This 5-minute Asian salad dressing has the perfect balance of sweet, savory, and tangy. It is super easy to whip up, versatile, and elevates any salad, vegetable, cold noodle, and much more!
Homemade Asian Salad Dressing Recipe
I swear, this dressing has magical powers! Just like with ketchup, my kids will happily gobble up their broccoli, baby spinach, and even kale when this is added!
You will be amazed by how EASY it is to make this restaurant quality dressing with just a few simple pantry ingredients.
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Ingredients
- Extra virgin olive oil - use a good quality oil
- Rice vinegar - Adds a nice tang! Feel free to add more if you prefer a more tangy dressing
- Soy sauce - for savory umami flavor. Opt for reduced sodium
- Sesame oil - use toasted sesame oil for maximum flavor but regular sesame oil will work too
- Honey - can also use maple syrup
Step-by-Step Instructions
- In a screw-top mason jar, combine oil, vinegar, sesame oil, soy sauce, and honey. Affix top and shake vigorously.
- Taste and adjust the saltiness, tanginess, or sweetness to your liking. Keep in the refrigerator until serving time.
Serving Suggestions
This Asian vinaigrette seriously goes well with anything! We love it for cold soba noodles, Asian slaw or cabbage salad, or any leafy green salad like spinach or spring mix salad.
You can also drizzle over cooked vegetables, like broccoli, zucchini, cabbage, peas, green beans.
Variations
What I really love about this recipe is how adaptable it is! You can add more vinegar, soy sauce, honey, or sesame oil depending on your preference. You can also add any of these additional ingredients!
- Peanut butter: for nutty flavor and a creamier dressing. Add 1-2 tablespoons. You can also use other nut butter or sunflower butter if there is an allergy
- Tahini: 1-2 tablespoons
- White miso paste - You know how much I love using this ingredient in pasta sauce and marinade for tofu. Add 1-2 teaspoons for more umami flavor!
- Fresh garlic and ginger - Use a microplane grater so they will infuse right into the dressing.
- Dijon mustard: 1-2 teaspoons
- lime juice: 1 tablespoons
- Toasted sesame seeds: 1-2 teaspoons
Storage
Keep in the refrigerator for up to 2 weeks. It will separate so be sure to give it a quick shake right before using.
If you add fresh garlic or ginger, enjoy within 5-6 days.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Asian Salad Dressing
Ingredients
- ¼ cup extra virgin olive oil
- 3 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 2-3 teaspoons low-sodium soy sauce
- 2 tablespoons sesame oil
Instructions
- In a screw-top mason jar, combine oil, vinegar, sesame oil, soy sauce, and honey. Affix top and shake vigorously.
- Taste and adjust the saltiness, tanginess, or sweetness to your liking. Keep in the refrigerator until serving time.
Notes
- Peanut butter: Add 1-2 tablespoons. You can also use other nut butter or sunflower butter if there is an allergy
- Tahini: 1-2 tablespoons
- White miso paste - 1-2 teaspoons
- Fresh garlic and ginger - Use a microplane grater so they will infuse right into the dressing.
- Dijon mustard: 1-2 teaspoons
- lime juice: 1 tablespoons
- Toasted sesame seeds: 1-2 teaspoons
Justin says
Hi, I am looking for your peanut dressing recipe the link used to go to? Asian chopped salad with spicy peanut dressing. Can you repost or re send? It is the best peanut sauce dressing. We use it every month.
Thank you,
Justin
Min says
HI Justin! Oh wow that was such an old recipe that I didn't think anybody was using it! I will definitely plan on reposting. Thanks for the feedback! In the meantime, let me email you the recipe :).