Asian salad dressing

I've been making this asian salad dressing for years now, and it still surprises me how something this simple can taste this good. It's sweet, it's savory, and that little hit of ginger at the end makes it hard to stop eating straight from the spoon.

Jump to:

• Why You Will Like This Asian Salad Dressing
• Everything You Need For This Asian Salad Dressing
• Asian Salad Dressing
• How To Make This Asian Salad Dressing At Home
• Storing Your Asian Salad Dressing
• Fun Variations On This Asian Salad Dressing
• Asian Salad Dressing FAQs
• Recipes You May Like
• Wrapping Up This Asian Salad Dressing

Sarah actually caught me doing that last week. She just shook her head and said, "Mom, that's for the salad." Honestly, I don't blame myself. Once you whisk together hoisin sauce, rice vinegar, soy sauce, and a touch of honey, you get something so much better than anything from a bottle.

I first started making my own dressings back when I was a teenager, standing next to my mom in her small kitchen while she taught me that a good dressing doesn't need a long list of ingredients. It just needs balance. Sweet against salty, a little acid to wake everything up, and something warm underneath, like ginger, to tie it all together. This recipe is my grown up version of that lesson.

This is one of those recipes I turn to on nights when dinner needs to come together fast. Five minutes, one bowl, and no cooking involved. If you want something to pour it over right away, my greek pasta salad is one of my go to pairings, and the two together make a really satisfying meal.

Why You Will Like This Asian Salad Dressing

There's a lot to love here, and I promise none of it is complicated.

• It comes together in one bowl in about 5 minutes, no stove needed
• The mix of hoisin, rice vinegar, soy sauce, and honey gives it real depth
• Fresh ginger adds a little warmth without taking over
• It works as a dressing, a marinade, or a dip for veggies and dumplings
• You probably already have most of these ingredients in your pantry
• It keeps well in the fridge, so you can make a batch and use it all week

Everything You Need For This Asian Salad Dressing

Here's what goes into my version of this asian salad dressing. Nothing fancy, just real ingredients that work together.

• 5 tablespoons extra virgin olive oil (or a neutral oil like avocado or canola)
• ½ teaspoon sesame oil, or more to taste
• ¼ cup rice vinegar
• 1 teaspoon low sodium soy sauce
• 1 teaspoon fresh ginger, grated
• 1 ½ tablespoons honey (maple syrup works too)
• 2 tablespoons hoisin sauce
• 1 to 2 teaspoons sesame seeds

A quick note on the hoisin sauce. It's the ingredient that gives this dressing its deep, almost caramel like sweetness, so I wouldn't skip it. If you only have a small jar in the back of your fridge from another recipe, this is the perfect way to use it up.

I also want to mention the oil. I usually reach for extra virgin olive oil since it's what I always have in the pantry, but a neutral oil like avocado or canola works just as well if you want the sesame and ginger to really stand out. Either way, the sesame oil is where a lot of the character comes from, so don't skip that part even if you're swapping the main oil.

Print

How To Make This Asian Salad Dressing At Home

I told you this was simple, and I meant it.

1. Add all the ingredients to a small mixing bowl. Whisk them together well until everything looks smooth and combined.
2. If you'd rather skip the whisk, add everything to a jar with a tight lid instead. Shake it hard for about 30 seconds until it comes together.
3. Taste it before serving. If you want more tang, add a splash more rice vinegar. If you want it sweeter, add a little extra honey.

That's really it. Alex likes to help with the shaking method because he thinks it's fun to watch the ingredients turn from separate little puddles into one smooth dressing. Donald just likes that dinner prep takes five minutes instead of forty five.

Storing Your Asian Salad Dressing

This dressing keeps in the fridge for up to a week in a sealed jar or airtight container. I always use a container with a tight lid so it doesn't pick up other smells from the fridge.

The oil and vinegar will separate a bit as it sits, and that's completely normal. Just give it a good shake before you use it again and it will come right back together.

I wouldn't freeze this one. The texture changes once it thaws, and honestly, it's so quick to make that a fresh batch is always better anyway.

I like to make a double batch on Sunday and keep it in a small mason jar in the door of my fridge. That way, whenever I'm putting together a quick lunch or need a marinade for chicken during the week, it's already ready to go. It saves me a real step on the nights when I'm juggling homework, dinner, and everything in between.

Fun Variations On This Asian Salad Dressing

Once you've made this a couple of times, you'll start to notice little ways to make it your own.

• Swap the honey for maple syrup if that's what you have on hand
• Add a small squeeze of lime for a brighter finish
• Stir in a pinch of red pepper flakes if you want some heat
• Use it as a marinade for chicken thighs before grilling

Have you ever tried using a salad dressing as a dip instead? This one works surprisingly well with spring rolls or even plain steamed dumplings.

One thing I'd watch out for is using too much sesame oil. It's strong, and a little really does go a long way. I learned that the hard way the first time I made this, when I poured in a full tablespoon and the whole batch tasted like a sesame candle. Start small and add more only if you want it.

Asian Salad Dressing FAQs

How long does homemade asian salad dressing last?

Stored in a sealed container in the fridge, this dressing stays good for about a week. I always give it a shake before serving since the oil and vinegar naturally separate over time.

What salads go well with asian salad dressing?

I love it on anything with crunchy vegetables, like shredded cabbage, carrots, and cucumbers. It's also really good drizzled over a simple green salad or tossed with cold noodles for a quick lunch.

Around here, it's become the dressing we reach for on taco night leftovers too, tossed with a little shredded chicken and some sliced scallions for a quick lunch the next day.

Can I make asian salad dressing without hoisin sauce?

You can, though the flavor will be a bit different. I'd try adding a little extra honey along with a splash more soy sauce to bring back some of that sweet and salty balance the hoisin normally provides.

How do you keep asian salad dressing from separating?

A good whisk or a hard shake in a sealed jar will bring it back together every time. It's normal for the oil to rise to the top while it sits in the fridge, so just remember to shake it right before you pour it.

Recipes You May Like

If you're building out a full meal around this dressing, here are a few of my other recipes that pair really well with it.

• Crunchy Bacon Broccoli Salad for something with a little crunch and smoky flavor
• Healthy Greek Pasta Salad for a fresh, light side that works with almost any main dish
• Creamy Burrata Salad if you want something a little more special for the table

Wrapping Up This Asian Salad Dressing

This is one of those recipes that proves dinner doesn't need to be complicated to taste good. Five minutes, a handful of pantry staples, and you've got a dressing that beats anything store bought, hands down.

I hope this becomes one you make on repeat in your own kitchen, the way it has in mine. Let me know how it turns out for you, and don't forget to save this one to Pinterest so you can find it again next time you need dinner in a hurry.