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Home Recipes Sauces & Dressings Asian Salad Dressing Recipe

Asian Salad Dressing Recipe

by Jennifer Debth October 23, 2019
29 Comments
4.90 from 19 votes
JUMP TO RECIPE
This post may contain affiliate links. Read our disclosure policy.

Made with sesame oil, soy sauce, seasoned rice vinegar, honey, and the perfect blend of spices, this Asian salad dressing is a quick, easy, and healthy salad dressing recipe that really packs a flavor punch!

Asian salad dressing white background

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  • General
  • Ingredients
  • How to make
  • Get the recipe
  • Frequently Asked Questions
  • How to use
  • How to store
  • Nutrition information

How many of us have the same old boring salad for lunch every day? I’m sure I’m not alone. Because of this, it’s been my mission to create the BEST salad dressing and vinaigrette recipes.

Why?

Because ain’t nobody got time for boring salads. I’ve made everything from a classic balsamic vinaigrette to a zesty chili lime salad dressing. All my salad dressings and vinaigrettes are quick, easy, made with simple ingredients, healthy, and PACKED with flavor.

This particular vinaigrette is so well-rounded in flavor. From the tangy vinegar, savory soy sauce, and sweet honey, to the delicious combination of spices, this dressing is blow-your-mind delicious! 

Ingredients

This Asian salad dressing recipe is made up of super simple and accessible ingredients—most of which you probably have on-hand already! I use seasoned rice vinegar, soy sauce, and sesame oil in most of my Asian inspired recipes. They all last for quite some time in either the fridge or pantry, so I always make sure I’m fully stocked!

  • Seasoned Rice Vinegar – the base for the dressing. Adds a delicious asian flair to the dressing. Seasoned rice vinegar isn’t as potent as other vinegars, so if you’re out, instead of subbing another vinegar, try lime juice!
  • Soy Sauce –  gives that “umami” sweet and salty taste. Use tamari or coconut aminos to make gluten-free!
  • Honey – sweetens the dressing. Use agave, brown sugar, or maple syrup to make vegan!
  • Sesame Oil – offsets the tang from the rice vinegar and the saltiness of the soy sauce with its rich, slightly nutty flavor. The depth this oil gives the dressing is unreal. Don’t have any? Use a neutral flavored oil instead and add in a bit of tahini!
  • Garlic Powder – adds that classic nutty, garlicky flavor. Feel free to use fresh if desired.
  • Ground Ginger – an essential flavor in this dressing adding a bit of spice. Use fresh if desired!
  • Red Pepper Flakes – spices the dressing up with some serious heat. If you’re not a fan of heat, simply decrease the amount of red pepper flakes or omit entirely. Could also be replaced with a bit of sriracha.

I’m a big pan of fresh spices – garlic and ginger – but I love using dried spices for dressings, because I like using as many pantry staple ingredients as possible. Plus, measuring out dried spices is easier than peeling and mincing garlic and ginger.

If you’d like to use fresh, keep this ratio in the back of your mind: for every 1 teaspoon of dried herbs, you’ll need 1 tablespoon of fresh herbs.

How to make asian salad dressing

This dressing is incredibly quick to make, making it perfect for a last minute salad addition. That being said, this dressing just gets better as it sits, so if you have the time, make this in advance!

  1. Place all your ingredients in a mason jar, blender, or food processor.
  2. Blend or shake until well-combined.

Asian salad dressing blue background

How to use this dressing

As with all my salad dressings and vinaigrettes, this Asian salad dressing is so versatile:

  • Salads: the most obvious choice is using this dressing on a salad!
    • I love drizzling this over a blend of romaine, carrots, peppers, peanuts, and green onions.
  • Marinades: I absolutely LOVE using dressings and vinaigrettes as marinades for chicken. This one is no exception!
    • Place the combined dressing in a ziplock baggie with raw chicken breasts and let it marinate all day in the fridge.
    • Bake, grill, or cook on the stovetop and you’ve got some seriously flavorful chicken.
  • Pasta salad: Throw this dressing in a bowl with cooked noodles, your favorite veggies, and some crunchy chow mein noodles for an Asian twist on a classic dish.

How would YOU use this dressing? Let me know in the comments below!

How to store

This dressing can be stored in an airtight container in the fridge for up to a week!

Take it out of the fridge 30 minutes prior to use and be sure to shake or stir well before using, because the oil may coagulate and separate.

– Jennifer

Mason jar of asian salad dressing

Asian Salad Dressing

4.90 from 19 votes
Made with sesame oil, soy sauce, seasoned rice vinegar, honey, and a perfect blend of spices, this Asian salad dressing is a quick, easy, and healthy salad dressing recipe that really packs a flavor punch!
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 24 tablespoons
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Ingredients

US Customary - Metric
  • 1/2  cup  seasoned rice vinegar
  • 1/2  cup  soy sauce use tamari or coconut aminos to make gluten free
  • 1/4 cup  honey use agave, brown sugar, or maple syrup to make vegan
  • 1/4 cup  sesame oil
  • 1  teaspoon  garlic powder
  • 1  teaspoon  ground ginger
  • 1/2 teaspoon red pepper flakes

Instructions

  • Place vinegar, soy sauce, honey, sesame oil, garlic powder, ground ginger, and red pepper flakes into a mason jar, blender, or food processor.
  • Seal and shake or blend until well combined.
  • Taste and re-season if necessary.
  • Use immediately.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:N/A
Refrigerator:7 Days
Freezer:N/A
Reheat:Let come to room temperature before serving.
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Asian Salad Dressing
Amount Per Serving (1 tablespoon)
Calories 35 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 276mg12%
Potassium 16mg0%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 12IU0%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: Asian, flavor, lunch
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dressing, Salad
Cuisine: American, Asian
Author: Jennifer Debth

This post was originally published October 23, 2019, and has been updated to provide more detailed content. 

Filed Under: Recipes, Sauces & Dressings, Vegetarian

Reader Interactions

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  1. Brenda

    United States

    April 1, 2022 at 8:34 am

    5 stars This is my go to salad dressing recipe. It makes my salad greens come alive!
    Reply
    • Jennifer @ Show Me the Yummy

      April 1, 2022 at 4:54 pm

      Thanks Brenda!
  2. Anonymous

    Snoqualmie, Washington

    November 10, 2021 at 2:08 pm

    5 stars
    Reply
  3. mavee125

    General Santos, Soccsksargen

    August 10, 2021 at 7:43 am

    5 stars This Asian Salad Dressing is perfect and a must try! Its flavor really gives a punch with a truly rich texture.
    Reply
    • Jennifer @ Show Me the Yummy

      September 7, 2021 at 2:51 pm

      Thank you! 🙂
  4. Colleen

    Newcastle, Wyoming

    August 5, 2021 at 2:21 pm

    5 stars I have been looking for this recipe, it is very close to one that is served on my favorite Asian Salad. Thank you for sharing this! We’ll be eating it a LOT.
    Reply
    • Jennifer @ Show Me the Yummy

      September 8, 2021 at 8:31 am

      Yay! Thank you!
  5. D

    Salem, Oregon

    July 14, 2021 at 5:43 pm

    5 stars
    Reply
  6. L.

    Mexico

    May 12, 2021 at 1:16 pm

    Cant’ be keep for later use?
    Reply
    • Jennifer @ Show Me the Yummy

      May 12, 2021 at 1:25 pm

      Storage instructions are listed in the recipe card under the directions 🙂
  7. Sol

    Springfield, Minnesota

    February 12, 2021 at 5:01 pm

    5 stars Great recipe. Added sriracha to give it some zip and fresh garlic and ginger. Tastes awesome! Healthier than french, ranch, and the usual suspects I eat regularily.
    Reply
    • Jennifer @ Show Me the Yummy

      February 15, 2021 at 8:04 am

      Thank you!! I bet it’s delicious with the added sriracha 🙂 glad you enjoy!
  8. Coco

    Calabasas, California

    January 14, 2021 at 10:51 pm

    5 stars
    Reply
  9. Anonymous

    Laurel, Maryland

    December 5, 2020 at 4:27 pm

    5 stars
    Reply
  10. Anonymous

    Lynnwood, Washington

    November 6, 2020 at 8:06 pm

    5 stars
    Reply
  11. Misha

    Cheshire, Connecticut

    October 7, 2020 at 6:42 pm

    5 stars Very bold, flavors really pop!
    Reply
  12. Marion

    United States

    September 23, 2020 at 7:38 pm

    5 stars Delicious! Asian flavors with just enough heat.
    Reply
    • Jennifer @ Show Me the Yummy

      September 24, 2020 at 8:43 am

      Thanks so much, Marion! Glad you loved it 🙂
  13. Anonymous

    India

    September 15, 2020 at 1:38 pm

    5 stars
    Reply
  14. Anonymous

    Riverside, California

    September 14, 2020 at 8:44 pm

    5 stars
    Reply
  15. BETH

    United States

    September 14, 2020 at 6:53 pm

    This sounds really good. Just from the ingredients, I would give it 4 i/2 stars.
    Reply
  16. Anonymous

    Central Point, Oregon

    August 13, 2020 at 4:04 pm

    5 stars
    Reply
  17. Anonymous

    United States

    July 20, 2020 at 11:18 am

    5 stars
    Reply
  18. Anonymous

    Great Neck, New York

    July 16, 2020 at 8:17 pm

    5 stars
    Reply
  19. Lisa

    Elkridge, Maryland

    July 9, 2020 at 2:11 pm

    5 stars Thank you for this recipe 😁 Needed a gluten free ginger dressing for a broccoli slaw recipe. This one is delicious ❣️😋
    Reply
    • Jennifer @ Show Me the Yummy

      July 13, 2020 at 1:17 pm

      Thanks so much! 🙂
  20. Bill

    Casa Grande, Arizona

    July 3, 2020 at 5:09 pm

    3 stars good flavor but too salty, use only low sodium and 1/4 cup
    Reply
  21. Tamara

    Bend, Oregon

    February 19, 2020 at 10:50 pm

    5 stars excellent! I used a blend of Bragg’s Liquid Aminos and Coconut Aminos and used maple syrup instead of honey. I also added 7 drops of Stevia because I like it a little sweeter. IMHO, this is the perfect asian salad dressing.
    Reply
    • Jennifer @ Show Me the Yummy

      February 20, 2020 at 7:32 am

      Aww thanks so much Tamara!!

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