Asian Salad Dressing

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This Asian Salad Dressing is one of those little things that completely transforms a bowl of veggies into something you’ll actually crave. It’s rich, tangy, just the right amount of sweet, and brings a lovely nutty warmth from toasted sesame oil and hoisin. I love drizzling it over crunchy cabbage salads or even using it as a dipping sauce for spring rolls. And the best part? It comes together in just 5 minutes, no blender required.

What Is Asian Salad Dressing?

This isn’t your average vinaigrette. Asian salad dressing leans into pantry flavors like soy sauce, sesame oil, hoisin, and rice vinegar. It’s savory and slightly sweet, with a zing from fresh ginger. Think of it as the magic that ties together all the crunchy elements in an Asian-style salad—like cabbage, carrots, celery, and cilantro—into one delicious bite.

What You’ll Need

Here’s a quick rundown of what goes into this dressing and why it works so well:

For the Base:

• Olive oil – I like using extra virgin olive oil for richness, but if you want something milder, avocado or canola oil works too.
• Toasted sesame oil – This is what gives that deep nutty flavor. Go easy on it though; a little goes a long way.

For the Tang and Depth:

• Rice vinegar – Brings a gentle acidity that’s softer than regular white vinegar.
• Low-sodium soy sauce – Adds savory depth without overpowering saltiness.

For Sweet and Spice:

• Honey – Natural sweetness that balances out the salty and tangy flavors. You can sub with maple syrup if needed.
• Fresh ginger – Gives a clean, zippy kick that wakes everything up.

The Umami Booster:

• Hoisin sauce – Sticky, sweet, and savory—it’s like magic in a spoonful.

For Texture and a Finishing Touch:

• Sesame seeds – They float around and make every bite just a little more fun.

How to Make It

This recipe is as fuss-free as it gets. Here’s how I do it:

1. Start with the oils: In a small bowl or jar, pour in the olive oil and sesame oil.
2. Add the rest: Stir in the rice vinegar, soy sauce, honey, hoisin sauce, and grated ginger.
3. Whisk it up: Use a small whisk or fork and mix until everything blends into a smooth, slightly creamy dressing. You’ll notice the color turns more opaque—that’s what you want.
4. Finish with sesame seeds: Sprinkle them in last and give it one final mix.

That’s it. You’ve got yourself a bold and flavorful dressing ready to go.

Storing Leftovers

This dressing stays fresh in the fridge for up to 1 week. Store it in an airtight jar or bottle and give it a good shake before each use, since the ingredients may settle or separate over time. I usually keep a small mason jar of it in my fridge door—it’s my go-to for quick lunches.

Variations to Try

Here are a few fun ways to switch things up if you’re in the mood:

• Peanut-style twist: Stir in a spoonful of peanut butter for a creamier, nuttier version that’s great as a dip.
• Zesty version: Squeeze in a little lime juice (¼ to ½ lime) for a fresh, citrusy lift.
• Sweet swap: Swap the honey for maple syrup to give it a warm, earthy sweetness.
• Bring the heat: Mix in a bit of sriracha or sambal oelek if you like a little kick.
• More boldness: Add extra ginger or sesame oil for a stronger, punchier flavor.

How to Serve It

This dressing goes with more than just salad:

• Drizzle it over cold noodle salads.
• Use it as a dipping sauce for dumplings or rice paper rolls.
• Spoon it over grilled chicken or tofu for an instant flavor upgrade.
• Toss it with shredded cabbage and carrots for a crunchy slaw.

FAQs

Can I make this ahead of time?
Yes! In fact, it tastes even better after a few hours in the fridge as the flavors meld.

Is it gluten-free?
If you use tamari or gluten-free soy sauce and check your hoisin brand, it absolutely can be.

Can I use ground ginger instead of fresh?
Fresh really makes a difference here, but in a pinch, use ¼ teaspoon ground ginger.

Try other recipes:

• Asian Garlic Green Beans
• Asian Vinaigrette Salad Dressing
• Asian Cabbage Salad