Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (2024)

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By: DianaPosted: 4/26/21Updated: 5/4/21

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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.

Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (1)

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!

The Ingredients

  • 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.

Optional ingredients

  • 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.

Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (2)

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!

Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (3)

Variations

  • 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.

Storing Tips

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

For more salad dressings, be sure to check out my homemade ranch dressing, Caesar dressing, and this refreshing raspberry vinaigrette.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (4)

5 from 18 votes(Click stars to rate!)

Asian Salad Dressing

Prep Time: 2 minutes mins

Total Time: 2 minutes mins

Author: Diana

Print Rate Recipe

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.

4 servings

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.

Ingredients

  • 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

Instructions

  • 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.

Notes:

  • 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).

Nutrition Information

Calories: 173kcal, Carbohydrates: 5g, Protein: 1g, Fat: 17g, Saturated Fat: 2g, Sodium: 256mg, Potassium: 23mg, Fiber: 1g, Sugar: 4g, Vitamin A: 74IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg

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

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Reader Interactions

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  1. Kathy says

    Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (11)
    Wow, this is delicious! I used the maple syrup and didn’t add the garlic or ginger because I wanted to try it both with and without. I added peanuts, and this dressing makes one of the best salads I’ve had in awhile. I’m trying it today with the garlic.
    Thank you so much. I best try some of your other recipes now.

    Reply

    • Little Sunny Kitchen says

      I’m so happy that you were able to adjust the recipe to suit your preferences and that you liked the dressing so much! Thank you for your kind comments.

      Reply

  2. Kathy says

    Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (12)
    WOW, this is a delicious dressing. I used the maple syrup but left out ginger and garlic. I was never a chopped salad fan….now I am after tasting this recipe. I added peanuts to my salad…. delicious.
    Thanks for the yummy recipe.

    Reply

    • Little Sunny Kitchen says

      Kathy, thank you so much for coming back with such kind comments! Peanuts in the salad sounds delicious.

      Reply

  3. JANIE says

    Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (13)
    Easy and flavorful. I used it in two dishes: 1. shredded brussels sprouts, raisins 2. Quinoa with cucumbers, green onions, and feta cheese. Both used as main meals. Refreshing and healthy.

    Reply

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Easy Asian Salad Dressing Recipe | Little Sunny Kitchen (2024)
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