Green Salad With Soy Vinaigrette
Updated June 7, 2021
Yunhee Kim for The New York Times
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
⅓ cup peanut or other neutral oil
2 tablespoons rice vinegar or freshly squeezed lemon juice, or more to taste
1 teaspoon soy sauce
½ teaspoon sesame oil
Salt and freshly ground black pepper
6 cups torn assorted greens, like mesclun or any lettuce
Nutritional analysis per serving (4 servings)
2 grams carbs; 179 calories; 12 grams monosaturated fat; 5 grams polyunsaturated fat; 1 gram saturated fat; 19 grams fat; 1 gram fiber; 257 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine all the ingredients except the greens in a blender and turn the machine on; a creamy emulsion will form within 30 seconds. Taste and adjust the seasoning, adding more vinegar if necessary until the balance tastes right to you.
- Step 2
Put the greens in a bowl, drizzle with the vinaigrette and toss. Taste and adjust the seasoning and serve immediately.
Private Notes
Comments
A good Asian dressing- I used it on a slaw of radicchio, carrot, bell pepper, and cucumber. Delicious. I didn't use as much neutral oil as the recipe calls for (maybe 2-3tbs?) but I like an acidic dressing.
I eliminate the neutral oil and increase the sesame oil to 2 teaspoons or to taste. And, black rice vinegar adds a more pungent flavor as compared to the lighter rice vinegar. Add a squirt of hot sauce and sprinkle with sesame seeds after tossing. As a daikon radish aficionado I often grate some daikon root on a hand grater, squeeze out as much liquid as i can, and add that to the greens.
Excellent; like many Bittman recipes v. simple. (Compare excellent Cucumber and Tomato Salad With Cilantro and Mint, where his instructions are simply to toss all ingredients.) Doesn't need a blender, just a shaker.
Excellent; like many Bittman recipes v. simple. (Compare excellent Cucumber and Tomato Salad With Cilantro and Mint, where his instructions are simply to toss all ingredients.) Doesn't need a blender, just a shaker.
Use as a starting point. Add mirin.
In our house we avoid soy as much as feasibly possible, so always replace soy sauce with coconut aminos. If anyone has other substitute suggestions for soy sauce, would love your secrets! Peace.