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This simple, delicious Asian Salad Dressing is made with just 6 pantry ingredients and ready in minutes. It also makes a great marinade or dipping sauce for appetizers!
This Asian salad dressing is my condiment of choice for all Asian appetizers. Pot stickers, dumplings, lettuce wraps, homemade sushi, even crab rangoon: It’s absolutely delicious.
It’s also the star of my favorite Chinese Chicken Salad. Or, use it as a marinade for chicken, shrimp, or beef. The Hoisin sauce adds a lot of flavor here and can stand up to grilling or pan-frying. 6 ingredients, 2 minutes, tons of flavor.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Also known as Chinese barbecue sauce, this popular sweet and salty ingredient is sold by the bottle in the Asian section of your grocery store.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
Instructions
- In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.
Recipe tips and variations
- Yield: This recipe makes just over ¾ cup dressing; it makes 14 tablespoons (7 ounces) or 7 servings, 2 tablespoons each.
- Storage: Store leftover dressing covered in the refrigerator for up to 4 days.
- Honey: For a sweeter dressing, add honey to taste.
- Peanut butter: For a creamier dressing, add a tablespoon of creamy peanut butter.
- More mix-ins: Stir in minced fresh garlic, sesame seeds, or sliced scallions.
Recipe FAQs
You can make your own Hoisin sauce with common pantry ingredients.
4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon honey or agave nectar
2 teaspoons distilled white vinegar
2 teaspoons sesame oil
¼ teaspoon hot sauce
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
To use this dressing as a marinade, in a glass baking dish or plastic zip-top bag, add the dressing to the raw protein of your choice. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Cook protein as desired, discarding any extra marinade.
Great recipes for Asian dressing
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Chinese Chicken Salad
Appetizer Recipes
Pot Stickers
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Appetizer Recipes
Crab Rangoon
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Asian Salad Dressing
Ingredients
- 1/3 cup rice vinegar (see note 1)
- 1/4 cup hoisin sauce (see note 2)
- 2 tablespoons canola oil (see note 3)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated (see note 4)
- 1/2 teaspoon toasted sesame oil
Instructions
- In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.
Recipe Video
Notes
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Also known as Chinese barbecue sauce, this popular sweet and salty ingredient is sold by the bottle in the Asian section of your grocery store.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
- Yield: This recipe makes just over ¾ cup dressing; it makes 14 tablespoons (7 ounces) or 7 servings, 2 tablespoons each.
- Storage: Store leftover dressing covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Luv luv all your your recipes thanx