This sweet and savory asian-inspired balsamic vinaigrette can be made in 5 minutes with 5 ingredients. The addition of soy sauce elevates this dressing from a traditional balsamic vinaigrette and can be used as a dressing, marinade, or in stir-frys!
There many benefits to making your own dressing at home as compared to purchasing a store-bought version. As someone with celiac disease, the most compelling reason is that it’s probably faster (and easier) for me to whip up this batch then it is for me to read through ingredient labels for a gluten free version at the store! Here are some of the benefits of making your own dressing:
- It’s quick and easy (and uses common ingredients)
- You control the added sugar (store-bought versions can be high in sugar!)
- You control the type of oil (its common for brands to use canola oil, which is highly processed & often undergoes bleaching and deodorizing)
- This recipe doesn’t contain gums (which are needed to extend shelf-life)
- This recipe is vegan (egg yolks are often used as binders and emulsifiers)
5 Ingredient Asian Balsamic Vinaigrette
Balsamic vinaigrettes are one of the simplest dressings to make and they are extremely versatile! They can be used as salad dressing, marinades, and flavor stir fry's.
Equipment
- 16 oz Mason Jar (or Leftover Pasta Jar)
- Measuring Spoons
- Microwave or Stove
Ingredients
- 3 tablespoons olive oil (extra virgin)
- 3 tablespoons balsamic vinegar
- 2 tablespoons brown sugar (sub maple syrup)
- 2 tablespoons soy sauce (gluten free)
- ½ tablespoon dijon mustard
Instructions
Combine Ingredients Together
- Add all of the ingredients to a microwave-safe jar. Microwave for 20-30 seconds or heat over medium low heat on the stove (until the sugars dissolve).
- Cover the mason jar with a lid and shake vigorously to combine (be careful when opening the lid, as pressure may build up).
Taste & Adjust Flavor
- If it is too sweet, add balsamic vinegar (1 teaspoon at a time). If it is too tart, add sugar (1 teaspoon at a time).
Store
- Cover and store in the refrigerator for up to 1 week. Not freezer friendly.