If you follow my dinner plans on Facebook, or my girls’ lunch posts on Instagram, you probably have seen I’ve been on a salad kick lately. That is some because I truly am craving them – I think my body is ready for a spring cleanse. And it is some because in the winter there isn’t a lot of other produce options around here!
This one…is momma’s dressing though.
I know you know by know my love affair with all things Asian cuisine so this dressing has my favorite flavors all whisked together in 2 minutes flat (because I still have a teething baby at my hip – I don’t have time for long drawn out recipes all the time!).
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Asian Salad Dressing
Ingredients
- ½ cup expeller pressed sesame oil
avocado oil
works well too
- ½ cup coconut aminos
this replaces soy sauce - it tastes just like it!
- 2 TB natural peanut butter or almond butter Watch the ingredients! Just peanuts and maybe salt! There shouldn’t be other added oils or sugar. If you want a thicker consistency use 3 TB
- 1 tsp red pepper flakes
more if you like more heat
- 1 ½ tsp ground ginger
- ½ tsp garlic powder
- ½ tsp onion powder
- Sea salt/pepper to taste The coconut aminos are naturally salty just like soy sauce – so just be mindful of that – you won’t need much salt!
Instructions
- Everything into a small mixing bowl and wisk together!
- Makes about 1 ½ cups of dressing – store in the fridge for weeks. Double up if you want!
Want more Asian cuisine? Try my sweet and sour sauce and Thai peanut sauce!
This post was shared at Fat Tuesday!
is a safe brand in a BPA free can)
that the whole recipe fits in. The seasonings can just be layered in, then shaken up, and I can just scoop out what I need on taco night.
to the meat to make a thickened sauce. I particularly like to do this when I make taco meat for taco salads – the “sauce” acts as a nice dressing mixed with 
, but using a simple 
in the oven works just as well, and I did it that way for years.
is going to give you a much smoother finish and texture, however, if that is your thing!
. And while you can definitely use 
, I just love popping the 
into something like this because the flavor is fresher and more intense.
I use – it is one of the most used kitchen tools in my house! Less than 30 seconds and your mayo is nice and thick!
works as well, you just have to drizzle the oil in slowly with the drip top.
for my oldest’s lunchbox this fall. I can 
and have always had very good outcomes on my jams with it. You don’t need a load of sugar to make it work, and you should be able to find it in your health food store. If you can’t, Amazon does carry it.
to squish up the berries while they cook!
?! They are my absolute favorite. I do about half of my jam in the 
so I can give them away for gifts, but the other half I put in the simple (cheap!) BPA free Ball freezer containers. You can put the lids right on and stick them in the freezer– they won’t crack like glass would with a lid on while they freeze! I usually give a few containers to my mom for the year so she can have them in her freezer when the girls spend the night at Gramma’s and might need a PB&J!
if you don’t already have one! You can wash up and have ready to go salad everyday of the week in your fridge! My routine is pick from the garden and wash up right away, into the salad spinner, and into the crisper in the fridge! It keeps much longer!
