Asian-Style Balsamic Salad Dressing
This Asian-style balsamic vinaigrette is a simple way to add bold flavour to your salads. Made with just a few pantry staples, it's sweet, tangy, and enriched with a subtle umami note from soy sauce. Try it with everything from crisp coleslaw to roasted vegetable salads—it’s a versatile dressing that complements a wide range of flavours.
Ingredients
- 1 tbsp mustard
- 3 tbsp balsamic vinegar
- 180 ml oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garlic granules or 1/2 clove fresh garlic crushed
- 1/4 tsp salt to taste
Instructions
- Place all of the ingredients in an empty 320 ml (or larger) jam jar (or mason jar). Either stir with a teaspoon or fork, or screw on the lid tightly and shake the jar until the dressing is mixed together. I usually start the process off with a spoon and finish by shaking the jar.
- You can also make this dressing in a jug or a bowl, using a spoon, fork or small whisk to stir it, but you should transfer it to an air tight container to store it.
- You will need to shake the jar before each use.
- This will make enough dressing for several meals.
Notes
If you used garlic granules, you can keep it for 3-4 weeks. However, if you used fresh garlic, you will only be able to keep it for 5 days at the most.