I found an Asian Salad Dressing with toasted sesame oil and honey that actually makes salads, slaws, and dips worth eating, so keep scrolling.
I crush on this Asian Salad Dressing like it’s the only condiment that actually makes vegetables sing. I love the nutty whisper of toasted sesame oil with a hit of honey that keeps things bright and not cloying.
It’s exactly what I reach for when salads feel boring or when I need a quick Veggie Marinade that isn’t trying too hard. But honestly it’s also the sauce I dunk my spring rolls in and steal off my partner’s plate.
Salty, sweet, a little sharp, and messy in the best way. I never get tired of it.
Seriously addictive, no lie.
Ingredients
- Soy sauce, salty umami backbone, makes it taste like takeout.
- Rice vinegar, bright tang that cuts richness and keeps it fresh.
- Toasted sesame oil, nutty aroma, adds cozy toasty depth.
- Neutral oil, smooth body so it coats greens without fighting flavors.
- Plus honey, mild sweetness that balances acid, use more if you like.
- Lime juice, bright citrus zip that wakes everything up.
- Basically garlic, punchy bite that keeps the dressing honest and bold.
- Ginger, fresh zing and warmth that cuts through the oil.
- Sesame seeds, little crunch and nutty flecks, looks nice too.
- Crushed red pepper, optional heat that gives a pleasant tingle.
- Salt and black pepper, tiny tweaks that make flavors pop.
- Water, thins it out so it drips easily on salads.
Ingredient Quantities
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons neutral oil, like vegetable or canola
- 1 tablespoon honey (use 2 if you like it sweeter)
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon toasted sesame seeds
- Pinch of crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, a small pinch each
- 1 to 2 tablespoons water to thin, if needed (optional)
How to Make this
1. Add 2 tbsp low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp neutral oil, 1 tbsp honey, and 1 tbsp fresh lime juice to a small bowl or jar.
2. Mince 1 small garlic clove and grate 1 tsp fresh ginger, then stir or drop them in with the liquids.
3. Add 1 tsp toasted sesame seeds and a pinch of crushed red pepper flakes if you want heat.
4. Season with a small pinch each of salt and freshly ground black pepper.
5. Whisk vigorously for 20 to 30 seconds, or put the lid on the jar and shake hard until the honey is fully dissolved and the dressing looks smooth.
6. Taste it, adjust sweetness or salt: add another 1 tbsp honey if you like it sweeter, or a touch more soy if it needs salt.
7. If the dressing is too thick, thin it with 1 to 2 tbsp water, adding a little at a time until you reach the consistency you want.
8. Let it sit 5 to 10 minutes so the flavors mellow, then give it one more stir or shake before serving.
9. Store any leftovers in a sealed container in the fridge for up to one week, shake before using because the oils will separate.
10. Use on salads, slaws, or as a dipping sauce; it’s great with greens, shredded cabbage, or grilled chicken.
Equipment Needed
1. Small mixing bowl or a jar with a tight fitting lid
2. Whisk or a fork for vigorous mixing
3. Measuring spoons (tablespoon and teaspoon)
4. Liquid measuring cup or extra tablespoon for the oils and vinegar
5. Sharp paring knife and cutting board for the garlic
6. Microplane or fine grater for the ginger
7. Small spoon for stirring and tasting
8. Sealed container or jar for storing leftovers
FAQ
Asian Salad Dressing Recipe Substitutions and Variations
- Soy sauce: Use tamari for gluten free, or coconut aminos for a milder, slightly sweeter and less salty option. If using coconut aminos, you might want to add a pinch more salt.
- Rice vinegar: Swap with apple cider vinegar or white wine vinegar for similar acidity. Use the same amount but taste, some are sharper so maybe a little less.
- Toasted sesame oil: If you dont have it, regular sesame oil or a light olive oil with a teaspoon of tahini gives that nutty note. Toasted sesame oil is strong so when using substitutes you can increase the amount of sesame flavor slightly.
- Honey: Agave nectar or maple syrup both work well as vegan sweeteners. Start with equal amount, then add more if you like it sweeter.
Pro Tips
1. Toast the sesame seeds and grate the ginger right before you mix, otherwise they lose their pop. Toasting only takes a minute in a dry pan, watch it closely or they’ll burn. Also freshly grated ginger is way brighter than the jar stuff.
2. Warm the honey slightly so it mixes easier with the oils, especially if your honey is thick. Drop the jar in hot water for 20 seconds or microwave a spoonful for 5-7 seconds, but dont overdo it or you’ll kill the fresh lime tang.
3. Shake the dressing in a jar and let it rest at room temp for 5-10 minutes before tasting. The flavors settle and meld, and you might find you need less extra honey or soy than you first thought.
4. If you’re using it as a marinade for meat, double the recipe and toss some of the solids out before cooking – too much garlic or ginger on the surface can burn. If using as a salad dressing, add thinly sliced green onion or cilantro right before serving for fresh bite.
Asian Salad Dressing Recipe
I found an Asian Salad Dressing with toasted sesame oil and honey that actually makes salads, slaws, and dips worth eating, so keep scrolling.
6
servings
76
kcal
Equipment: 1. Small mixing bowl or a jar with a tight fitting lid
2. Whisk or a fork for vigorous mixing
3. Measuring spoons (tablespoon and teaspoon)
4. Liquid measuring cup or extra tablespoon for the oils and vinegar
5. Sharp paring knife and cutting board for the garlic
6. Microplane or fine grater for the ginger
7. Small spoon for stirring and tasting
8. Sealed container or jar for storing leftovers
Ingredients
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
2 tablespoons neutral oil, like vegetable or canola
1 tablespoon honey (use 2 if you like it sweeter)
1 tablespoon fresh lime juice
1 small garlic clove, minced
1 teaspoon fresh ginger, grated
1 teaspoon toasted sesame seeds
Pinch of crushed red pepper flakes (optional)
Salt and freshly ground black pepper, a small pinch each
1 to 2 tablespoons water to thin, if needed (optional)
Directions
- Add 2 tbsp low sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 2 tbsp neutral oil, 1 tbsp honey, and 1 tbsp fresh lime juice to a small bowl or jar.
- Mince 1 small garlic clove and grate 1 tsp fresh ginger, then stir or drop them in with the liquids.
- Add 1 tsp toasted sesame seeds and a pinch of crushed red pepper flakes if you want heat.
- Season with a small pinch each of salt and freshly ground black pepper.
- Whisk vigorously for 20 to 30 seconds, or put the lid on the jar and shake hard until the honey is fully dissolved and the dressing looks smooth.
- Taste it, adjust sweetness or salt: add another 1 tbsp honey if you like it sweeter, or a touch more soy if it needs salt.
- If the dressing is too thick, thin it with 1 to 2 tbsp water, adding a little at a time until you reach the consistency you want.
- Let it sit 5 to 10 minutes so the flavors mellow, then give it one more stir or shake before serving.
- Store any leftovers in a sealed container in the fridge for up to one week, shake before using because the oils will separate.
- Use on salads, slaws, or as a dipping sauce; it's great with greens, shredded cabbage, or grilled chicken.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 22.5g
- Total number of serves: 6
- Calories: 76kcal
- Fat: 6.8g
- Saturated Fat: 0.8g
- Trans Fat: 0g
- Polyunsaturated: 1.7g
- Monounsaturated: 4.2g
- Cholesterol: 0mg
- Sodium: 167mg
- Potassium: 50mg
- Carbohydrates: 3.3g
- Fiber: 0.1g
- Sugar: 2.8g
- Protein: 0.4g
- Vitamin A: 0IU
- Vitamin C: 0.5mg
- Calcium: 7mg
- Iron: 0.1mg
