This Asian salad dressing recipe is the absolute perfect blend of delicious Asian flavors to drizzle over any salad! With ginger, garlic, sesame oil, soy sauce, and perfectly sweetened with honey, Asian salad dressing just doesn’t get better than this.
What Makes This Asian Salad Dressing So Good
- It’s so quick and easy. Seriously, we’re talking less than 5 minutes from pantry to table.
- It’s perfect for salads (obviously) but it’s also great on steamed veggies, slaws, and noodles, too!
- You can use it as a salad dressing or as a marinade for chicken or the protein of your choice! Depending on the amount of protein you’re marinating, you may need to make a double-batch of Asian salad dressing. Pour the dressing into a sealable plastic bag, add raw protein, and marinate 30 minutes at room temperature or 1-2 hours in the fridge.
- It’s perfect for meal prepping. Store your Asian salad dressing in the fridge in an airtight container and it’ll keep for 2 weeks. Make it ahead of time and portion it into individual servings (finally a use for those tiny Tupperware containers!) for easy grab-and-go lunches!
Key Ingredients for Asian Salad Dressing
Sesame Oil – Sesame oil is nice and neutral, but if you really want to dial the flavor up, use a toasted sesame oil. It’ll add a little nuttiness to your dressing. YUM.
Ginger – The amount of flavor you get will depend on the age of your fresh ginger. Green/spring ginger is more mild than mature ginger. Both give your Asian salad dressing a sharp, spicy, peppery flavor.
Honey – The sweetness of the honey balances out the tanginess of the vinegar. For a vegan option, swap this out with maple syrup.
- EVOO gives this dressing a really nice texture, but you can use any neutral oil you like best instead! Grapeseed oil, avocado oil, or even canola oil would work fine.
- The blender is the easiest and fastest way to get a smooth Asian salad dressing, but if you don’t have one, you can make the dressing in a bowl or in a glass jar with a lid! See the recipe card below for more details.
- Fresh ginger and garlic give you a better flavor than dried, powdered versions, but you can use those instead if that’s what you have on hand! We’re all about using what you’ve got. You may want to adjust the quantities of each if you’re using dried.
Other Dressings & Condiments You’ll Enjoy
- Miso Dressing
- Cilantro Lime Dressing
- Whole30 Ranch Dressing (“Dump Ranch,” Paleo, Dairy-Free)
- Creamy Whole30 Balsamic Dressing (Paleo, Vegan)
- Whole30 Caesar Dressing (Dairy-Free Caesar Dressing)
- Avocado Salad Dressing
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Asian Salad Dressing
- Blender, or bowl & whisk, or glass jar with lid
- Add all ingredients to blender. Blend until smooth.
- Bowl & Whisk: Finely grate fresh ginger. Finely mince or press garlic. Add all ingredients to bowl and whisk until combined.
- Glass Jar with Lid: Finely grate fresh ginger. Finely mince or press garlic. Add all ingredients to glass jar, tightly seal lid, and shake until combined.
- Make it Vegan: Use maple syrup instead of honey.
- Make it Paleo: Use coconut aminos instead of soy sauce.
- Make it Gluten-Free: Use a gluten-free soy sauce, tamari, or coconut aminos. Check all your other ingredient labels, too!
- Storage: Refrigerate in an airtight container up to 2 weeks.
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Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.