Asian Vinaigrette Premium PD Recipe

2016-06-07

This is the ultimate oil-free umami dressing, with the body and balance to dress any salad creation from Asian style slaw, to matchstick cucumbers with carrots, to Protective Diet Chop Suey Salad. Use the assistance of a recipe guide to chop up a fresh protective masterpiece, or get creative and have it your way.

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(4.9 / 5)

4.9 5 21

21 people rated this recipe

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Comments (11)

  1. posted by Jackie Cochran on September 17, 2020

    I thought I loved the Sweet Mustard salad dressing, but, Holy Moly!!! This dressing taste just like one you’d get at an Asian restaurant. I can not get enough! It is great on a simple salad and served along with Chinese Take In, another great recipe, it feels like a night out!
    Julie Marie is a wizard at creating comforting & familiar recipes. Thank you Julie

  2. posted by Dorothy on July 2, 2016

    What?? No nuts? Julie HOW did you do this? I swear it tastes like there are nuts in this vinegarette! This is so delicious, ummmm. Now I can get my Asian on!

  3. posted by dianeb on June 30, 2016

    I have never liked the taste of ginger. But to leave it out will compromise Asian dressing I suppose. Is there anything else I could use to still retain the Asian dressing flavor?

  4. posted by veganinblack on June 20, 2016

    PD Salad Month! By far my new favorite salad dressing, oil free, sugar free, nut free, vegan Asian Vinaigrette. Julie Marie Christensen thank you, you knew I’d love this one. Organic ready chopped broccoli slaw with carrots, cucumber, red onion, purple cabbage served over hot organic long grain brown rice. Garnished with King Sauce and cilantro, my new staple.

  5. posted by mcddeb on June 13, 2016

    Does this thicken as it sits? Just made it, only had black chia seeds, does that make a difference? What I ended up with is very watery.

    • posted by Julie Marie on June 13, 2016

      If it was made using the measurements listed and a high-speed blender it will have the consistency of a vinaigrette. It will coat veggies just like an oil based vinaigrette. It will thicken slightly when refrigerated. I use white chia to keep dressings lighter in color. The dark color is not very appealing in some of the lighter vinaigrette. I order white chia using the green link on the recipe.

      • posted by mcddeb on June 14, 2016

        Thanks, except of the chia seeds, kept true to the ingredient list. It is the consistency of a vinaigrette, don’t know why I was expecting a little thicker. Making the Asian salad today.

  6. posted by Jane Swart on June 7, 2016

    OMG this dressing is SO much better than any store bought that I’ve ever had. Totally on my short list for salad dressings.

  7. posted by jill sterner on June 7, 2016

    Julie I can tell I will Luv this Asian Vinaigrette just by Reading the ingredients
    I luv the Sweet Vinegarette too So Like your Great Creations XO Mom

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