Best Spicy Asian Vinaigrette Recipes

ASIAN SLAW WITH SPICY THAI VINAIGRETTE

Steps:

• Whisk all ingredients except oils in a large bowl. Slowly drizzle in oils while whisking. Taste and adjust seasoning with more salt and lime juice if needed.
• Combine the vegetables in a large bowl, season with salt and pepper. Toss to mix thoroughly. Pour in the Thai vinaigrette to taste and toss to mix. Adjust, adding more if desired. Enjoy!

SPICY ASIAN VINAIGRETTE

Steps:

• Whisk the vinegar, honey, fish sauce and Sriracha together in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in sesame seeds and a few grinds of pepper.
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ASIAN STEAK SALAD WITH SPICY VINAIGRETTE

Steps:

• Prepare the marinade: Place lime juice, zest, ginger, garlic, and scallion in a small bowl, and whisk to combine. Place steak in a shallow dish; cover with marinade, turning to completely coat. Transfer to refrigerator, and marinate 1 hour.
• Remove steak from refrigerator 30 minutes before cooking; let sit at room temperature. Heat a grill or grill pan over medium-high heat. Remove steak from marinade, and season with black pepper. Sear steak until browned on the outside and cooked to desired doneness inside, 5 to 6 minutes on each side for medium-rare. Transfer steak to cutting board; let cool slightly, and thinly slice on the bias.
• In a large bowl, combine red bell pepper, carrots, cabbage, papaya, cilantro, mint, and bean sprouts, if using. Drizzle with the vinaigrette, and toss well to combine. Arrange vegetables and steak on four serving plates. Garnish each serving with 1 1/2 teaspoons chopped peanuts.

SPICY VINAIGRETTE FOR ASIAN STEAK SALAD

Steps:

• Combine all ingredients in a small bowl, and whisk to combine.

ASIAN CHICKEN SALAD WITH SPICY ORANGE VINAIGRETTE

Steps:

• Place the chicken, ginger, scallion, and salt in a saucepan and add enough cold water to cover the chicken.
• Bring to a boil over high heat.
• Decrease the heat to low and cover.
• Simmer until the chicken loses its raw look, about 15 minutes.
• Remove from the heat and let stand, covered, for 20 minutes.
• Drain the chicken; let the chicken cool until easy to handle.
• Remove and discard the skin and bone; pull the chicken meat into shreds.
• Vinaigrette--grate the zest from 1 orange into a small bowl and reserve.
• Cut off the peel from the oranges.
• Working over another bowl to collect the juices, cut between the membranes to release the orange segments.
• Squeeze the juice from the membranes, if necessary, to measure 2 tablespoons.
• Whisk together the orange juice and zest, soy sauce, vinegar, hoisin sauce, and hot sauce until combined.
• Gradually whisk in the vegetable oil, then the sesame oil.
• Bring a large pot of salted water to a boil over high heat.
• Add the noodles and cook according to the package directions until tender.
• Drain and rinse under cold running water; drain well.
• Transfer the noodles to a bowl.
• Add the chicken, orange segments, cucumber, scallions, and bell pepper.
• Add the vinaigrette and toss well.
• Sprinkle with the cilantro.
• Taste and season with soy sauce and hot sauce, as desired.
• Serve at room temperature.