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If there’s one product I will NEVER buy from the store, it’s salad dressing. I insist on homemade every time, and this Asian Salad Dressing is no exception. No amount of fancy food processing will ever come close to what you can whip up in 5 minutes in your kitchen.
As a classically-trained chef, I’ve perfected the exact ratio of ingredients for every salad dressing, and vinaigrettes are my favorite. This Asian-flavored vinaigrette has perfectly balanced flavors that you know and love, and it’s delicious on salads, with appetizers, or even as a marinade.
Commenters call it “spectacular,” “light and refreshing,” and their “go-to salad dressing.” I completely agree and I know you will too!
Table of Contents
Asian Salad Dressing Recipe Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Also known as Chinese barbecue sauce, this popular sweet and salty ingredient is sold by the bottle in the Asian section of your grocery store.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
How to make Asian Salad Dressing
- In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.
Recipe tips and variations
- Yield: This recipe makes just over ¾ cup dressing; it makes 14 tablespoons (7 ounces) or 7 servings, 2 tablespoons each.
- Storage: Store leftover dressing covered in the refrigerator for up to 4 days.
- Honey: For a sweeter dressing, add honey to taste.
- Peanut butter: For a creamier dressing, add a tablespoon of creamy peanut butter.
- More mix-ins: Stir in minced fresh garlic, sesame seeds, or sliced scallions.
How to use Asian Dressing
This Asian salad dressing is my condiment of choice for all Asian appetizers. Pot stickers, dumplings, lettuce wraps, homemade sushi, even crab rangoon: It’s absolutely delicious.
It’s also the star of my favorite Chinese Chicken Salad. Or, use it as a marinade for chicken, shrimp, or beef. The Hoisin sauce adds a lot of flavor here and can stand up to grilling or pan-frying. 6 ingredients, 2 minutes, tons of flavor.
Recipe FAQs
You can make your own Hoisin sauce with common pantry ingredients.
4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon honey or agave nectar
2 teaspoons distilled white vinegar
2 teaspoons sesame oil
¼ teaspoon hot sauce
⅛ teaspoon black pepper
⅛ teaspoon garlic powder
To use this dressing as a marinade, in a glass baking dish or plastic zip-top bag, add the dressing to the raw protein of your choice. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Cook protein as desired, discarding any extra marinade.
Great recipes for Asian dressing
Salad Recipes
Chinese Chicken Salad
Appetizer Recipes
Potstickers
Fish and Seafood Recipes
Ahi Tuna with Ponzu Sauce
Appetizer Recipes
Crab Rangoons Recipe
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Chinese Salad Dressing
Ingredients
- 1/3 cup rice vinegar (see note 1)
- 1/4 cup hoisin sauce (see note 2)
- 2 tablespoons canola oil (see note 3)
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger grated (see note 4)
- 1/2 teaspoon toasted sesame oil
Instructions
- In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.
Recipe Video
Notes
- Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
- Hoisin sauce: Also known as Chinese barbecue sauce, this popular sweet and salty ingredient is sold by the bottle in the Asian section of your grocery store.
- Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
- Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
- Yield: This recipe makes just over ¾ c. dressing; it makes 14 Tbsp. (7 oz.) or 7 servings, 2 Tbsp. each.
- Storage: Store leftover dressing covered in the refrigerator for up to 4 days.
Good alternative to French dressing and a nice change.
What cheese – if you wanted a little cheese on the salad with this dressing would you use? I realize asian food wouldn’t typically involve a cheese component. Thanks!
Hi Lesley! I think that depends on what cheese you like. For me, I would probably try some feta in an Asian salad. I’m not sure if that works at all, but I love feta, so it would probably be good? Or something mild like mozzarella. I think it’s worth trying! Thanks. -Meggan
I meant to halve the recipe but I think I forgot to halve the vinegar. It was so good but too much vinegar pow for my family. I used the rest of it to marinate some chicken breasts I grilled. That was THE BEST chicken breasts I’ve ever eaten. I’m printing this one and will be making it again soon! Thanks!
I am not a mayonnaise fan. You have wonderful salad dressing recipes – is there an equal substitute for the mayo? Thanks – I love your site.
Hi Jeri! You’re so nice, thank you. This dressing doesn’t have mayonnaise in it, but maybe you saw a different salad dressing on the site that has mayo. Do you know which one you were looking at? I’d love to help you out. Thanks! You can email me if you want – hello@culinaryhill.com 🙂 -Meggan
I don’t ever leave reviews for recipes I’ve tried (this is actually my first review) but this dressing was AMAZING! I forgot to add the canola oil and I didn’t realize it was supposed to sit for a bit and had to serve it right away…I could seriously drink this dressing! Ok, not really, but it was so good. I added about half a table spoon of peanut butter too and it was perfect. I’m making this all the time now. Thank you!
This was wonderful. Thank you. Do you have the nutrition information for the hoisin sauce itself?
Hi Pam, that would depend on which brand you used. Do you happen to know the brand or have the package? I can look it up for you. Thanks! -Meggan
Exactly the flavor I was looking for to top an ahi salad. Will definitely use on other inspired salads. Thanks!
Made last night for an Asian salad with a mix of field greens, romaine, green onions, mandarin oranges, slivered almonds, edamame and crispy noodles on top. SO good, loved it. Made half the recipe and used the exact recipe, didn’t have hoisin sauce so followed the substitute listed, worked great! Will keep this recipe, the salad would make an excellent summer entree with added grilled chicken. Also would be good on a salad with noodles. Thank you so much!
Sounds amazing! Glad you liked it! -Meggan
This dressing delivered as promised and it’s a quick and easy staple if you’re wanting to add an Asian salad dressing to your meal. We really like it, thank you Meggan!
That’s so great to hear. Thank you for your kind words Taylor! -Meggan
Thanks a bunch for this salad dressing recipe! My whole family loved it! It’s the perfect combination of tangy and sweet. Also, love the hint of freshly grated ginger!