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The Easter Bunny was very good to our seven-year-old yesterday, and we now have enough candy in our house to get us through to Halloween! But the thing is, (luckily) our daughter doesn’t have much of a sweet tooth at all, and she’s FAR more interested in sorting and organizing her stash into different piles than actually eating all the candy! So – that leaves it for Jack and me to eat (not such a good thing)!
After eating just a little too much Easter candy yesterday – we’ll be enjoying some healthier fare this week, and our Asian Citrus Vinaigrette is the perfect, flavorful dressing to put on a salad!
Each ingredient that goes into this Asian citrus vinaigrette packs a ton of flavor – and it’s a wonderful combination of orange juice, lime juice, soy sauce, agave nectar, chili paste, fresh garlic and ginger – plus a mix of sesame and grapeseed or canola oils. It takes just minutes to make this wonderful Asian citrus vinaigrette – and this also can be used as a terrific marinade or stir-fry sauce for chicken, beef or pork! In fact, this vinaigrette is so versatile, you’ll want a bottle of this in your refrigerator at all times!
And – check out this delicious Asian Chicken Salad that we made using this delicious Asian citrus vinaigrette!
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Asian Citrus Vinaigrette
Diluting the sesame oil with canola or grapeseed oil in this vinaigrette makes this recipe much more versatile. Using only sesame would limit the amount of recipes that this could be used in, however feel free to use all sesame if that is the flavor profile you are looking for. Also, try to use a good quality soy sauce (first ingredient listed on the label is soy and not water or salt).
- 1/4 cup orange juice
- 1 teaspoon lime juice
- 2 tablespoons soy sauce
- 2 tablespoons agave nectar or honey
- 1/4 teaspoon chili paste or Sriracha (add more or less depending on how spicy you like it)
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh ginger
- 1/4 cup mixed sesame oil and grapeseed oil or canola oil
- In a blender or small food processor, puree all ingredients except oils until combined. Slowly add oils with blender running until all of the oil has been added.
- Use as a dressing over salad, as a marinade for chicken or pork or as a stir fry sauce with a little corn starch added.
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