by Olena

Asian Salad Dressing

by Olena

5 from 1 reviews

Asian Salad Dressing goes well with salads, use as a marinade for chicken, meat and seafood or drizzle on noodles. It came to life because I really love this Asian salad.

Asian Salad Dressing

Asian Salad Dressing Recipe

This Asian salad dressing is light, flavourful and a million times healthier than store-bought. Its base is not a cup of oil making this Asian salad dressing recipe the best! And healthy. Means you can eat more noodles and of course make fresh and crunchy Asian salad. 🙂

This Asian dressing is also highly versatile depending what you have on hand. The recipe as written is a base using only pantry ingredients. Means you do not have to run to the store if you do not have fresh garlic or ginger.

I am very honest when I say I do not buy salad dressings. Regular ones have horrible ingredients. And healthy ones cost a lot. So, homemade Asian dressing it is for me and you. 🙂

Asian Salad Dressing in a blue bowl

Ingredients You Will Need

  • Soy sauce – I use liquid aminos because they are non-GMO. Their sodium content is on par with regular soy sauce. So if you use light soy sauce, you will have to double the amount or use to taste.
  • Maple syrup is my preference because it dissolves quickly. You can also use honey, agave, brown rice syrup or any liquid sweetener of your choice.
  • Vinegar – Rice vinegar is traditional in Asian cooking. If you do not have one on hand, use any light color vinegar like apple cider, white wine or white vinegar. Just not balsamic – it has very strong taste.
  • Sesame oil – Toasted sesame oil gives this Asian salad dressing its Asian notes. It’s OK to use not toasted sesame oil or skip. Just use extra olive oil instead and toast sesame seeds in a skillet (unless you buy them toasted).
  • Olive oil – I use extra virgin. It is recommended to buy in glass dark bottle and store away from direct sunlight.
  • Fresh ginger and garlic are traditionally used in Asian cooking. But you can use either or omit both.
  • Sesame seeds – If you do not have any, it is fine. If you have some, toast them – next level good.

How to Make Asian Salad Dressing

Making healthy salad dressings at home shouldn’t be complicated.

Add all ingredients to a bowl and whisk, or to a jar with a lid and shake. Make sure the lid screws on tightly and doesn’t leak. Otherwise, “good luck!” Also storage glass containers with snap on plastic lid work well.

You can also add a tablespoon of peanut butter to make it creamy. Make it spicy with red pepper flakes. It is OK to improvise with this dressing.

Try Homemade Asian Dressing On

  • Noodles: Whole wheat or soba noodles with peanuts, cilantro, green onion and shredded carrots.
  • Protein: Chicken, salmon, beef or pork when simply grilled with salt and pepper.
  • Marinade: Or marinate any meat in it for as little as 1 hour. AFter you will have to discard marinade – do not consume it. However, you can boil it for 5 minutes on low heat and use as sauce.
  • Cucumbers: Thinly slice a lot of cucumbers, pour Asian dressing on top and there is your Asian cucumber salad.

Asian Salad in glass bowl

How Long Does It Last?

Like with any homemade salad dressing, I like to refrigerate it for not more than 1 week. After dressing does not taste as fresh. Shake or stir before each use.

If Asian dressing solidified in the fridge (because of oils), place jar in a bowl with warm water for a few minutes or leave on a counter for 30 minutes.

More Healthy Salad Dressings

Asian Salad Dressing Recipe

Print

Asian Salad Dressing

5 from 1 reviews

Asian Salad Dressing goes well with salads, use as a marinade for meat and fish or drizzle on noodles. It came to life because I really love this Asian salad (coming tomorrow).

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Category: Salad Dressing
  • Method: Stir
  • Cuisine: Asian
Scale

Ingredients

  • 1 tbsp soy sauce (I used Bragg liquid aminos)
  • 2 tbsp maple syrup or honey
  • 2 tbsp rice vinegar or lemon juice
  • 2 tbsp olive oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp sesame seeds
  • 1 garlic clove, minced
  • 1 tsp ginger, minced

Instructions

  1. In small bowl, add soy sauce, maple syrup, vinegar, olive oil, sesame oil, sesame seeds, garlic and ginger.
  2. Whisk with a fork or shake in a jar with tight lid.
  3. Try on Asian salad or marinate chicken in it for 30 minutes – 24 hours.

Store: Refrigerate in a glass airtight container for up to 7 days. Shake or stir before serving.

Notes

  • If you don’t have fresh ginger or garlic, it’s OK to skip.
  • Green onion is optional as well and can be added straight to the salad.
  • Use double the amount of light soy sauce if you don’t have regular.
  • No sesame oil? Use all olive oil.
  • If your sesame oil is not toasted, toast the sesame seeds.
  • If you don’t have anything toasted, it is fine as well.
  • Use any light coloured vinegar like rice, white, white wine or apple cider.

 Did you make this recipe? Please give it a star rating in the comments.

 

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

7 comments on “Asian Salad Dressing

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  1. Would ginger powder and/or garlic powder work instead of fresh ones or is it better to leave them out? I’m more likely to have fresh garlic on hand than fresh ginger, but I sometimes run out of it, too.

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