Simple and delicious Asian salad dressing that keeps in the fridge for weeks. Made with just 5-ingredients, it’s perfect to be used not just as a salad dressing, but also as a marinade or a dipping sauce for appetizers.
I often use this Asian vinaigrette for chopped salads, noodle salads, or Asian slaws. But it also works so well for leafy salads or any fresh salad that you make. It’s so versatile and can be changed up the way you like. Like it spicy? Add some chili flakes! Want it tangy? Add lemon juice.
So if you’re looking for a Chinese dressing for salad, this is my go-to recipe and I’m sure that you’re going to love it as much as I do!
- Oil – for salad dressings, I like using extra virgin olive oil but you can definitely use a neutral-tasting oil like canola, vegetable, or grapeseed if you prefer.
- Soy sauce – I always use reduced-sodium soy sauce. For gluten-free, use tamari instead. If you don’t like soy or tamari, you can skip it as I did in my Ramen Noodle Salad recipe.
- Vinegar – I usually go for seasoned or unseasoned rice vinegar, but you can use white or even apple cider vinegar if that’s what you have available.
- Sesame oil – use toasted sesame oil, it will add so much flavor to this dressing.
- Sweetener – I like to use honey. If I’m keeping it vegan, I substitute it with maple syrup but also tried this with brown sugar and it works just as well.
- Chili flakes – for a little bit of heat, add a dash of chili flakes.
- Garlic and ginger – lots of flavors here, but only add if using the dressing on the same day, otherwise, the dressing won’t last long in the fridge.
Complete list of ingredients and amounts can be found in the recipe card below.
How to Make Asian Salad Dressing
In a mason jar, combine all of the ingredients and shake very well until the dressing is well combined. Have a taste and adjust the saltiness or sweetness of the dressing by adding a bit of salt or honey/sugar to the dressing, and mix/whisk again.
Always shake the dressing well before dressing a salad. Or if you’re using a bowl, just whisk it until it’s well combined.
Pour it over this delicious Asian chicken salad!
- Add creamy peanut butter for extra flavor and creaminess! I’d use a food processor or a blender for the dressing to emulsify, and start with 1-2 tablespoons, blend, taste, and see if I would like to add more.
- Sprinkle toasted sesame seeds into the salad after dressing it.
- Add green onions for freshness and flavor.
- For some tanginess, whisk in some fresh lemon or lime juice.
- Add sriracha for some heat (not all sriracha is vegan, so if you’re vegan then double-check the label).
- If you’re following a paleo diet, substitute the soy sauce with coconut aminos.
This salad dressing keeps well if stored in the fridge in an airtight jar for up to 2 weeks. If you add garlic and ginger to it, I recommend using it within 24 hours. Otherwise, the dressing can keep in the fridge for weeks which makes it perfect for meal prep.
If adding fresh herbs, use the dressing within 4-5 days.
The dressing will separate when stored in the fridge, so make sure to give it a quick shake before serving.
More Delicious Asian Recipes
- Ramen Noodle Salad
- Cream Cheese Rangoons
- Easy Teriyaki Chicken Stir Fry
- Easy Stir Fry Sauce
- Chinese Scallion Pancakes
- ¼ cup extra virgin olive oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- ½ teaspoon chili flakes optional
Add if using on the same day
- 1 teaspoon garlic minced
- 1 teaspoon ginger grated
- In a jar, combine all of the ingredients and shake very well until the dressing is well combined.
- Have a taste and adjust the saltiness or sweetness of the dressing by adding a bit of salt or honey/sugar to the dressing, and mix/whisk again.
- Always shake the dressing well before dressing a salad. Or if you’re using a bowl, just whisk it until it’s well combined.
- For gluten-free, replace the soy sauce with tamari.
- Only add garlic and ginger to the dressing if using on the same day, otherwise, the dressing won’t last long in the fridge.
- Store in the fridge sealed for up to 2 weeks, if adding ginger and garlic I recommend using within 24 hours (but it’s safe to consume for 4-5 days).
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen