Asian Salad Dressing (Restaurant Style)

Name: Asian Salad Dressing - Restaurant Style
Prep time: 5 min
Total time: 5 min
Cuisine: Japanese
Ingredients: 4 tablespoons extra virgin olive oil; 1 teaspoon sesame oil; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 teaspoon honey; ½ teaspoon roasted sesame seeds

Boost any salad with my homemade Asian salad dressing. I use just 6 common pantry ingredients to nail the trademark umami, nutty and sweet flavors from the starter salad at our favorite Asian restaurants. I’ll show you the easiest way to emulsify the vinaigrette – plus how to quickly toast sesame seeds for an added layer of flavor and crunch.

I’m excited to share this restaurant style Asian salad dressing with you. Every time I make it at home, I’m a little shocked by how fast it disappears. But, since my husband and I are putting it on top of leafy greens, I see that as a good thing. It’s so versatile that we sometimes swap it for the dressings typically used on chopped salads – and even nicoise salad. I hope you love it as much as we do!

Ingredients
How to Make Asian Salad Dressing
What Does it Taste Like?
Storage
Frequently Asked Questions
Dishes That Pair Well With Asian Salads

Why This Dressing Works

It’s a full flavor, restaurant quality Asian vinaigrette I whip up at home.
Savory, tangy, nutty and umami flavors that elevate any chopped salad I put it on.
6 ingredients. 5 minutes of my day. Tastes way better than store-bought Asian salad dressing.

Ingredients

Scroll to the bottom of this page for the full recipe!

Extra Virgin Olive Oil: I always try to use the good stuff. First press if available at the store.
Sesame Oil: Just a teaspoon of sesame oil adds so much depth and a nutty, toast-y flavor.
Soy Sauce: I use Japanese soy sauce for salt and umami.
Rice Vinegar: Bright and almost fruity. Rice vinegar is tart without being overpoweringly sour.
Honey: I’m obsessed with how the sweetness smooths out the savory and salty notes – and contrasts the tartness. Honey is actually the lynchpin that brings this homemade salad dressing together.
Sesame Seeds: I use toasted sesame seeds when I have them handy. They add another layer of nuttiness and texture.

Expert Tip

You can toast raw sesame seeds in a pan on the stovetop. Get a small skillet going over medium heat and add your sesame seeds to the hot pan. Do not add oil. Stir and toss the sesame seeds frequently for about 3 minutes. As soon as they start to brown, take the pan off the stovetop and transfer the seeds to a container to cool. Careful, they burn fast!

How to Make Asian Salad Dressing

Place the olive oil, sesame oil, soy sauce, rice vinegar, honey and sesame seeds in a salad dressing shaker or storage container with a lid.
Close the lid and shake vigorously until mixed well and emulsified.
Serve immediately, or store in the refrigerator until ready to use.

Pro Tip

While you can mix vinaigrettes in a bowl with a whisk, I find that shaking them results in a more thorough emulsification – and gets the job done more quickly.

What Does it Taste Like?

I love the trifecta of umami, tangy and sweet in this dressing. Actually, the mild sweetness from the honey smooths out the more aggressive saltiness from soy sauce, resulting in the perfect balance of savory and sweet. And there’s a toasted, nutty, unctuousness introduced by the sesame oil and sesame seeds.

If you’ve ever tried my Japanese Caprese salad recipe, then you probably have a fairly good idea what this tastes like already. The main difference in that particular Japanese-Italian fusion recipe is that there are minced shallots rather than sesame seeds in the vinaigrette.

Storage

This dressing will keep in the fridge for up to 1 month.

Store in a sealed salad dressing shaker, Mason jar or Tupperware with a lid.
Separation will occur during storage. Just shake vigorously prior to serving.

While you can technically freeze salad dressings, I don’t recommend it. Once thawed, the separated ingredients don’t mix well again.

Frequently Asked Questions

Can I use this dressing as a marinade instead?

I like the way you think! This dressing would certainly make a great marinade for chicken, beef, tofu and seafood. Not only would it impart a ton of great flavor to your protein of choice, but the soy sauce acts as a meat tenderizer. If you decide to use this dressing as a marinade, just leave the sesame seeds out – as they might burn once you put your steaks on the grill. If you still want to use the seeds, just add them the meat or seafood after it’s been cooked as a garnish.

Is this salad dressing vegan?

It can be. But you’ll have to get rid of the honey. Just use agave nectar or maple syrup instead of honey and you’re good to go.

Is it gluten free?

Since this Asian salad dressing contains soy sauce, it’s not gluten free. However you can sub out the soy sauce and use tamari or liquid aminos instead if you’re following a wheat-free diet.

Dishes That Pair Well With Asian Salads

Sometimes it’s great to make a hearty salad that eats like a full meal. But I still like to at least eat a side salad on nights when I’m whipping up other entrees. Here are a few dishes I like to pair with a side salad tossed in this Asian dressing:

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Have you made this restaurant style Asian salad dressing recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!