Asian Salad Dressing

In another post I did an Asian Salad with Marinated Flank Steak.  You can top it with any salad dressing you’d like, but here’s one of my personal favorite Asian Salad Dressings that’s easy to make in your blender.  It’s all of four ingredients blended for about 30 seconds and TA-DA, it’s ready to serve!  It also keeps well in your refrigerator for up to 2 weeks.  Just store it in a jar fitted with a good lid and shake it up when you’re ready to serve it.

Asian Salad

For the salad, I love chopped kale, shredded cabbage, shredded carrots, red bell pepper, slivered or sliced almonds and crispy Chinese noodles.  For the salad recipe with or without the steak, check out this Asian Salad.

Asian Salad Dressing

Asian Salad Dressing

Category: All Recipes, Appetizer, Beef, Main Dishes, Side Dishes, Vegetables, Vegeterian

Servings:  1 3/4 cups

Asian Salad Dressing


  • 1/2 cup red wine vinegar
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 Tablespoon soy or tamari sauce


  1. In the bowl of your blender, add the vinegar, oil, sugar and soy or tamari sauce. Blend on high for about 30 seconds to dissolve the sugar.
  2. Store in a jar fitted with a lid and refrigerate until ready to use. Will keep for up to 2 weeks.
  3. Shake the dressing just before serving it on your salad.


This goes great on my Asian Salad with Marinated Flank Steak. Visit for the recipe!

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