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
- ¼ teaspoon hot sauce
- ⅛ teaspoon black pepper
- ⅛ 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!
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
Serving: 2tbspCalories: 76kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gCholesterol: 1mgSodium: 437mgPotassium: 23mgFiber: 1gSugar: 3gCalcium: 4mgIron: 1mg
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Megan. I made 5 different asian dressings as a test and yours came out the winner. You did say this was make ahead but I didn’t see how long you can keep it. I would like to keep it in the frig for a full week. Will it keep that long? Thank you.
Clydette
Hi Clydette! I follow the CDC guidelines for refrigeration when I say how long something will last. 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). I hope this helps! – Meggan
Asian Salad dressing is our family’s ultmate favorite. Ofcourse, we make it extra special by using only the best products. Hoisin sauce from Lee Kum Kee, is absolutely delicious. I should thank Karman Foods for my easy and accessible Asian ingredients and sauces.
Sounds great Mavee, thanks for the product tip! – Meggan
This is my go to salad dressing! I love it! I do add a little fresh pressed garlic and add a little extra hoisin. Its the best!
Hi Stacy, thank you! That variation sounds great! -Meggan
I made the Asian Salad dressing with the homemade hoisin sauce substitute. I like certain salad dressings sweet and/ spicy so with this particular recipe, I added 5 more tablespoons of honey and my salad consisted of baby book choy, carrot sticks, fresh mango slices, a sprinkling of chopped red onion and toasted white sesame seeds. For me, it was perfect! I
So easy to make and tastes delicious!!!!!
Thanks for the substitute for Hoisin sauce. I rarely have it on hand, and often do without. Greatly appreciated. I agree that ground ginger does not have the same flavor as fresh, but it is close enough. If one can approximate Hoisin sauce, one can approximate ginger. I try and keep a piece of ginger frozen in the freezer. It grate beautifully, with the skin just separating as grated. But sometimes I don’t have that, and ground works in a pinch. But good dressing. Just what I was looking for. thanks.
Judy, what a great idea to freeze ginger. For years I have had ginger drying out and molding because I didn’t use it quickly enough. I will start freezing my leftovers from now on. I now have a question for all of the readers and contributors: Can I make a large quantity of this hoisin dressing and freeze it ?
Thank you. This is what I was looking for and you delivered. 🙌🏾
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