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If there’s one thing I never buy at the store, it’s salad dressing. Homemade dressings come together in minutes and taste fresher, brighter, and more balanced than anything bottled. This Asian Salad Dressing is one of my most-used recipes because it’s fast, flexible, and packed with savory-sweet flavor.
With rice vinegar, hoisin sauce, fresh ginger, and a touch of sesame oil, it’s bold without being heavy and works just as well on salads as it does as a quick marinade.
Meggan’s Notes
Vinaigrettes are all about balance, and this one gets it right every time. The tang of rice vinegar, the sweet-salty depth of hoisin, and the warmth of fresh ginger come together in a dressing that tastes complex but takes five minutes to make.
This is the kind of recipe you memorize without meaning to. It’s dependable, adaptable, and endlessly useful, whether you’re tossing greens, dressing a noodle bowl, or spooning it over grilled chicken.
Why This Recipe Works
- Hoisin does the heavy lifting: It adds sweetness, salt, and depth in one ingredient.
- Fresh ginger matters: Bright, aromatic heat that powdered ginger cannot replicate.
- Neutral oil keeps it light: The flavors stay sharp and clean instead of greasy.
- Sesame oil as seasoning: Just enough to round things out without overpowering.
Asian Salad Dressing 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: Sometimes labeled rice wine vinegar. They are the same thing.
- Hoisin sauce: A thick, sweet-salty sauce often called Chinese barbecue sauce. It adds body and flavor without needing sugar.
- Canola oil: Or any neutral oil like grapeseed, avocado, or light olive oil.
- Soy sauce: Provides salt and umami. No need for additional seasoning.
- Fresh ginger: Grated fresh ginger is essential here. Do not substitute ground ginger.
- Toasted sesame oil: Use sparingly. This is a finishing oil, not a base.
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.
Asian Salad Dressing Tips and Variations
- Yield: This recipe makes just over ¾ cup dressing; it makes 14 tablespoons (7 ounces) or 7 servings, 2 tablespoons each.
- Sweeter: Add a drizzle of honey if you like a sweeter dressing.
- Creamy: Whisk in 1 tablespoon creamy peanut butter for a richer, satay-style version.
- Garlic: Add 1 small clove minced for extra bite.
- Spicy: A pinch of red chili flakes or a spoon of chili crisp works beautifully.
- Marinade: This dressing doubles as an excellent marinade for chicken, shrimp, or tofu.
How to Store Asian Salad Dressing
- Refrigerator: Store covered for up to 4 days. Whisk or shake before using.
Frequently Asked Questions
Yes. The flavors meld nicely after a few hours in the fridge.
It’s lightly viscous from the hoisin, but still pourable.
Absolutely. Try it on noodle bowls, roasted vegetables, or grilled proteins.
If you don’t have hoisin sauce, you can make a quick homemade substitute using pantry ingredients. It won’t be identical, but it delivers a similar sweet, salty, and savory balance.
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
Whisk until smooth and use as directed in the recipe.
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Asian Salad Dressing
Ingredients
- 1/3 cup rice vinegar
- 1/4 cup hoisin sauce
- 2 tablespoons canola oil or avocado oil
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh grated ginger (see note 1)
- 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
- Ginger: Do not substitute ground ginger.
Nutrition
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I really like the flavor of the dressing, but it seems very watery to me. That’s all the dressing sinks to the bottom and doesn’t stay on the salad… Any suggestions?
Hi Nadine, thanks for writing! I’m glad you enjoyed the flavor of this dressing. You could add a little more hoisin if you like that flavor to thicken the dressing. Otherwise, I would toss the salad right before serving and make sure to toss it really well. I hope this helps! – Meggan