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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.
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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 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Too much vinegar and I like vinegar, really bad
Hi Rickie, I’m so sorry you didn’t care for it. You can reduce the amount of rice vinegar in your next batch and add more to your taste. I’m sorry again and thanks for taking the time to write. – Meggan
Added a clove of grated ginger but wouldn’t have changed anything else. Fantastic recipe. Thank you!!
You’re so welcome, John! I’m glad you enjoyed it! – Meggan
This is spectacular, especially on a salad with chicken. My only wish is that it was a little sweeter, but it’s light, refreshing and tangy.
Thank you, Starley! – Meggan
I had searched & searched and tried to make myself, for years (seriously) for an Asian salad dressing that I used to get on “Chinese Chicken Salad” at a Chinese restaurant in San Francisco. Time after time, no luck! What I wanted was not thick or overly sweet. Just so flavorful and GARLICKY.. ahh haa, GARLIC! That is the one additional ingredient i add to this recipe and lots of it!! I have finally found it! It’s perfect, once you add the garlic! So good I drink down what remains in the bowl after the salad is gone! : )
Hooray Christine! I’m so glad you found a recipe that is perfect for you! Thanks for sharing, this made my day! -Meggan
This is very acidic especially with 1/3 a cup of rice vinegar and only 2 Tbsp of oil. I added more oil and it was still way too strong. It is not good as a “salad dressing”. I had to throw everything out. Maybe it would be fine as a marinade.
Hi Sheryl, thank you for taking the time to write. I’m sorry you didn’t care for this dressing. I hope you’re able to adjust it to your liking next time or use it as a marinade. – Sorry again! – Meggan
This dressing is so good
I’m glad you loved it, Sharon! Take care! – Meggan
I grate a peeled piece of fresh ginger, separate it into tablespoon amounts and freeze it. Then when I need fresh ginger itโs available. It defrosts in a few minutes.
Hi Gail, thanks for sharing this tip! – Meggan
This dressing is delicious and I make it all the time!
Hi Ginny, thank you for your comment! I’m so glad you love it! – Meggan
Luv luv all your your recipes thanx