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!

Asian salad dressing being poured into a clear bowl with asian salad ingredients.

Recipe ingredients:

Asian salad dressing ingredients in various bowls.

Ingredient notes:

  • Canola oil. Or any neutral oil, like grapeseed oil.
  • Rice vinegar. Rice vinegar and rice wine vinegar are the same thing.
  • Hoisin sauce. Aka Chinese barbecue sauce. A sweet and salty popular ingredient sold by the bottle.
  • Ginger. Ground (powdered) ginger doesn’t have the same flavor and shouldn’t be used here.

Recipe instructions:

  1. In a blender or in a small glass jar with a tight-fitting lid, combine all the ingredients and shake or process until smooth.

Asian salad dressing in a clear bowl.

Recipe tips and variations:

  • Use it 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.
  • Leftovers: Store extra 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.
  • Other mix-ins: Stir in minced fresh garlic, sesame seeds, minced fresh chives, or sliced scallions.
  • Hoisin sauce substitute:
    • 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

More delicious Asian recipes:

Asian salad dressing being poured into a clear bowl with asian salad ingredients.

Asian Salad Dressing

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!
5 from 25 votes
Cook Time 5 mins
Total Time 5 mins
Servings 6 servings
Course Pantry
Cuisine Asian
Calories 76

Ingredients 

  • 2 tablespoons canola oil (see note 1)
  • 1/3 cup rice vinegar (see note 2)
  • 1/4 cup hoisin sauce (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, or in small jar with a tight-fitting lid, add oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Whisk or shake until combined.

Recipe Video

Notes

  1. Canola oil. Or any neutral oil, like grapeseed oil.
  2. Rice vinegar. Rice vinegar and rice wine vinegar are the same thing.
  3. Hoisin sauce. Aka Chinese barbecue sauce. A sweet and salty popular ingredient sold by the bottle.
  4. Ginger. Ground (powdered) ginger doesn't have the same flavor and shouldn't be used here. 
  5. Use it 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.
  6. Leftovers: Store extra dressing covered in the refrigerator for up to 4 days.
  7. Honey: For a sweeter dressing, add honey to taste. 
  8. Peanut butter: For a creamier dressing, add a tablespoon of creamy peanut butter.
  9. Other mix-ins: Stir in minced fresh garlic, sesame seeds, minced fresh chives, or sliced scallions.
  10. Hoisin sauce substitute:
    • 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

Nutrition

Calories: 76kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 437mgPotassium: 23mgFiber: 1gSugar: 3gCalcium: 4mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!

Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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Comments

    1. Hi Raj, you can leave the oil out. You don’t “need” it. But, oil gives the dressing a nicer texture, helps the dressing cling to the vegetables, and keeps it from tasting too acidic or astringent. In the case of sesame oil, it provides a lot of flavor too. Some oils help with emulsification. But you can leave the oil out, that’s your choice! Thanks – Meggan

  1. I made this for a salad that I bought and really liked the salad dressing that came with the salad. But later I felt that I could find a better salad dressing and I came across this dressing. I had all the ingredients, whipped this up and loved it. I took it to work and everyone loved it and wanted the recipe. I haven’t used this for a marinade yet, but I will. Really love this salad dressing!!!5 stars

  2. This is a delicious and crunchy salad. I personally love crunchy toppings,
    but most importantly I enjoy a good salad dressing on any and every salad I eat.
    A delish salad dressing is like a bright shiny bow on a present, yeah I wrote that. But what made this
    Salad so good is the Asian salad dressing it’s so freaking good.!!
    It’s now my fave dressing!
    Thank you for this recipe.5 stars

  3. Why does this last only 4 days in the refrigerator when all the ingredients last much longer than that?

    1. Hey there, I follow the CDC guidelines for refrigeration when I say how long something will last. It’s true, the dressing could quite feasibly last a week or more in the refrigerator, but the CDC says 4 days so that’s what I say. The other thing is, even if you have a bunch of shelf-stable ingredients like oil and vinegar and soy sauce, once you combine them, things change. There is no chemical preservative or stabilizer to keep mixed Asian dressing ingredients safe, and I just don’t know enough about chemistry to know what would happen. So that’s why I say 4 days. It’s probably longer, but I don’t know how much longer, and I just say what I learned in my food safety program in culinary school (which is what the CDC says). Sorry for the confusion that, I hope this is helpful. Thanks! -Meggan

  4. I made it tonight and it was delicious! I didn’t have any fresh ginger so I omitted it. I can’t wait to make it again with all the ingredients. It was quick and easy to make and had a great flavor.5 stars

  5. This is perfect timing. I’m on a chicken kick. FYI la Choy brand has always been gluten free and you can also find Kikkoman gluten free here and there.  The coconut aminos is also a great alternative. 5 stars

  6. I love the tangy taste of rice vinegar and hoisin. Makes a salad oh so yummy and memorable. Thanks for sharing.5 stars