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Asian Salad Dressing

Asian Salad Dressing

A balanced sweet, savory, and tangy homemade Asian salad dressing made with soy sauce, toasted sesame oil, rice vinegar, fresh ginger, garlic, and honey. Ready in 5 minutes and keeps in the fridge for up to a week.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 8 tablespoons (makes approx. 1/2 cup)
Course: Condiment, Salad Dressing
Cuisine: Asian Inspired
Calories: 72
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp neutral oil (canola, avocado, or light olive oil)
  • 1 tbsp toasted sesame oil must be toasted, not light
  • 3 tbsp rice vinegar seasoned or unseasoned
  • 2 tbsp low-sodium soy sauce use tamari for gluten-free
  • 1 tbsp honey or maple syrup for vegan
  • 1 clove garlic, finely grated or minced
  • 1 tsp fresh ginger, grated on a microplane or 1/4 tsp ground ginger
  • 1/2 tsp Dijon mustard helps emulsify the dressing
  • 1 tbsp fresh lime juice
  • 1/4 tsp red pepper flakes optional
  • 1 tsp toasted sesame seeds for finishing

Equipment

  • Glass Jar with Lid (or small mixing bowl)
  • Microplane or Fine Grater
  • Whisk or Fork

Method
 

  1. Combine soy sauce and honey in a jar or bowl first. Stir until honey is fully dissolved before adding other ingredients.
  2. Add rice vinegar, lime juice, Dijon mustard, grated garlic, grated ginger, and red pepper flakes. Stir to combine.
  3. Pour in the neutral oil and sesame oil. Seal and shake vigorously for 20 seconds, or whisk for 30 seconds until emulsified.
  4. Taste and adjust - add more vinegar for sharpness, honey for sweetness, or soy sauce for saltiness to suit your preference.
  5. Rest for 5 minutes at room temperature before serving. Stir in or top with toasted sesame seeds just before using.

Notes

    >Always use toasted sesame oil for the best nutty flavor - regular sesame oil tastes very different. >Fresh garlic and ginger give better flavor but reduce fridge life to 5-6 days. Use dried spices for up to 3 weeks storage. >Shake or whisk before each use as the dressing will separate. >Doubles as a marinade for chicken, salmon, or tofu - marinate for 30 minutes minimum. >For gluten-free, substitute tamari or coconut aminos for soy sauce in equal amounts.