Asian-Style Vinaigrette | Midwest Living

Asian-Style Vinaigrette

Asian-Style Vinaigrette

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  • Makes: 8 servings
  • Yield: 1 cup
  • Total Time 10 mins

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Toss this light soy-ginger dressing with a bag of slaw mix and roasted peanuts for a nutritious side dish on stir-fry night. The recipe uses canola oil and sesame oil, which are both good choices as part of a balanced diet.


  • 1/3 cup rice vinegar
  • 1/4 cup canola oil
  • 1 tablespoon packed brown sugar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon grated fresh ginger
  • 1/2 teaspoon Dijon-style mustard


  1. In a blender, combine vinegar, canola oil, brown sugar, sesame oil, water, soy sauce, ginger and mustard. Cover; blend until smooth. Transfer the dressing to a covered container and store for up to 5 days. Shake or whisk well before serving. (The dressing separates quickly.)

Nutrition Facts

(Asian-Style Vinaigrette)

Servings Per Recipe 8, vit. A (IU) 0, sat. fat (g) 1, fiber (g) 0, Trans fatty acid (g) 0, chol. (mg) 0, Polyunsaturated fat (g) 3, pro. (g) 0, Monosaturated fat (g) 6, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 0, carb. (g) 2, Riboflavin (mg) 0, iron (mg) 0, calcium (mg) 0, Fat, total (g) 10, Thiamin (mg) 0, Niacin (mg) 0, cal. (kcal) 104, vit. C (mg) 0, Potassium (mg) 6, sodium (mg) 80, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 2

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