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!
Recipe ingredients:
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:
- In a blender or in a small glass jar with a tight-fitting lid, combine all the ingredients and shake or process until smooth.
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
- 1/4 teaspoon hot sauce
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
More delicious Asian recipes:
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!
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Servings: 6 servings
Calories: 76kcal
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.
Video
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.
- 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
- 1/4 teaspoon hot sauce
- 1/8 teaspoon black pepper
- 1/8 teaspoon garlic powder
Nutrition
Calories: 76kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 437mg | Potassium: 23mg | Fiber: 1g | Sugar: 3g | Calcium: 4mg | Iron: 1mg
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Can you provide the salad recipe to go with this delicious dressing? The picture looks amazing
Hi Margaret! Here it is: https://www.culinaryhill.com/chinese-chicken-salad/
Did not give the measurement for hoisin sause.
Sorry, what do you mean? The recipe card clearly says 1/4 cup hoisin sauce. Were you referring to something else? Thanks. -Meggan
Good alternative to French dressing and a nice change.
What cheese – if you wanted a little cheese on the salad with this dressing would you use? I realize asian food wouldn’t typically involve a cheese component. Thanks!
Hi Lesley! I think that depends on what cheese you like. For me, I would probably try some feta in an Asian salad. I’m not sure if that works at all, but I love feta, so it would probably be good? Or something mild like mozzarella. I think it’s worth trying! Thanks. -Meggan
I meant to halve the recipe but I think I forgot to halve the vinegar. It was so good but too much vinegar pow for my family. I used the rest of it to marinate some chicken breasts I grilled. That was THE BEST chicken breasts I’ve ever eaten. I’m printing this one and will be making it again soon! Thanks!
I am not a mayonnaise fan. You have wonderful salad dressing recipes – is there an equal substitute for the mayo? Thanks – I love your site.
Hi Jeri! You’re so nice, thank you. This dressing doesn’t have mayonnaise in it, but maybe you saw a different salad dressing on the site that has mayo. Do you know which one you were looking at? I’d love to help you out. Thanks! You can email me if you want – [email protected] :) -Meggan
I don’t ever leave reviews for recipes I’ve tried (this is actually my first review) but this dressing was AMAZING! I forgot to add the canola oil and I didn’t realize it was supposed to sit for a bit and had to serve it right away…I could seriously drink this dressing! Ok, not really, but it was so good. I added about half a table spoon of peanut butter too and it was perfect. I’m making this all the time now. Thank you!
This was wonderful. Thank you. Do you have the nutrition information for the hoisin sauce itself?
Hi Pam, that would depend on which brand you used. Do you happen to know the brand or have the package? I can look it up for you. Thanks! -Meggan
Exactly the flavor I was looking for to top an ahi salad. Will definitely use on other inspired salads. Thanks!
Made last night for an Asian salad with a mix of field greens, romaine, green onions, mandarin oranges, slivered almonds, edamame and crispy noodles on top. SO good, loved it. Made half the recipe and used the exact recipe, didn’t have hoisin sauce so followed the substitute listed, worked great! Will keep this recipe, the salad would make an excellent summer entree with added grilled chicken. Also would be good on a salad with noodles. Thank you so much!
Sounds amazing! Glad you liked it! -Meggan
This dressing delivered as promised and it’s a quick and easy staple if you’re wanting to add an Asian salad dressing to your meal. We really like it, thank you Meggan!
That’s so great to hear. Thank you for your kind words Taylor! -Meggan
Thanks a bunch for this salad dressing recipe! My whole family loved it! It’s the perfect combination of tangy and sweet. Also, love the hint of freshly grated ginger!
Why do you even need any oil????
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
Thanks for the great recipe, I love it!
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!!!
I’m glad you liked it Kathy! Thank you! :D
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.
Why does this last only 4 days in the refrigerator when all the ingredients last much longer than that?
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
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.
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.
Omg i just used the recipe amd im eating salad right now! This dressing up is amazing!