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Home Blog Course Condiments & Sauces

Asian Salad Dressing

Cheryl Malik
Cheryl Malik Posted: 04/07/21 Updated: 12/08/21
5
/5
6 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free P Paleo V Vegan VG Vegetarian

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Pin graphic for Asian salad dressing
Pin graphic for Asian salad dressing
Pin graphic for Asian salad dressing
Pin graphic for Asian salad dressing
Pin graphic for Asian salad dressing
Pin graphic for Asian salad dressing

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.

Salad with Asian salad dressing

What Makes This Recipe 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

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.

Chef’s Tips

  • 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.
A glass bottle of Asian salad dressing

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
  • Hot Bacon Dressing

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A glass bottle of Asian salad dressing
5 from 4 votes

Asian Salad Dressing

Prep:5 minutes
Cook:0 minutes
Total:5 minutes
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.
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6

Ingredients

  • 2 cloves garlic peeled
  • 1 teaspoon fresh ginger chopped
  • ¼ cup extra virgin olive oil
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons honey see Notes for vegan
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce see Notes for paleo
  • 1 pinch salt

Equipment

  • Blender, or bowl & whisk, or glass jar with lid

Instructions 

Blender Method

  • Add all ingredients to blender. Blend until smooth.
    Ingredients for Asian salad dressing in a blender

Alternate Methods

  • 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.

Notes

  • 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.
 
Recipe yields enough dressing for 2 large salads or 6 small salads. Nutritional values shown reflect information for one serving of dressing out of 6. Macros may vary slightly based on specific brands of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the entire recipe when finished. Divide the total weight (not including the weight of the container the dressing is in) by 2 or 6. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 143kcal, Carbohydrates: 5g, Protein: 1g, Fat: 14g, Saturated Fat: 2g, Sodium: 342mg, Potassium: 21mg, Fiber: 1g, Sugar: 4g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg, Net Carbs: 4g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

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.

Read more...

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Recipe Rating




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  1. Diane LaVigne says

    Posted on 1/4/23 at 11:47 am

    This was absolutely delicious! Thank you for sharing!5 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 1/5/23 at 8:26 am

      So glad you enjoyed! Thanks so much for the review, Diane!

      Reply
  2. Keli says

    Posted on 3/11/22 at 6:40 pm

    Loved the dressing, I put only 2-3 teaspoons of sesame oil, and switched the rice vinegar for lime juice5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 3/22/22 at 3:26 pm

      Yum! Glad you enjoyed it!5 stars

      Reply
  3. Marcy Bush says

    Posted on 9/17/21 at 2:12 pm

    I made this today and added some shredded green apple! Great recipe, the dressing is excellent!

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 9/19/21 at 12:03 pm

      Yum! Sounds delicious! Glad you enjoyed this recipe. 🙂5 stars

      Reply

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