I’ve been making this Low-Carb Asian Salad Dressing for my family since the boys were in grade school. If you can believe it, both are now in college! It’s a family favorite that’s tasty on everything and super easy to make. All you need is 5 healthy ingredients and a mason jar, and you’re good to go!
We serve Low-Carb Asian Salad Dressing over everything. Raw greens, steamed greens, even rice. I haven’t had rice since 2001 when I went grain-free. I realize now, looking back, that this move, of giving up grains, which are incredibly high in carbohydrates, was a precursor to the Keto Diet, which I started in 2014.
Have you seen all of the Keto Diet recipes I have on the website? With everything from Keto Bread to Keto Brownies and much more, you’ll want to check out my Keto Diet Recipes page if you’re a fan of low-carb, high-fat (LCHF) diets!
With no sugar and only a tablespoon of orange juice this low-carb, high-fat salad dressing is the perfect condiment for the Keto Diet. In my travels, I come across many people who believe that Keto Diet foods can’t contain any carbs or sweeteners, and that is simply not the case. Ideal foods for the Keto Diet contain more fat than carbohydrates and protein combined.
It’s all about the macronutrient ratios for this diet, along with the ultimate goal of getting into ketosis so that you become fat adapted for fuel.
When my boys were little they fought over the last drops of this salad dressing every time I made it. That’s how good it is! They’ve always loved having it over home grown greens from our garden. One thing I was good at when they were little was coming up with a variety of interesting salad dressings to keep them coming back for more greens!
I’m super excited to let loyal fans know that nutrition information is available for Paleo Cooking from Elana’s Pantry, my latest low-carb cookbook, here on the website. If you own the book, you now have all the macros available to you! If you’re thinking of buying this New York Times Best Seller you can have a wonderful sneak peek of every recipe here!
This post is an oldie but goodie from the archives. I first shared this recipe way back in 2009!
Comments
17 responses to “Low-Carb Asian Salad Dressing”
I remember this recipe used to use agave or honey, can you tell me the original one, I liked that one very much :)
Silvana, thanks for your comment! Not sure what that was but feel free to experiment!
That’s a delicious and tasty recipe thanks for sharing with us.
Priyanka, you’re welcome!
Elana, I cannot believe both your boys will be in college!! How time flies.
I have all your cookbooks and I use them regularly, all the recipes are easy and they work!!
Sheila, I’m right there with you! I can barely believe it myself! So glad to hear you are enjoying all of my cookbooks, and BTW, I now provide nutrition information for the recipes in them :-)
https://elanaspantry.com/cookbooks/
Enjoy!
Elana
Is there a substitute for the ume plumb vinegar? I hate buying ingredients for things I don’t know if I even like yet, ya know? So many bottles of things I’ll never use again in my fridge :(
Mary, I haven’t tried that so not sure :-)
Mary – I’m thinking you’ll love the recipe and use up the entire bottle of Ume plum vinegar
You can easily use ume plum vinegar in any recipe …dressings soups even in baking….it’s also healthy for your stomach. It is a bit pricey but so worth it.
Thanks Julianne! Yes, ume plum vinegar is a total staple in our house and we use it in so many of my recipes :-)
The ume plum vinegar is so worth buying! I love it and just shake it on vegetables by itself sometimes!
Darren, I totally agree! It’s one of my favorite ingredients to have on hand :-)
This dressing was easy & delicious! Nice change from our usual balsamic & evoo!
Thanks Jess! It’s one of our favorites :-)
How long can you store them?
Karen, around a week of two in the fridge :-)
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