Published: · Modified: by Lilian Vallezi · This post may contain affiliate links ·
This Asian Salad dressing is creamy and has the perfect Asian touch! Its delicious and balanced flavor goes well with almost anything.
Salad can be very boring if you allow it to be. I remember eating lettuce and cucumber/tomatoes salad, dressed with vinegar or lemon juice, almost every day when I was a kid, and believe me, you get tired of it after a while.
That's why I'm so excited to share this Asian salad dressing recipe. Sauces and dressings are a great way to enrich and elevate any basic recipe.
What I love the most about this Asian dressing is the perfect balance of flavors. It's a little sweet, but not overly sweet, and the sesame seed oil, soy sauce, and rice vinegar give just the perfect Asian touch to it.
So, if you have some green leaves laying around, and you are tired of eating boring salads, try this Asian dressing salad recipe, and you'll be amazed how delicious it is.
How to make Asian salad dressing
This dressing is so easy to make. You just add all the ingredients to a small jar, close it and shake it. The mustard and mayonnaise will help keeping the dressing from breaking, while adding creaminess to it.
If the mayo or honey sticks to the jar, you can use a spoon to stir it and then shake it a little more.
It takes less than 5 minutes, and you won't believe how much flavor it will bring to your salad.
Building the Perfect Salad
This Asian dressing goes well with almost anything.
Here are a few things you can add to it to create a really tasty salad:
- Strawberries
- Grapes
- Mandarin
- Almonds
- Candied Pecans
- Chicken
- Bell pepper
- Thinly sliced Cabbage
- Carrots
- Snap peas
And the list goes on. You can have a complete meal with this salad, if you add some protein like chicken, for example. Let your creativity take over!
How long does this dressing last?
This recipe contains a good amount of acid, and no fresh herbs or garlic, so it should last for a good time in the fridge, but I, personally, don't keep mine for more than 1 week in the refrigerator.
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📖 Recipe / Receita
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5 from 4 votes
Creamy Asian Salad Dressing
This sweet and tangy dressing is perfectly balanced with just a hint of oriental flavor to it. Add this dressing to your salad and you will make it shine!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad
Keyword: Asian, dressing, salad
Servings: 8
Calories: 50kcal
Author: Lilian Vallezi
Ingredients
- ¼ cup mayonnaise (I like using the avocado Mayo, but any mayo works)
- 2 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon mustard (dijon or regular)
- 1 teaspoon soy sauce
- ⅛ teaspoon sesame oil
- ⅛ teaspoon garlic powder
Instructions
Add all ingredients to a glass jar with lid, close it and shake it until very well combined. Use a spoon to stir it, if any ingredient gets stuck to the glass.
Keep it in the refrigerator, in the same jar used for preparing it, or transfer it to a dressing container.
Notes
This recipe contains a good amount of acid and no fresh herbs or garlic, so it should last for a good time in the fridge, but I, personally, don't keep mine for more than 1 week.
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Nutrition Estimate:
Calories: 50kcal
All nutritional information above is based on third-party calculations and should be considered estimates. Nutritional content may vary according to brands used, measuring methods, portion sizes, substitutions, optional ingredients, etc. Simple Living Recipes is not responsible for any miscalculation or misinformation in the nutrition label.
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Reader Interactions
Comments
Nadi says
This sounds great, but I'm on a low FODMAP diet so I'll need to modify the garlic and honey. The garlic I can substitute easily no problem, but I'm unsure if maple syrup or brown sugar would be the better option for replacing the honey. Which would you recommend would fit the flavour better?
Reply
Lilian Vallezi says
Hi Nadi!
If I had to try another sweetener other than honey, I'd try maple syrup in this recipe.
Hope it turns out delicious! If you try it, please, let me know what you think.Have a great week!
LilianReply
Carrie says
This is a wonderful recipe! I use it as a coleslaw dressing, salad dressing, and dipping sauce for fish. It stays fresh a long time without separating. Such a nice break from traditional salad dressings!.Reply
Lilian Vallezi says
Hi Carrie!!
I'm so glad you like it!! Thanks for sharing your feedback!Reply
Jim says
My mother loves this, and she is super finicky. It's so easy and flavorful. Are there any more Asian variations, like the aforementioned kewpie mayo?Reply
Lilian Vallezi says
Hi Jim! Sorry, I can't think of more Asian variations, but I'm so glad your mom likes it. Thanks for your review!
Reply
Sally says
Hi Jim,My favorite Asian Poke Bowl restaurant decided to offer just Ramen and I was SO sad because their dressing was almost the entire reason I went there...so I was on the hunt for a recipe that I could make to replicate it. This one was SO close! I increased the Mayo to 6 T, the Soy Sauce to 2 1/2 tsp. and instead of mustard, I used creamy wasabi and increased it to 1 1/2 tsp...and it was spot on! The wasabi adds an Asian undertone and isn't spicy at all, but fits the Asian flavor profile 🙂 SO happy to find this recipe to go off of!Reply
Tia says
Can you tell me how many calories are in a tablespoon? Thanks
Reply
Lilian Vallezi says
Hi!! This recipe is about 371 calories total. It yields approximately 8 tbsp. That means roughly 50 calories per tablespoon. I hope you enjoy it!
Reply
Lynke says
Wow this recipe is super tasty. I used Kewpie Mayo instead of ragular mayo. There is no way this will last one night in my house.Reply
Lilian Vallezi says
I'm so glad you liked it!! Thanks for sharing your feedback!
Reply
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