The BEST Asian Salad Dressing! Made with mostly pantry ingredients, use this tasty dressing on salads, as a marinade, or even as a dipping sauce!
I’m so excited to introduce you to your new favorite salad dressing.
Pour this hoisin-ginger-soy-sesame dressing on your next salad, marinate some chicken in it, or use it for your next batch of potstickers.
Or just grab a straw.
If you cook any Asian food on a semi-regular basis, you probably have most of the ingredients on hand already.
If not, fear not! Nothing is weird. They are all available at your grocery store/Target/Walmart. I’ve also linked to options on Amazon.
I like to mix the dressing in a jar and shake it vigorously. That combines the ingredients better than just a bowl and whisk (although I do that sometimes, too).
If you are more of a “Go big or go home” kind of person, blast it in your blender and don’t look back.
This Asian dressing will keep for up to 4 days in your refrigerator (but not if I’m around).
Asian Salad Dressing
- 2 tablespoons canola oil
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated
- 1/2 teaspoon toasted sesame oil
- In a small jar with a tight-fitting lid, combine oil, vinegar, hoisin sauce, soy sauce, ginger, and sesame oil. Shake vigorously until combined. Or, combine all ingredients in a blender and process until uniformly combined.
- Allow flavors to blend at room for at least 30 minutes. Or, refrigerate for up to 4 days.
Recipe Notes
Nutrition
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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!
I love the tangy taste of rice vinegar and hoisin. Makes a salad oh so yummy and memorable. Thanks for sharing.
I’m excited to try these recipies. They look delicious!