orange imho
Love me a french vinaigrette. Dijon, red wine vinegar or lemon, olive oil, salt, pepper, and garlic. Yum.
Olive oil, vinegar, clove of garlic, a squirt of brown or Dijon mustard seal and leave in the fridge overnight
Red wine vinaigrette with a boatload of pepper.
fkn love salads man
honey mustard is always great, if not a bit overpowering
i have no idea what's in it or why it's generically called "asian" (I think it's miso flavored) but that's always a good salad dressing too
i have no idea what's in it or why it's generically called "asian" (I think it's miso flavored) but that's always a good salad dressing too
Like the ginger kind or the sesame kind? Both are p good
i think it might be sesame? idk but it's fucking good. ginger salad dressing sounds delicious too
The ginger kind is like what they serve at teppanyaki restaurants over in the USA. I've never made it, but this recipe seems about right. There's a bottled one in quite a few of the produce sections of grocery stores around me that's not bad.
Lemon juice and lemon-pepper. Extremely simple and works with almost everything. Maybe I'm just a lemon guy.
The gritty texture and slight saltiness might be an obstacle but I'm sure I could probably finish a glass if money was on a table, tbh.
Italian. Doesn't get tiring to eat, not too thick so it's easy to mix, more healthy than other dressings (presumably), more neutral so it goes better with vegetables and stuff.
sometimes peanut sauce dressing hits just right especially with lots of crunchy cabbage
It’s also a great marinade. A fun trick is marinating the tofu in it, making a salad and putting the salad in the fridge, cooking the tofu in the marinade and pouring it all over the salad when you’re ready to serve everything. The temperature contrast really adds something to it.
Tofu gang stays winning, can’t do that with a marinade that had meat in it.
RANCH. Mostly because it doubles as a dressing and a dipping sauce for pizza.
I found a Caesar vinaigrette that is basically the only thing i use anymore
Depends on the type of salad, but I do enjoy a "Japanese" style dressing that's on every seaweed salad in Australia. But it does also work with an alfalfa sprout based salad.
I usually mix to taste the following ingredients:
- Mirin (or Shaoxing if I'm out)
- Vinegar (rice wine, generally, I suppose balsamic or a grape wine vinegar would hit similar notes, just not white vinegar or a dark Chinese)
- Sugar
- Sesame oil (toasted)
- Sesame seeds
- Soy sauce (light, or even the white soy sauce)
And optionally
- Wholegrain mustard for a little bit of tang.
I do not have any measurements whatsoever.
Otherwise, a basic French vinaigrette is good. I don't have white people food (read: raw vegetables, the Weibo meme trend is real) often enough to justify taking up valuable shelf/fridge space for store bought sauces.
Bonus: If you like Caesar dressing, and you want to make some from scratch, sub out whatever mayo you were going to use with Kewpie. Thank me later. Also canned/bottled anchovies instead of the tube paste and blend it yourself is good but you'd end up with leftover anchovies so idk.
Pippali is slightly sweet and almost umami-adjacent, while also having the standard black pepper notes. It tastes and smells way better than black pepper
Russian or 1k Island.
I put that shit in my beef burritos beside the hot sauce.
Mmmmmm
