This Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.
A good salad dressing is really what brings ‘life’ to a salad. Making your own dressing from scratch might sound like extra work, but it really only takes 5 minutes and has so much more flavor than store bought!
Tangy rice vinegar, sweet honey, savory soy sauce, and a hint of sesame oil all work together to give a distinctively Asian flavor to your salad.
This Asian sesame dressing is our go to for soba noodle salad, spinach salad, and slaw, but it is so versatile it would work well on almost any salad.
It’s made from simple pantry staples, comes together in minutes, and stores well in the fridge for up to 2 weeks.
Ingredients You’ll Need
- olive oil- a healthy and neutral oil. I opt for extra-virgin olive oil for all of my vinaigrette recipes but you also use avocado oil
- rice vinegar- I used unseasoned rice vinegar in this recipe, so if you use an seasoned rice vinegar, make sure to taste the dressing and adjust salt/sweetener to your taste.
- sesame oil- this is what brings the flavor to this dressing. If you are using toasted sesame oil, start with 1 teaspoon, taste, and add more if you’d like. It has a strong flavor and too much can ruin the dressing.
- honey (or maple syrup)- a little sweetness is needed to tame the tanginess. Honey and maple syrup are easily interchangeable in most vinaigrettes at the same ratio. Brown sugar also works in a pinch!
- soy sauce– brings a savory twist to this vinaigrette. I use liquid aminos.
- garlic– optional, but also brings another flavor dimension to this dressing.
Consider this to be a base recipe with endless possibilities. Here are some ways to level up your dressing:
- peanut butter- make a creamy and thicker version by adding peanut butter or another nut butter. Start with 1-2 tablespoons and add water as needed if it is too thick.
- ginger- add fresh or powdered ginger for added flavor. Start with ½ teaspoon powdered and 1 teaspoon freshly grated.
- lime- add a squeeze of fresh lime juice to give this a citrussy twist
- sriracha- up the spice level with ½ to 1 teaspoon of sriracha
- vegan- use maple syrup in place of honey
- paleo/keto- swap the soy sauce for coconut aminos or liquid aminos
Vinaigrette may be stored in the fridge for up to 2 weeks; if you add the garlic, store for up to 1 week.
Asian Salad DressingCourse: Sides, DressingsCuisine: Chinese
¼ cup extra virgin olive oil
¼ cup rice vinegar
1 ½ tablespoons no sugar maple syrup (or honey)
1 ½ teaspoons soy sauce (I used liquid aminos)
1 teaspoon alternative sugar (I used monk fruit)
3 tablespoons sesame oil
1 -2 cloves garlic minced
- This recipe has a 1:1 ratio of oil: vinegar as written. Adjust for the following ratio:
- 1:2- 3 tablespoons rice vinegar + 6 tablespoons of olive oil (less tangy)
- 1:3- 2 tablespoons rice vinegar + 6 tablespoons olive oil (way less tangy)
- **If you use toasted sesame oil, start with 1 teaspoon and add more as needed