Asian Salad Dressing Recipe
Balancing salty soy sauce and toasted sesame oil against rice vinegar's mild acidity and a touch of honey gives a dressing that clings to shredded vegetables without tasting one-note salty or sharp, and whisking in the oils last keeps the emulsion from separating too quickly.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 8
Ingredients
- 1/4 cup rice vinegar
- 3 tbsp soy sauce
- 3 tbsp toasted sesame oil
- 1/4 cup neutral oil, such as vegetable or avocado oil
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp toasted sesame seeds
- 1/4 tsp crushed red pepper flakes (optional)
Nutrition per serving
- Calories
- 76
- Protein
- 1g
- Carbs
- 5g
- Fat
- 6g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1In a small bowl or jar, whisk together the rice vinegar, soy sauce, and honey until the honey dissolves.
- 2Add the minced garlic and grated ginger and stir to combine.
- 3Slowly whisk in the toasted sesame oil and neutral oil in a thin stream until the dressing looks slightly thickened and emulsified.
- 4Stir in the sesame seeds and red pepper flakes, if using.
- 5Taste and adjust: add more soy sauce for saltiness, more vinegar for brightness, or a touch more honey if it tastes too sharp.
- 6Use right away, or transfer to a sealed jar and refrigerate. Shake or whisk again before serving, since the dressing separates as it sits.
Tips & variations
- For a peanut version, whisk in 2 tablespoons of natural peanut butter along with the oils and thin with an extra teaspoon of water if needed.
- A teaspoon of rice wine or mirin in place of some of the honey gives a less sweet, more savory dressing.
- Swap the neutral oil for a full 1/2 cup of toasted sesame oil for a more intensely nutty dressing, though it will taste heavier.
- Add a tablespoon of lime juice for a version closer to a Thai-style dressing.
Storage & reheating
Store in a sealed jar in the refrigerator for up to 1 week. The sesame and neutral oils will solidify slightly when cold and the mixture will separate, so let it sit at room temperature for 10 minutes and shake vigorously before using.
Tips from the Tulo kitchen
- A clean jar with a tight lid works better than a bowl and whisk for re-emulsifying leftover dressing since shaking mixes it faster and more evenly than stirring.
- Toast raw sesame seeds in a dry skillet over medium heat for 2-3 minutes, shaking often, if only raw seeds are on hand; toasted seeds have noticeably more flavor.
FAQ
Can this dressing be made without sesame oil?
Toasted sesame oil is what gives the dressing its characteristic nutty flavor, so leaving it out changes the dish significantly. If it's unavailable, a small amount of tahini whisked in can approximate some of that nuttiness, though the flavor will still be milder.
Why did my dressing separate in the fridge?
Oil and water-based liquids naturally separate once they sit still, and refrigeration speeds this up because the oils firm slightly. This is normal and not a sign of spoilage; shaking or rewhisking brings it back together.
What can this dressing be used on besides salad?
It works well as a marinade for chicken thighs or tofu, a dipping sauce for dumplings or spring rolls, or a finishing drizzle over cold noodles or steamed vegetables.
Is rice vinegar the same as rice wine vinegar?
Yes, the two names refer to the same mild, slightly sweet vinegar. Just be sure to use plain rice vinegar rather than seasoned rice vinegar, which already contains added sugar and salt that will throw off the balance of this dressing.