This delicious and versatile Asian salad dressing recipe sparkles over a salad of greens or steamed veggies and rice, and it also makes a great marinade!
This is one of my favorite dressings to have on hand as often as possible because it really is so great over so many things besides salad.
It makes a perfect marinade or dressing for chicken, steak, fish or tofu, and takes steamed veggies and greens from great to AMAZING such as this Asian sautéed Swiss chard.
The ingredients for this dressing can all be easily found at most grocery stores. If you can't find black sesame seeds though, not to worry; they're just an optional garnish.
- reduced sodium soy sauce (or tamari for gluten free)
- toasted sesame oil
- olive oil
- rice vinegar
- honey or maple syrup
- fresh ginger
- black sesame seeds (optional, for garnish)
See recipe card below for exact quantities.
Start by mincing a little ginger and garlic, and thinly slicing the white and light green parts from a couple scallions.
Then, place all of the ingredients except the sesame seeds in a pint-sized Mason jar or other container with a lid and shake well to combine.
Use immediately or store for future use, and additionally garnish your dish with sesame seeds if desired.
This Asian dressing is very forgiving when it comes to ingredients, so feel free to adjust as needed! Here are some basic substitutions you can make:
- Gluten free - use tamari instead of wheat-based soy sauce
- Vegan - use maple syrup instead of honey
- Olive oil - use avocado oil, sesame oil or canola oil
- Rice vinegar - use white vinegar
- Fresh garlic - use garlic powder
- Fresh ginger - use ginger powder
- Scallions - substitute chives, cilantro or just leave out altogether
Here are a few dressing variations you can use:
- Spicy - add red chili pepper flakes for extra heat and spiciness
- Creamy - blend the dressing in a blender for a minute or so
- Kid friendly - use just a bit of garlic powder and ginger powder instead of fresh garlic and ginger; you can also just leave out the scallions
The only thing you'll need for this recipe is a jar with a tight fitting lid. I like pint-sized Mason jars but really any jar that holds at least a cup of liquid will work!
- Mason jar
This recipe for Asian salad dressing will stay fresh in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months.
🎉 Top tip
This little dressing makes instant meal prep easy! If you have some rice and veggies on hand, along with chicken, tofu or other protein, use this "secret sauce" to drizzle over everything or cook with; dinner will be so delicious. 🙂
Asian Salad Dressing
- ½ inch piece fresh ginger
- 1 clove garlic
- 2 scallions
- ¼ cup reduced-sodium soy sauce or tamari for gluten free
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil
- 2 teaspoons rice vinegar
- 1 tablespoon honey or maple syrup for vegan, to taste
- black sesame seeds optional, for garnish
- Prep: Mince the ginger and garlic and thinly slice the white and light green parts of the scallions.
- Mix: Place all of the ingredients except the sesame seeds in a Mason jar or other container with a lid and shake well to combine.
- Enjoy: Serve immediately or store in an airtight container in the fridge for up to 1 week, or in the freezer for up to 3 months. Additionally garnish with black sesame seeds, if desired.