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.
candy says
We try to eat healthy all year long and making everything from scratch or homemade is always important. Using the best and freshest is always the way to go.
serena hale says
Your asian salad dressing looks so good and I bet it tastes just as good. I am glad that it does not have a lot of calories and that it does not have sugar in it.
Lisa says
Everything about this sounds delicious. I love the color of the dressing and it seems so very easy to make.
Anosa says
I have never tried an Asian salad dressing before, this looks very yummy and flavour some. It is definitely something new to try in the new year
Amber Myers says
Yes please! I love Asian Salad Dressing, and this one sounds scrumptious. I need to make some for my salads!
Marysa says
I get this type of dressing a lot when we eat at asian restaurants, and I would love to make it at home. The recipe sounds delicious!
Ricci says
This homemade Asian Salad Dressing sounds amazing! I would love to make this sometime soon for a grilled chicken salad, it would spice it right up!
Farrah Less G. says
Oh wow ginger on the salad dressings I've never had that before, But it sure looks colorful and yummy. I like eating salad very healthy and it makes you full.
Chubskulit Rose says
I am for anything Asia so this falls right into my alley of favorites. Thank you for sharing the recipe, I would like to try making it.,
Stephanie Ziajka says
This salad dressing looks delicious. I'd love to try this at home for my next dinner party!
E H says
I am definitely bookmarking this recipe! I was just thinking the other day about how to make such a dressing! I don't always want to buy this from a store, and I love making things from scratch, so this is so perfect!
Angie says
Asian salad dressing is so delicious! I've never tried to make it before, but I'd definitely like to!
Jessica Robinson says
Your salad dressing sounds beyond delicious! Cannot wait to try!
Shadia says
This dressing sounds really good
But im courious what gives it that nice yellow? Is it the ginger? I thought it could be turmeric but theres none in the recipe.. would love to hear from you.. thanks!!
Wendy Polisi says
I think the yellow probably comes from the combo of the ginger and sesame oil. Turmeric would be a lovely addition here.
GiGi Eats says
And I absolutely adore EVERYTHING about this recipe. EVERYTHING!