Asian Salad Dressing

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
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 6 servings 1x
  • Category: Salad Dressing
  • Method: Stir
  • Cuisine: Asian


  • 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


  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.


  • 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.

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