This is the Asian salad dressing I keep in a jar in my fridge year-round. It's bright, nutty, and just sweet enough. It takes less than five minutes to make, and will have you craving a salad. Better than any bottled version, and you know exactly what went in it.
Here's the thing about a good salad dressing for an Asian salad. It is so full of flavor that it makes getting your veggies in easy. I started making this one because I got tired of those flimsy packets that ride along with the bagged kits.
I blend a jar on Sunday, and it is always gone before the week is out.
And it's fast. That's the part I love. A simple Asian salad dressing should not be a project. Everything goes in the blender. You press a button. Done.
Ingredient Notes and Substitutions
- Rice vinegar: I recommend unseasoned over seasoned. I've made this with seasoned salt, and it was too sweet for me.
- Soy sauce: If you need to make this gluten-free, tamari is a good option. If you are opting for soy-free, coconut aminos are a good alternative.
- Toasted sesame oil: It's warm, nutty, and a little smoky. A little goes a long way, so measure, don't pour more than the recipe calls for. No toasted sesame oil on hand? A spoonful of tahini gets you close on the nuttiness.
- Fresh ginger and garlic: Both fresh, not jarred. This is non-negotiable for me. Fresh ginger is sharp and a little spicy, and it makes the dressing taste alive. The blender purees it down so you get all the flavor and none of the stringy bits.
- Sweetener: I use Swerve so it stays low carb, but honey, maple syrup, or plain sugar all work. Start small. You can always add more, but you can't pull it back out.
Step-by-Step
What To Put it On
This Asian Salad Dressing is versatile and one you are going to want to put in your regular rotation. Try it on my Asian Quinoa Salad or Asian Chicken Salad. I also like it on a green salad with oranges. I've even added in some nut butter and used it as a dip for chicken.
More Homemade Dressing Recipes
Don't miss my Balsamic Vinaigrette, Tomato Vinaigrette, and Cilantro Lime Dressing recipe.
Recommended Tools to Make This Asian Dressing
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Storage
Store it in a sealed jar in the fridge. It holds for about a week. The oil firms up when it's cold, so let it sit on the counter a few minutes and give it a hard shake before you pour. If it ever tastes a little dull after a few days, a fresh squeeze of lime brings it right back.
5-Minute Asian Salad Dressing
Ingredients
- ¼ cup rice wine vinegar unseasoned
- ¼ cup soy sauce or tamari
- 2 tablespoons lime juice fresh
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 2 tablespoons dark sesame oil
- ½ cup extra virgin olive oil
- 2 tablespoons Swerve or other sweetener, to taste
Instructions
- Place rice wine vinegar, gluten free tamari, lime juice, minced ginger, garlic, sesame oil, olive oil and Swerve in a blender.
- Process until smooth.
- Taste and season with salt and pepper.
- Transfer to a jar and refrigerate until ready to serve.
- May be stored sealed in the refrigerator for up to one week.
Notes
Variations for Asian Salad Dressing Recipe
- For a nutty kick, add in 2 tablespoons powdered peanut butter or 2 tablespoons peanut butter.
- For heat, add in ½ teaspoon crushed red pepper.
- Add in 3 tablespoons tahini and replace lime juice with lemon juice.
- For a fun variation, try adding in 2 drops of good quality orange essential oil.
- If you taste the dressing and it has too much "bite", try adding in a little more sweetener to balance the acidity.
Barbara Ritzman says
Sounds and looks yummy. Food that taste great with less calories is awesome. As eating unhealthy is not the way to go if you want to be healthy and successful in life!!!!!
Barbie's Beauty Bits says
Your Asian salad dressing looks and sounds so yummy! Would be perfect for my girls night dinner party!
Sara says
What a great salad dressing! I have never tired making my own at home, but I want to with this recipe!
Judy says
I just made this and it’s a nice light dressing. Will be great on salad tonight.