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
Preparation time: 5 minutes
Cook Time: N/A
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!