Asian Salad Dressing Recipe

Have you noticed that bagged salads are getting lighter and lighter? You used to be able to get a full pound of salad greens for $2. Now the bags hold only 12 or 14 ounces, which means I need at least a bag and a half for my family. Lately I have been buying green salad less often. And instead of buying two bags of iceberg lettuce, I buy one of iceberg and then another bag of baby spinach. The spinach adds nice color and nutrition to an otherwise boring salad.

I also often substitute fresh cabbage when making winter salads. It is so easy! I simply cut half a medium sized green cabbage into very thin shreds, grate a carrot into it, and toss it with either 1/3 of a cup of bottled Italian dressing or 1/3 of a cup of my homemade Asian vinaigrette dressing. Half a head of cabbage will make enough salad for my whole family, which costs less and is better for you than bagged lettuce. And a cabbage will last in the fridge for several weeks, unlike lettuce that goes in 3 or 4 days sometimes.

Asian Salad Dressing

* 3 cloves garlic, minced
* 1 tablespoon minced fresh ginger root
* 1/3 cup olive oil (or sesame oil is even better)
* 1/3 cup white vinegar
* 1/3 cup soy sauce
* 3 tablespoons honey
* 1/3 cup water

Put all ingredients into a pint size jar with a tight fitting lid. Put on lid and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator. Enjoy!

{ 13 Comments }

  1. That looks very yummy – I’ll try it.

    My husband would love to have salad every night but I can’t afford it!!

  2. Oh yeah, that looks good.
    I use the cabbage-dodge as well, I love Asian salads and cabbage just fits the bill nicely for that. We make a dressing that is so darned caloric it’s almost sad, but I’m sure it’s healthier than most anything on the market because there aren’t any artificial colors or flavors. I love fresh ginger root!

  3. When I shop for lettuce, I usually grab a bag of salad and a head of green leaf lettuce. I wash the head and bag it with a paper towel, so when it comes around to meal time, I can pull it out and shred it with the bagged lettuce. Sometimes I’ll pick up a bag or a bunch of spinach, too, and add that into the mix.

  4. I was just at the store yesterday and compared…the small bags, best price for iceberg/mixed greens (not even the fancy kind) was 2/5.0o$. The regular head of iceberg was $1.29, and a head of red leaf was $1.69. So, cheaper to buy and wash-and I’ll probably get 2-3 meals from these 2 heads, whereas I would have gotten maybe 1-2 meals out of the 2 bags.

  5. I certainly HAVE noticed those salad bags are lighter! I just love some of those baby greens/spring greens that do brighten a salad. I am VERY eager to try your Asian dressing…with the cabbage too. Thanks!

  6. I’ve quit buying bagged salad/lettuce from the store in the last couple years. We are trying to do more seasonal eating…so we eat and eat and eat salad in the spring/summer. But I am trying to grow lettuce in a raised, covered (with an old window) bed. It’s too early to tell, but I have nice little sprouts. 😉 Thanks for the recipe…it looks GREAT! 😉

  7. This recipe looks great – can’t wait to try it out. We had a 12 oz bag of iceburg “salad” mix on sale for 99cents this week but of course they were out and I forgot to get a rain check! I bought a 50lb bag of carrots at costco so we have been eating those for our veggie lately.

  8. I also have been adding cabbage to all of my salads for a year or so now. It adds a nice crunch and flavor, and is inexpensive and nutritious. As long as I slice it thinly, no one complains. Yum! It is SO good in Chinese Chicken salad, too.

  9. I’d wondered about those bags of salad, but I get them so seldom I wasn’t sure. What I have noticed though, is sliced sandwich bread… Same size loaf, price is increasing, but the bread seems lighter. Like there’s less substance per slice than there was last spring. If you smashed the slice flat, I am sure it would be thinner than it used to be. I’d been picking it up at the day-old bakery, for the “quick & easy” cold lunch making; but I’m not going to feed my family air. I’ll have to break down and make the time to bake my own bread again.

    grr. arr!

  10. Yes, I do realize that this is way down on the list of things to discuss right now as you are in the Dominican but I wanted to share it with you before I forgot. I made a batch of your asian dressing last week and mixed it with a cabbage and carrot slaw. I don’t know if I left out an ingredient or what but it just didn’t have the zing I was hoping for. However, last night I used what I had left in a stir-fry….fabulous. So maybe rather than a dressing it will be a stir-fry sauce at our house! Thanks for sharing. Enjoy your DR trip.

  11. Me again. I just had a lightbulb moment. I just figured out what I didn’t do! I didn’t mix it with the Italian dressing!

  12. Why don’t you just grow your own salad?? It is SO easy.

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  1. […] white sauce takes 5 minutes to make and costs a fraction of a can of cream soup.  Homemade salad dressing is equally fast and will save you a cool $2. Not bad for a 5 minute time investment.  Even better […]