If you’re like me, meaning you can’t have soy, you know how hard it is to find soy free Asian salad dressings. I
love Asian flavors. So, I was incredibly bummed that I had to miss out on my favorite flavors. Not the case anymore! I’m super excited to share this recipe with you today for my Asian Ginger Chia Dressing.
This dressing is a mix of all the flavors I love. It's incredibly vibrant from the ginger, lime, and coconut aminos, slightly sweet from the honey, and it has the bonus benefit of healthy fats from the chia seeds. Pretty exciting, right? It’s a dressing that’s not a bunch of junk! I’m not a fan of oily dressing, so I decided to use chia seeds as the emulsifier for this dressing. I absolutely love the texture the chia seeds add to this dressing. Think of a dressing with poppy seeds . . . it’s like that! Not only can you use it as a dressing, but I use it to marinate and cook with as well!
I served this as a dressing for seared Ahi tuna, fresh crisp broccoli slaw, and sautéed mushrooms. It was the perfect mix of warm and cool, light, and refreshing for a summer meal. I hope you love it as much as I do!
Asian Ginger Chia Dressing
Makes about ¾ cup
- ¼ cup Coconut Aminos
- Juice of 1 Lime, or 3 Tbsp
- 2 Tbsp Bob’s Red Mill Chia Seeds
- 2 Tbsp Rice Wine Vinegar
- 1 Tbsp Honey
- ¼ tsp Ground Ginger
- 1/8 tsp Turmeric
Combine all the ingredients in a glass container. Refrigerate for 8 hours. Shake well before you use.
This dressing is a mix of all the flavors I love. It's incredibly vibrant from the ginger, lime, and coconut aminos, slightly sweet from the honey, and it has the bonus benefit of healthy fats from the chia seeds. Pretty exciting, right? It’s a dressing that’s not a bunch of junk! I’m not a fan of oily dressing, so I decided to use chia seeds as the emulsifier for this dressing. I absolutely love the texture the chia seeds add to this dressing. Think of a dressing with poppy seeds . . . it’s like that! Not only can you use it as a dressing, but I use it to marinate and cook with as well!
I served this as a dressing for seared Ahi tuna, fresh crisp broccoli slaw, and sautéed mushrooms. It was the perfect mix of warm and cool, light, and refreshing for a summer meal. I hope you love it as much as I do!
