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Paleo Asian-Inspired Dressing
A delicious 5-minute jar-shaken Paleo, soy-free, and dairy-free Asian-inspired salad dressing! This salad dressing is packed full of heart-healthy oils, a kick of spice from the Jalapeno Koops’ Mustard, and is perfect for any salad! it also works great as a sauce for an Asian-inspired slaw!
This dressing tastes amazing with any Asian vegetables such as bean sprouts, like the ones I used from SunGarden in this recipe, carrots, bell peppers, broccoli, bok choy, snap peas, and mushrooms. These jar-shaken dressings are easily becoming my favorite kinds of recipes to make. Not only can it easily change the whole dynamic of the meal (hello variety!), but they are so quick to throw together and it’s a perfect way to get Fletcher involved in the kitchen! He helps me measure and pour ingredients into the jar and of course, shake it up! If you have fresh ginger on hand, I highly encourage you to use that instead of ginger powder. Something about fresh ginger just makes everything taste that much better! It also can help relieve upset stomachs, supports the immune system, and is anti-inflammatory!
I love pairing this salad dressing and bean sprouts with the Asian BurgerFit burger, made with snap peas and bok choy (or substitute any type of cabbage you have on hand). Trying to get kids to eat vegetables can be really difficult but this BurgerFit burger is a perfect way to sneak in some vegetables to ensure they’re getting essential nutrients! Kids (and picky adults) won’t even know they are eating vegetables and they will be loving it! Using sprouts can also be a major mom win for getting a kid to eat vegetables. A mung bean sprout is a lot less intimidating to try than a then an entire bean or pea. Sprouts are cute and fun and they make kids curious. Plus, sprouts have a higher concentration of nutrients than if they would have grown into a full plant! That means, even with just a small bite, your kids are still getting lots of the beneficial nutrients that they need.
When cooking the mushrooms and spinach, I used coconut oil but you could use any cooking fat that you prefer to cook with: olive oil, avocado oil, lard, tallow, etc.
I love all things spicy and love using the Koops’ Jalapeno Mustard to make the dressing. The subtle spice along with the Bean Sprouts from SunGarden make for a refreshing combo. If you want to change things up, you can experiment with any of the Koops’ Mustards and SunGarden sprouts!
- Original Yellow Koops’ Mustard
- Dijon Koops’ Mustard
- Stone Ground Koops’ Mustard
- Honey Dijon Koops’ Mustard
Some of the SunGarden sprouts that I think would be great on this burger other than the Mung Bean Sprouts are:
- Alfalfa SunGarden Sprouts
- Broccoli and Clover Blend SunGarden Sprouts
- Clover SunGarden Sprouts
- Spicy Sprout Mix
My favorite way to eat this dressing, sprouts, and the burger is over a bed of greens with julienned carrots and cucumber. I’ll also throw any of the unused vegetables (bok choy and snap peas) from the Asian BurgerFit burger (even if it is already blended) on the greens too. It is so delicious!!
Can we make this everyday for dinner?! -Micah
Get the Recipe
- ¼ cup extra virgin olive oil
- ¼ cup rice vinegar or red wine vinegar
- 1 tbsp honey (optional) if you want it sweeter.
- 3 tbsp sesame oil or olive oil
- 2 tbsp coconut aminos or soy sauce
- ⅛ tsp salt
- 1 tsp garlic powder
- ¼ tsp ginger powder
- 2 tbsp Koops' Jalapeno Mustard or use your favorite.
- 2 cups SunGarden bean sprouts or use your favorite.
- Add everything to a jar and shake until throughly combined.
- Toss the dressing with the SunGarden bean sprouts.
- Store in the refrigerator and use within a couple weeks.
- I've made this dressing so many ways with whatever oil and vinegar I had on hand. Dressings are generally pretty forgiving so don't stress about them! Oil + vinegar is the base of any good dressing and you can swap them around for whatever you have in your pantry.
- If you like spicy foods, this dressing makes a great spicy dressing. I love adding a little siracha along with the Jalapeno Koops' Mustard for extra spice.
- We are generally soy-free in our house but you can use soy sauce in place of the coconut aminos if you don't have any.
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Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!
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