Once you try this homemade salad dressing recipe, you’ll question why you ever bought store-bought salad dressings. This recipe is so simple and only takes five minutes to make. The ingredients are fresh and without any preservatives or other added ingredients which is a big bonus in my book.
In fact, I’m pretty sure you have all the that you need in your pantry to make this recipe!
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Easy Homemade Salad Dressing
My husband will not eat a salad without this homemade salad dressing. If we run out of it my husband has a panic attack! So, you can imagine that I always have to have it on hand.
I found the recipe from an old church cookbook and it compliments a Chinese chicken salad that is yummy too. One of these days, I’ll try and get the salad up on the blog as well. But, I do have a yummy salad topper, they are the best-sugared walnuts and like this recipe. Similar to this recipe this one it only takes about six minutes to make in the microwave! Sometimes I’m all about quick and easy recipes.
So, as you can see, there are only four ingredients in this Asian Salad Dressing Recipe. And the cool thing is that you probably have these ingredients in your kitchen pantry right now.
I must say that I did update this recipe recently. The sugar has a difficult time dissolving so I dissolve it first with a little bit of water. Now, it is a perfect salad dressing every time. See the recipe below on how to deal with the sugar issue.
What are you waiting for, let’s make this yummy Asian salad dressing?
Asian Salad Dressing
- ½ cup apple cider vinegar
- 1 cup granulated sugar
- ¼ cup water
- 1 cup cooking oil
- 2 tbsp soy sauce
- Combine sugar and water in a small saucepan. Cook and stir at low heat until sugar dissolves.
- In a big bowl or pyrex container whisk all the ingredients together thoroughly.
- Pour into a mason jar or into a container that has a wide mouth opening. The sugar needs to be stirred before using, so you want a container that allows stirring or shaking.
A little side note
There is one little thing about this recipe, the sugar tends to not dissolve that great. I have tried cooking the sugar with the oil and I think it still has issues. Well, I now store it in a wide-mouth glass container like the jar you see in this photo. I like the big opening so that we can stir it before using it. I have tried a pretty bottle but the sugar is difficult to shake loose from the bottom.
Here are a few links to a few containers for your convenience. I see that a few have some cool mixing attachments. I should try one of them and follow up on this blog post.
Here are a few of my other recipes: