Chinese Chicken Salad Dressing

Asian chicken salad has grown in popularity as a light, healthy alternative to heavier, mayonnaise-based chicken salads. Ranging in ingredients from asparagus to cabbage to mandarin oranges and wonton strips, the one thing that stands out across the nation about this salad is the sweet but light Chinese chicken salad dressing.

The dressing is both tangy and sweet, and it is surprisingly easy to make. Because it is an oil and vinegar dressing, Chinese chicken salad dressing will also keep in the refrigerator much longer than any homemade mayonnaise-based dressings. In fact, once you whip up a batch of this dressing, you may want to let it sit in the refrigerator for a day or two before using it. The flavors will mingle and infuse into the dressing, making it a delightful topping for your salad.

Quick and Easy Chinese Chicken Salad Dressing

Ingredients You Will Need:
¼ cup rice wine vinegar
¼ cup brown sugar
2 tablespoons dark soy sauce
1 tablespoon Asian red chili sauce
2 teaspoons fresh ginger
½ grape seed oil

How to Make Easy Chinese Chicken Salad Dressing
Peel and grate two teaspoons of fresh ginger root and place gratings in a mixing bowl. Add rice wine vinegar, brown sugar and soy sauce and whisk together. Carefully whisk in chili sauce, whisking to avoid any lumps. Finally, add in grape seed oil, whisking again to incorporate oil into vinegar mixture. The salad dressing will separate as it sits, so you will need to shake or mix the dressing again immediately before serving.

If you like a dressing with an emphasis on cilantro and no ginger, try this salad dressing recipe:

Asian Chicken Salad Dressing

Ingredients You Will Need:
½ cup soy sauce
½ cup freshly squeezed lemon juice
¼ cup sugar
2 tablespoons white vinegar
1 teaspoon salt
½ teaspoon black ground pepper
2 tablespoons Asian sesame oil
½ cup olive oil
½ cup chopped fresh cilantro
½ cup minced scallions

How to Make Asian Chicken Salad Dressing
Combine ingredients in a small mixing bowl, whisking to mix thoroughly. Mix immediately before serving as salad dressing will separate. Do not store this dressing for more than 24 hours since fresh cilantro and scallions may begin to get mushy and decompose even if kept in refrigerator.

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Making homemade salad dressing is simple. Start by perfecting your whisking techniques with basic oil and vinegar based recipes before moving on to more complicated recipes. Within minutes, you'll have a low-sodium, preservative-free alternative to bottled dressings.

When you decide to make homemade vinegar, you first need to either purchase or make mother, a stringy, gelatin-like substance that is nothing more than bacteria and yeast cells. Mother can be created with any liquid that has sugar or starch in it.

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