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Asian Vinaigrette

379 A Asian Vinaigrette.jpg
379 A Asian Vinaigrette.jpg

Asian Vinaigrette


Asian salads are light, bright with flavor and extremely healthy! As a bonus, the vinaigrette also makes for a great chicken marinade that can easily be added for a little protein.

Yield: 4 servings

Oven: N/A

Preparation time: 5 minutes

Cook Time: N/A

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1/4 cup reduced-sodium soy sauce – see kitchen note

2 1/2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

1 teaspoon brown sugar, plus more if desired


1.   In a small bowl, combine soy sauce, rice vinegar, sesame oil, toasted sesame seeds and sugar whisking until combined. Alternatively, add all ingredients to a mason jar with a tight fitting lid shaking until emulsified.

2.   Toss with your favorite salad greens and enjoy! See kitchen note.


Kitchen Note: Given soy sauce is so salty, even reduced-sodium, additional kosher salt should not be needed. For a little sweetness, or to lessen the “bite” from the vinegar, add additional brown sugar.

The best greens for an Asian salad includes a combination of napa cabbage, romaine, julienned carrots, green onions and toasted slivered almonds!