece fresh ginger red wine vinegar |
||
| Calories 51 | ||
| Calories from Fat 25 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1188mg | 49% | |
| Potassium 51mg | 1% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 3.5g | ||
| Protein 2.3g | 4% | |
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Fat Free Asian Salad Dressing
SERVES 4 , 1/2 cup
Ingredients
- 2 garlic cloves
- 1 piece fresh ginger (about the size of a garlic clove)
- 3 ounces soy sauce
- 1 1/2 ounces red wine vinegar
- 1 tablespoon sugar
- 3 drops sesame oil
- 1/2 ounce water
Directions
1
There are 2 options for preparing this dressing.2
You can either whir ingredients in blender, which makes it a little frothy- which I like.3
Or, you can finely mince the garlic and ginger and whip the rest of the ingredients together with a wire whisk.4
Either way, it's fabulous!5
You can easily double this recipe- just keep the 2 to 1 ratio for the garlic and ginger and the soy sauce and vinegar.
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Browse similar recipes by category
- Course > Salads > Salad dressings
- Cuisine > Asian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings
- Preparation > Technique > No Cook
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: PamperedP
On Jun 1, 2009
I really enjoyed this but found myself lacking in a few ingredients so I made a few changes. No sesame oil so I added toasted sesame seeds and a little olive oil. No fresh ginger so I used 1/4 tsp of ground ginger. Didn't want sugar so I used honey. Served over an Asian Chopped Salad with porkloin. YUM!
From: Kikiblue
On May 25, 2009
So good! I've lost some weight just by switching to this dressing with my daily lunch salad. Thanks!
From: Tebo
On Apr 24, 2006
This has all the ingredients I like, however, even with the lite soy I found the dressing to be too salty. I'd cut back on the soy next time.
From: LeeAnn
On Jun 10, 2002
This was really good. I served it over chinese noodles, chicken seasoned with curry, romaine lettuce, peanuts, mango and red pepper. I will definatly use this recipe again. I made the dressing, then cooked the chicken, deglazed the pan with the dressing and let the dressing and chicken cool before I made the salad. YUM YUM YUM.
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