Tired of boring salads? Elevate your greens with this incredibly flavorful and easy-to-make Asian Five-Spice Dressing! This low-fat vinaigrette gets its intriguing, aromatic flavor from a blend of delicate rice vinegar and Chinese five-spice powder—a warm mix of cinnamon, fennel, star anise, and pepper. It’s the perfect way to liven up a simple salad, marinate tofu, or drizzle over steamed veggies. This recipe makes about 1 1/4 cups / 310 mL.
Ingredients
• 1/2 cup / 125 mL rice vinegar
• 1/2 cup / 125 mL rice syrup
• 2 tablespoons / 30 mL water
• 2 tablespoons / 30 mL unrefined sesame oil
• 1 clove garlic, minced
• 2 teaspoons / 10 mL minced ginger
• 1/2 teaspoon / 2 mL toasted sesame oil
• 1/4 teaspoon / 1 mL five-spice powder
Instructions
1. Combine all —rice vinegar, rice syrup, water, unrefined sesame oil, garlic, ginger, toasted sesame oil, and five-spice powder—in a blender.
2. Process for 15 seconds until smooth and emulsified. Alternatively, place all in a jar with a tight-fitting lid and shake vigorously for 15 seconds or until the rice syrup has completely dissolved.
3. For the best taste, allow the dressing to rest for at least 1 hour before serving to let the flavors meld together.
Nutritional Information
• Per 2 tablespoon / 30 mL serving: 88 calories, 15 g carbohydrates, 3 g fat, 0.2 g protein. Calorie breakdown: 69% carbohydrate, 30% fat, 1% protein.
Pro Tips
• Agave syrup can be used as a 1:1 substitute for rice syrup.
• For easier mixing by hand, ensure your rice syrup is at room temperature before shaking.
• Drizzle over steamed greens, use as a marinade for tofu, or toss with a sprouted lentil salad.
• Store in an airtight container in the refrigerator for up to 3 weeks.
FAQ
Q: Is this five-spice dressing vegan
A: Yes, this Asian five-spice dressing is 100% vegan. All ingredients listed, including the rice syrup and sesame oils, are plant-based, making it a perfect choice for a vegan diet.
Q: How can I make a high-protein vegetarian meal with this dressing
A: This dressing is an excellent component for a high-protein meal. Use it as a flavorful marinade for firm tofu or tempeh before baking or pan-frying. You can also toss it with a sprouted lentil salad, edamame, or chickpeas to create a complete and satisfying dish.
Q: Can I make this dressing soy-free or gluten-free
A: This recipe is naturally soy-free and gluten-free as written. It uses rice vinegar and does not contain any soy sauce or tamari. To be certain, always check the label on your five-spice powder to ensure it was processed in a gluten-free facility if you have a severe allergy.
Q: How long can I store this homemade vegetarian dressing
A: You can store this dressing in an airtight container or sealed jar in the refrigerator for up to 3 weeks. The flavors will deepen after the first day. Simply give it a good shake before each use to re-emulsify the ingredients.
