Asian Dressing For Salad Recipe

Tangy Asian dressing for salad, complete with real ginger and sesame oil!

Today I’m going to mix it up a bit and teach you how to make something simple but exotic…a homemade salad dressing!

It’s summer, which means it’s salad season! I suppose every season is salad season, actually, but there’s something about the hotter months that makes it all the more wonderful to crunch into lettuce, kale, or spinach.

An Asian dressing for salad in a bottle.

Homemade Dressings Are Best!

If you’re new to this blog, I know you may be wondering…“Wouldn’t it be easier and quicker to buy an Asian salad dressing?” And my answer is…maybe, but it wouldn’t be any healthier.

Next time you go to the grocery store, take a look at the ingredients and nutritional facts on the back of any of the major brands. Way too much salt, MSG, and unpronounceable nonsense.

No thank you! I understand if it’s the only thing you have access to right now, but if you are able to make this Asian dressing recipe for you and your loved ones…go for it! 

Pouring an Asian dressing on top of a grilled chicken salad.

Use this Asian dressing recipe for anything!

Other than the fact that it takes about five minutes to put together, and it’s much better for you than most of the dressing at the grocery store, I love this recipe because you can use it on so, so much:

  • Obviously, you can drizzle it on a standard summer salad to make it a not-so-standard Asian summer salad. So good. Kale and spinach are my favorite to use with this Asian dressing recipe!
  • Throw it on pasta salad, too, if you and the kids aren’t feeling like you want a big bowl of greens…or if you have an outdoor picnic coming up. How amazing would it be to sit under the trees on a beautiful day and chow down with your family on Asian-style pasta salad?
  • This dressing is a fabulous marinade. I’ve heard you can try it on fish (salmon especially) and I’ve even heard people use it for beef! Go wild, but my main recommendation is to marinade chicken with it. Yum.

While you’re reading this you’ll probably imagine even more uses for the dressing. These are just the most obvious ones! I’m sure it’d make a great dip, and maybe you could use it with shrimp, gyros, or breadsticks to create a multicultural meal. Try out everything that comes to mind! Isn’t versatility wonderful? 

Asian Dressing For Salad Recipe – Ingredients & Utensils Required

Wait until you see how easy this dressing is to put together!


  • 1/4 cup reduced-sodium soy sauce, which you can make with…
    • 1/4 cup red wine vinegar
    • 3 Tablespoons finely chopped peeled fresh ginger
  • 3 Tablespoons canola oil
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon sesame oil (get it fresh!)
  • 1 teaspoon sriracha (optional)
  • 1 teaspoon kosher salt


  • A mason jar or other lidded container
  • Teaspoons, tablespoons, measuring cups


  1. Shake all ingredients together in your lidded container…
  2. …And you’re done!

It should last for two weeks when refrigerated. I’d throw it out after that. If it starts to smell funny or taste super bitter, it’s gone bad! 

Asian Dressing Recipe FAQs

I substituted an ingredient and the dressing is too salty now. What should I do?

Try using a bit of honey or maple syrup to even it out.

I have the same issue as above, but the dressing is too sweet.

Adding soy sauce is the way to go. It’ll bring the savory flavor back!

Is this vegan?

Yes, especially if you make your own sriracha sauce, your own hoisin sauce, etc. Creating everything from scratch might be really, really fun, actually…

Do you have any suggestions for additions?

You can try adding garlic, or even add pepper flakes if you want something super hot!

Comment down below!

How will you use this Asian dressing recipe? Are you throwing it on a salad for a healthy side dish, or are you thinking of something a bit more out there? (Out there can be fun!) As always I want to hear what you’re all doing with your creations, and if you have any questions, let me know too.

In need of more exotic summer flavor? See these other recipes!

Other salads and dressings:

Other meals:

I feel like you’d have the most perfect picnic ever if you brought all of these dishes together. Happy summer!

An Asian dressing for salad in a bottle.

Asian Dressing For Salad

Tangy homemade Asian dressing for salad. This tangy flavorful dressing can also be used as a marinade for fish or chicken.
4.76 from 25 votes
Print Pin Rate
Course: Salad Dressing
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cup
Calories: 39kcal
Author: Sandra Shaffer


  • 1/4 cup reduced-sodium soy sauce
  • 3 Tablespoons oil olive, avocado, canola
  • 2 Tablespoons hoisin sauce
  • 1 Tablespoon sesame oil
  • 1 teaspoon sriracha optional
  • 1 teaspoon kosher salt
  • 1/4 cup red wine vinegar
  • 3 Tablespoons finely chopped peeled fresh ginger
  • 1/4 cup minced scallions white and green parts


  • In a medium bowl add soy sauce, oil, hoisin sauce, sesame oil, sriracha (optional), salt and red wine vinegar.
  • Whisk ingredients together.
  • Add minced scallions


Serving: 2tablespoons | Calories: 39kcal | Carbohydrates: 1g | Fat: 4g | Polyunsaturated Fat: 3g | Sodium: 317mg | Sugar: 1g


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

A simple Asian salad dressing is a tasty vinaigrette made with sesame oil, rice vinegar, and soy sauce. Terrific to use on cabbage salads.
Hugs Sandra Signature

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  1. I have this dressing at usually at a restaurant and Ive always wanted to make it. Your recipe tastes exactly how I like it, but I would like mine to be a tab bit thicker. The first time I had this on a salad it was thick and I loved it. Any suggestions?
    Thank you!!

    1. Hi Keisha! Anytime I want to thicken a sauce I heat it and add a cornstarch or arrowroot slurry. I haven’t tried it with this recipe, but that is what I would start out doing to experiment. Let me know if you try it!

  2. I’m officially salivating. I haven’t had a good Asian dressing/salad in a while and I am so so overdue. I can’t wait to give this one a whirl. It even has the olive-to-sesame oil ratio I love. (Too much sesame oil is overpowering!) Can’t wait to drizzle this over a salad next week.

  3. This Asian salad dressing looks fantastic! I love that it has great classic flavors but also comes with a tiny kick from the sriracha sauce. This will be perfect for so many dinner salads!

  4. I make my own dressings all the time but I generally stick with really simple vinaigrettes and classic French-style stuff, but you’ve got me totally rethinking that! I mean, I adore and cook with all kinds of Asian sauces, so I really should be making this! Love that it does double-duty as a marinade too!

  5. I agree that homemade dressings are the absolute best. Right now I’ve been holding off on eating my two salads a day. I’m just a bit tired of the same salad dressing I’ve been using. This dressing would perk up my taste buds right up. On the to do this week.

  6. I love this! I rarely buy salad dressing, because homemade is so much better. Everything in this one sounds so delicious- I’ll have to try it soon!!!

  7. Homemade salad dressings are so easy to whip up. I love all the flavours in this. I would use it on noodles too. So much better than store bought.

  8. This sounds so good- the sriracha sauce adds a nice heat and I love the hoisin space flavor too! Thanks so much