Sesame-Soy Vinaigrette (aka the best salad dressing ever)

I had to come up with a name for this because in my family, if you say salad dressing, then everyone assumes you’re talking about this recipe by default. It’s practically the only one we use because it is super light, pairs with almost every salad ingredient, and adds the perfect amount of flavor to keep salads interesting.

You can make a big batch and store the rest in the refrigerator for quick and easy side salads or even a whole meal!

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Ingredients:

(The ratio of ingredients is what’s important, but I typically use a ½ cup measure because it makes just enough dressing to fill an empty water bottle. You can scale it to ⅓ cup or ¼ cup depending on how much dressing you’d like!)

• 1/2 cup Maggie soy sauce*

• 1/2 cup water

• 1/2 cup vinegar

• 1 cup sugar

• 1/4 cup sesame oil

• 1/4 cup vegetable oil

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Directions:

(Dressing) Mix all the ingredients together. (I usually pour it into an empty water bottle and shake it because it helps emulsify/ mix in the oil the best)

Chop up your favorite salad ingredients and that’s it!

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NOTES:

• *Maggie soy sauce is actually labelled Maggi seasoning sauce, but it’s pretty much a sweeter soy sauce that works really well in marinades and dressings.

• I usually store the dressing in an empty plastic water bottle because it’s disposable/ easily replaceable, and you can pour dressing on top of salads without making a mess or contaminating the remaining dressing.

• This dressing pairs well with a bunch of different salad ingredients, but here are some of my favorites!

  • Romaine lettuce

  • Baby spinach

  • Cucumber

  • Cherry tomatoes

  • Apples

  • Corn

  • Roasted chickpeas (chickpeas + salt +cumin in a 400 degree airfryer for 12 minutes)

  • A bit of green onion

  • Grilled onions

  • Mandarin oranges

• You can also add a protein like pan-seared chicken, baked tofu, or anything else to make the salad a full meal!

Source Recipe: This is another one of my aunt’s recipes :)