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!

Course Pantry

Cuisine Asian

Cook Time 5

Total Time 5

Servings servings (2 tbsp each)

Calories 76kcal

Author Meggan Hill

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

US Customary - Metric

Instructions

In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.

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 3/4 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