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Soy Vinaigrette

Soy Vinaigrette recipe image
This Soy Vinaigrette is a vibrant, quick-to-make dressing that bridges the gap between traditional French vinaigrettes and Asian-inspired dressings. The base of rice wine vinegar provides a gentle acidity, while the soy sauce adds a deep, savory umami punch. Dijon mustard acts as both a flavor enhancer and an emulsifier, helping the olive and sesame oils bind smoothly into a cohesive, glossy dressing. It&# 226;ÂÂs perfect for tossing with sturdy greens like kale or spinach, or as a marinade for tofu, chicken, or roasted vegetables. The sesame oil adds a nutty aroma that lingers on the palate. Because it relies on pantry staples, this dressing is a reliable go-to for weeknight meals, potlucks, or when you need to brighten up a heavy salad. ItâÂÂs vegan, gluten-free adaptable, and incredibly versatile.
Cuisine:
Courses:
Difficulty: Beginner
Servings: 12
Calories: 81.0
Dietary: Vegan, Vegetarian
Description
This Soy Vinaigrette is a vibrant, quick-to-make dressing that bridges the gap between traditional French vinaigrettes and Asian-inspired dressings. The base of rice wine vinegar provides a gentle acidity, while the soy sauce adds a deep, savory umami punch. Dijon mustard acts as both a flavor enhancer and an emulsifier, helping the olive and sesame oils bind smoothly into a cohesive, glossy dressing. It&# 226;ÂÂs perfect for tossing with sturdy greens like kale or spinach, or as a marinade for tofu, chicken, or roasted vegetables. The sesame oil adds a nutty aroma that lingers on the palate. Because it relies on pantry staples, this dressing is a reliable go-to for weeknight meals, potlucks, or when you need to brighten up a heavy salad. ItâÂÂs vegan, gluten-free adaptable, and incredibly versatile.
Ingredients
  • 1 tablespoon Vinegar rice wine
  • 2 teaspoon Soy sauce
  • 1 teaspoon Mustard Dijon
  • 2 tablespoon Oil, olive
  • 1 teaspoon Oil, sesame
Directions
  1. 1
    In a small bowl or jar, combine the rice wine vinegar, soy sauce, and Dijon mustard.
  2. 2
    Whisk vigorously until the ingredients are fully combined and smooth.
  3. 3
    Slowly drizzle in the olive oil and sesame oil while continuing to whisk until the dressing is emulsified and glossy.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 81.0kcal
% Daily Value *
Total Fat 8.8g14%
Saturated Fat 1.3g7%
Cholesterol 0.0mg0%
Sodium 151.3mg7%
Total Carbohydrate 0.4g1%
Dietary Fiber 0.1g1%
Sugars 0.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store in an airtight container in the refrigerator for up to 1 week. The oils may solidify slightly when cold; let it sit at room temperature for a few minutes and whisk again before using.

Substitutions: If you do not have rice wine vinegar, white wine vinegar or apple cider vinegar can be used, though the flavor profile will shift slightly. For a gluten-free version, ensure your soy sauce is tamari.

Variations: Add a teaspoon of honey or maple syrup for a touch of sweetness, or a pinch of red pepper flakes for heat.

Yield: This recipe makes approximately 1/4 cup of dressing.

Keywords: soy vinaigrette, dressing, salad dressing, umami, vegan, quick recipe, rice wine vinegar, dijon mustard, sesame oil, olive oil, emulsion, asian fusion, healthy, low carb, pantry staples, marinade base, gluten free option, no cook, easy dressing, flavorful
Read it online: https://www.chefs-mate.com/recipe/soy-vinaigrette/