Spicy Asian Salad Dressing

One of the things I love about living in Hong Kong is the Asian cuisine we are exposed to. My huz and I love trying out new Thai, Vietnamese, Japanese, or Chinese (especially, sichuan cuisine) aromatic dishes that are so unique and flavourful! This dressing has always been a long time fav and really makes our salads taste so much more exciting! If you prefer to leave out the spice (or increase it) please feel free to do so. The toasted sesame oil in the recipe is crucial and is not the same as regular sesame oil, so if you would like yours to taste the same make sure you include this. I also love that there’s no equipment needed to make this dressing – simply throw it into a jar, shake it up and away you go! This one uses liquid stevia or liquid lo han guo (monk fruit) to make it sugar free without any nasties in your body! x

Spicy Asian Salad Dressing

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Recipe by Priscilla Soligo Course: Condiments, Salads, Sauces & Dressings

Ingredients

• 45g Juice of 1 Lemon

• 28g 2 Tbsps Olive Oil

• 16g 1 Tbsp Tamari

• 7g 1 tsp Fresh Ginger, grated

• 6g 2 Tsps Toasted Sesame Oil

• 3g 1 Clove Garlic, grated or minced finely

• 1g / ½ Small Red Chilli, seeded, minced

• Pinch of Celtic Salt

• 8 Drops Liquid Stevia, OR Liquid Lo Han Guo OR a combination of both

Directions

• Place all ingredients into a small glass jar with a tight lid and shake well for a minute or two to incorporate.

Notes

• Storage:  Stores well in the fridge for up to a week to ten days.

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