In my younger years, I loved Chinese food (especially of the PF Chang variety) and ate it often. I cringe to think how much MSG, high fructose corn syrup, and other terrible ingredients I ate back then. Asian salad dressing was one of the foods on that list.

When I switched to real food, I stopped eating the processed versions and decided to look for healthier alternatives.

One of my favorites was a delicious Asian salad that had an amazing dressing I’d eaten at a little restaurant on a trip one time. Of course, I had to recreate it. This Asian salad dressing recipe is the result. I love whipping it up for a quick side salad topping or a marinade for meats or fish.

This dressing is delicious drizzled on cauliflower rice or as an overnight marinade to make sesame chicken. It takes minutes to make and is full of flavor. See below the recipe for ingredient substitutions if you need to make some swaps.

A simple salad dressing recipe with hints of ginger, coconut aminos, and honey. It also makes a great dipping sauce or marinade for meats and fish.

Combine all ingredients in a small Mason jar with a lid or a blender.
Shake the jar vigorously or blend for 10-15 seconds until smooth and well combined.
Taste and adjust the flavor. If you prefer more sweetness, add extra honey or maple syrup. For a tangier vinaigrette, add more apple cider vinegar or citrus juice.

Nutrition Facts

Sweet Asian Salad Dressing Recipe

Amount Per Serving (2 TBSP)

Calories 45

Fat 5g

Saturated Fat 1g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 3g

Sodium 87mg

Potassium 9mg

Carbohydrates 1g

Fiber 0.1g

Sugar 1g

Protein 0.1g

Vitamin A 2IU

Vitamin C 0.1mg

Calcium 3mg

Iron 0.2mg

* Percent Daily Values are based on a 2000 calorie diet.

Store in the refrigerator for up to a week. Shake well before each use.

Ingredient Substitutions

Fresh vs. Dried Ginger: Fresh ginger gives the dressing a more intense, zesty flavor. Dried ginger is milder but still delivers a warm spiciness.
Herb Options: Adding fresh herbs like cilantro or parsley brings a fresh, herbal layer to the dressing. Leave them out for a simpler vinaigrette.
Sweetness: Adjust the sweetness to your liking with honey or maple syrup.
Lemon Juice: Use fresh lemon or lime juice instead of apple cider vinegar for a bright, citrusy twist. Rice wine vinegar or rice vinegar also works and fits the Asian flavor theme.
Coconut Aminos: Not everyone has coconut aminos on hand. If you still want some yummy umami flavor low sodium soy sauce will also work if you’re not avoiding soy. Tamari (a traditional Japanese sauce) has a similar taste but is gluten-free.
Olive Oil: Olive oil can have a very robust flavor not everyone likes in salad dressing. Use extra virgin olive oil for full flavor, or regular olive oil for a milder version. Many store-bought versions use canola oil or even grapeseed oil, but these aren’t the best options (for several reasons!).

Ways to Use the Asian Salad Dressing

I use this dressing for so many different dishes. I’ve already mentioned it makes a good marinade (and of course salad dressing). Here are some more serving ideas.

Make a side salad or a big green salad and top it with chicken for a full meal. I like dark leafy greens for nutrition and some romaine for added crunch.
Create your own Asian slaw with shredded cabbage and carrots and this Asian ginger dressing.
Want some topping ideas? Try sliced green onions, toasted sesame seeds, shredded carrots, or a drizzle of toasted sesame oil.

More Asian Inspired Recipes

I eventually created healthy versions of Chinese recipes that I loved. Give a few a try!

What are some of your favorite Asian foods? Have you made your own healthy versions? Leave a comment and let us know!