Soy Vinaigrette, or the Only Salad Dressing I Ever Use

soy vinaigrette

Every year come January, I resolve to eat more vegetables.

And, ermmm, exercise more frequently and lose those last five pounds, which I soon forget all about sometime in February, as if those early hopeful days of January never happened.

But this year I have a secret weapon, at least for eating more vegetables. It’s the best salad dressing ever. I came across it on Serious Eats, and I’ve never been the same. I put it on just about any salad, even ones that might not necessarily seem compatible. I have been known to slurp the leftover dressing right out of the bowl. I have the freaking recipe memorized for crying out loud!

OK maybe I am going just a wee bit overboard. But seriously, it’s pretty much the only salad dressing I ever eat anymore.

I keep a mason jar of the stuff in the refrigerator, ready to go should any opportunity for salad arise.

Soy Vinaigrette

Adapted from J. Kenji Lopez-Alt at Serious Eats

A couple notes on the recipe: mine is a pared down version, with fewer ingredients and a little less oil. Originally, I swapped the Dijon for maple syrup, because I was out of mustard at the time, and I find honey a little messy to work with. But I liked the maple syrup version so much I kept it that way. That said, maple syrup is not as good as an emulsifier as mustard or honey, so you need to give the dressing a good shake right before dousing your salad. Read more about emulsifiers and salad dressing in the original post here.

4 tablespoons rice vinegar

2 tablespoons soy sauce

4 teaspoons maple syrup

½ cup canola oil

¼ tsp salt

Put all ingredients in a jar, screw on a lid and shake, shake, shake!