This Asian dressing is a versatile staple to keep on hand. It’s packed with flavor and works beautifully on all kinds of salads.
Making your own salad dressing is quicker and easier than you might think—especially this Asian-style dressing. It comes together in minutes with simple pantry ingredients and stores well in the fridge for the week. When a salad has a bold, well-balanced dressing, it elevates everything on the plate, turning ordinary greens into something satisfying.
This dressing pairs nicely with mixed greens topped with fresh vegetables and a protein of your choice. It also doubles as a quick marinade or a flavorful drizzle for cold pasta salads. If you enjoy other fresh salads like a classic Greek salad, add this dressing for an Asian-inspired contrast that brightens the whole dish.
Asian Dressing Ingredients
- Oil: Use a neutral oil such as avocado, grapeseed, or light olive oil. These let the other flavors shine.
- Soy sauce: Reduced-sodium soy sauce keeps salt levels in check while delivering savory umami.
- Rice vinegar: Adds bright acidity. Increase to 4 tablespoons if you prefer a tangier dressing.
- Honey: Balances the acid and soy. White or brown sugar can be substituted if needed.
- Sesame oil: A little toasted sesame oil adds a warm, nutty note—use sparingly for best results.
- Ginger: Fresh or tube-grated ginger works well for a lively, slightly spicy aroma.
- Garlic: Freshly minced garlic gives the cleanest flavor; jarred garlic can sometimes taste different.
How long does this salad dressing last?
Store the dressing in a sealed container in the refrigerator. It will keep for about one week. While it may still be usable after that, check for any off odors or separation before using—when in doubt, discard.
How to use this salad dressing
- Salads: Drizzle over mixed greens, shredded cabbage, or a crunchy slaw. Top with grilled chicken, tofu, or shrimp, then finish with chopped green onions and peanuts for texture.
- Marinade: Use as a marinade for chicken, pork, or fish. Place protein and dressing in a resealable bag or container and marinate for at least 1 hour. Seafood typically needs only 30–60 minutes.
- Pasta salads: Toss with cooked, cooled pasta, vegetables, and a protein for a bright, Asian-inspired pasta salad.
Asian Dressing
Simple, flavorful, and ready in minutes—this Asian dressing is great on salads, as a marinade, or tossed with pasta.
Servings: 6 (2 tablespoon servings) | Prep time: 10 mins | Total time: 10 mins | Author: Malinda Linnebur
Ingredients
- ¼ cup (60 ml) neutral oil of choice (avocado oil, grapeseed oil, or similar)
- 3 tablespoons soy sauce (reduced sodium recommended)
- 2 tablespoons rice vinegar
- 1–2 tablespoons honey (to taste)
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated ginger
- 1 clove garlic, minced
Instructions
- Combine all ingredients in a mason jar or a container with a tight-fitting lid.
- Shake vigorously until the ingredients are well blended and emulsified.
- Adjust seasoning to taste—add more honey for sweetness, more vinegar for tang, or a pinch of red pepper flakes for heat.
- Refrigerate and use within one week. Shake before each use, as separation may occur.
Notes
- To make this gluten-free, use coconut aminos instead of soy sauce—check labels to be sure.
- For a spicy kick, stir in a pinch of red pepper flakes or a small amount of chili paste.
- Nutrition estimates vary by ingredient brand. The values below were calculated using avocado oil and are approximate.
Nutrition (per 2 Tbsp)
Calories: 109 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 10 g | Saturated fat: 1 g | Sodium: 267 mg | Potassium: 14 mg | Fiber: 1 g | Sugar: 3 g | Iron: 1 mg
Did you make this? If you try the dressing, consider sharing a photo on social media and tagging the recipe creator to show how you used it.