Have you made The Pioneer Woman’s “Favorite Salad Ever. Ever, Ever, Ever.”? If not, you are seriously missing out.
What you are never missing out on with PW’s recipes is an overload of fat! Whether it’s obscene amounts of butter in her baking, or all the oil in this dressing, her recipes are much friendlier to the hips of cattle ranchers, who burn thousands of calories castrating calves all day. Blogging stay-at-home-moms like me can’t afford to eat like PW every day!
With that in mind, I set out to make an Asian-style dressing like PW’s that cuts the fat and retains the flavor. I think I’m pretty close with this one. It uses silken tofu in place of the 1/2 cup of olive oil called in the original! I ran this recipe through an online calorie counter, and it estimated 65 calories and 5 grams of fat for a 2 TB serving. That’s quite a lot better than PW’s, which is estimated at 102 calories and 9 grams of fat!
Healthier Asian Salad Dressing
(Adapted from The Pioneer Woman)
1 (6 oz.) package of soft silken tofu (very important that you use silken tofu)
Juice of 1 lime (I usually end up wanting more, after I am at the tasting stage)
6 TB soy sauce (I use Bragg’s Liquid Aminos)
3 TB sesame oil
1/4 c brown sugar
3 TB fresh ginger, chopped (tip: cut it into nubs and push through your garlic press!)
2 cloves chopped garlic
2 jalapenos, chopped (I rarely have jalapenos around, so I just toss in about a tsp. of red pepper flakes for heat)
Lots of chopped cilantro (add afterward because it does NOT store well!)
Whiz it all up in a blender or with your incredibly useful immersion blender (I use mine every day!). Serve over lots of chopped veggies - napa cabbage, purple cabbage, cucumber, bell peppers, carrots, cashews, green onions, bean sprouts, spring mix, spinach….you get the idea. It’s really good on just plain old lettuce, too!