If you are a fan of Asian-inspired cuisine, you will love this flavor-packed keto Asian salad dressing. It is a delicious blend of nutty, sweet, and savory flavors and is sure to brighten up any salad. With less than 10 minutes of prep time, this easy dressing is incredibly easy to make. Get ready to kick-start your low-carb journey with some delicious international flavors.
Are you looking for a tasty and spicy way to add flavor to your salads?
I am a big fan of salad on a keto diet, and a good homemade dressing is the best way I know of to make them delicious.
That is why I’ve made keto-friendly versions for all of my keto salad recipes. From Keto Italian dressing, honey mustard, balsamic vinaigrette, ranch, poppy seed, caesar, and blue cheese dressing, I am all about finding ways to enjoy your favorite flavors without all the carbs.
Today I am going to teach you how to make a low-carb Asian dressing that is bursting with flavor.
It's incredibly easy to make and takes just 10 minutes from start to finish. (And that is assuming you are going to peel and mince your garlic and ginger. Use frozen or jarred to make this recipe even quicker!)
Let’s dive into this simple but delicious recipe for keto Asian dressing now.
Ingredients
- Rice Vinegar: Make sure you use unseasoned rice wine vinegar, because seasoned rice wine vinegar typically has added sugar.
- Coconut Aminos: You can find this at most grocery stores near the soy sauce, as well as online. It is a great low-carb substitute for soy sauce and is gluten, grain, and dairy free.
- Lime Juice: Freshly squeezed lime juice will give you the best flavor but bottled can be used in a pinch.
- Ginger & Garlic: Minced fresh ginger and garlic add a nice kick to this keto sesame ginger dressing. If you don’t have any on hand, you can use jarred or frozen minced garlic and ginger instead. You could also use ginger paste if you have it on hand.
- Sea Salt & Red Pepper Flakes: These ingredients are key to balancing the classic Asian salad flavor.
- Sesame Oil & Extra Virgin Olive Oil: These two oils are the perfect combination for a balanced, flavorful dressing.
- Swerve Confectioners: This is an all-natural sugar substitute that works great in this recipe to balance out the acidity of the vinegar and lime juice.
Step by Step
First, start by adding the rice wine vinegar, coconut aminos, lime juice, ginger, garlic, salt, and crushed red pepper flakes to a blender.
Blend until everything is combined.
Next, add the sesame oil, olive oil, and Swerve Confectioners.
Process until the low carb asian salad dressing is smooth. Taste and adjust the seasonings as desired.
Transfer the dressing to a jar or container and store in the refrigerator until ready for use. The dressing will last up to 1 week in the fridge.
Serving Suggestions
I like to use this keto Asian salad dressing recipe to make Keto Asian Salad. Alternatively, make a delicious bowl with palmini noodles, cooked and shredded chicken breasts, cilantro, green onion, red cabbage, bell peppers, and almonds.
Tools Needed to Make
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- Blender or Immersion Blender
Storage
Leftover keto Thai salad dressing can be stored in a sealed container in the refrigerator for up to seven days. I like to use a mason jar for storing dressing.
If you can, pull the dressing out 15 minutes before you plan to use it, and give it a good shake once the oil has warmed a bit to make sure that all of the flavors are combined.
Keto Asian Salad Dressing
Equipment
- Blender
Ingredients
- ¼ cup unseasoned rice wine vinegar
- ¼ cup coconut aminos
- 2 tablespoons lime juice
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced garlic
- ½ teaspoon sea salt
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons sesame oil
- ½ cup extra virgin olive oil
- 2 tablespoons Swerve confectioners
Instructions
- Place the rice wine vinegar, coconut aminos, lime juice, ginger, garlic, salt, and crush red pepper flakes in a blender.
- Blend to combine. Add sesame oil, olive oil, and sweetener. Process until smooth.
- Taste and adjust the seasonings as desired.
- Transfer to a jar and refrigerate until ready to serve.
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