Name: Soy Garlic Dressing
Prep time: 5 min
Cook time: PT-490793H54M40S
Total time: 5 min
Cuisine: Japanese
Ingredients: 2 garlic cloves, minced; 2 tablespoons Japanese soy sauce such as Kikkoman or Yamasa; ¼ cup plain rice vinegar; ¼ cup olive oil; 1 teaspoon honey; Salt and pepper, to taste

Learn how to make soy garlic dressing at home in 5 minutes and with just 6 ingredients! This Asian-style dressing is full of umami, savory, floral, and fruity flavors, and pairs well with not just salads – it can be used as a seasoning or dipping sauce for veggies and various proteins.

Why You’ll Love This Dressing

Quick & easy: No blender required
Versatile: Works as a dressing, marinade, or sauce
Balanced flavor: Savory, tangy, garlicky, slightly sweet
Customizable: Easy to adjust for vegan, low-sodium, and gluten-free

This soy garlic dressing is inspired by the classic wafu dressing, a Japanese-style vinaigrette made with soy sauce, vinegar, sugar, and oil. Compared to Asian-style sesame dressing which is nutty and creamy, wafu dressing is lighter, more savory, and can also be used as a sauce for cold noodles, roasted veggies, tofu, chicken, or seafood.

My recipe is very simple and uses everyday pantry ingredients that are easy to find. The result is a dressing layered with umami, savory, and earthy flavors, with a strong – but not overwhelming – garlic taste.

Why You’ll Love This Dressing
Dressing Ingredients
How To Make Soy Garlic Dressing
Recipe Tip
Storage
Variations
How To Use This Soy Garlic Dressing

Dressing Ingredients

Olive oil: For this Asian-style dressing I recommend using a drizzling olive oil, something high quality with a kick. The type of olive oil that’s very fragrant, fruity and spicy, and primarily used to finish a dish.
Soy sauce: Japanese soy sauce is rich in umami and has a lot of depth of flavor. Classic brands like Kikkoman and Yamasa are easy to find and are my go-to brands. Do not use soy sauces from other countries as they have an entirely different flavor profile. Many Thai and Vietnamese soy sauces are saltier or sweeter, with a more straightforward taste. While they are great for cooking, they tend to be overpowering in delicate dressings.
Rice vinegar: Plain rice vinegar is tangy and a little sweet, almost a little fuity like apple cider vinegar, which happens to be a great substitute!
Honey: A touch of honey to sweeten the dressing and balance the saltiness.
Garlic: Minced garlic cloves infuse the dressing with a floral and slightly spicy element.
Salt and pepper: Adding salt and pepper is optional but does help to balance the overall taste of the dressing.

New to Japanese food? If you are new to Japanese cuisine, check out my basic Japanese pantry guide to learn about essential ingredients for seamless Japanese cooking.

How To Make Soy Garlic Dressing

Scroll down to the recipe card for the full recipe.

Prep the ingredients. Mince or grate the garlic and measure all of the ingredients.
Mix, shake, or whisk. Put everything in a dressing shaker and shake to emulsify. Or, put everything in a bowl and whisk until the dressing has emulsified.
Rest (optional but recommended). Let the dressing sit for 1-2 hours to allow the garlic flavor to mellow and infuse.
Serve. Serve this Asian-style dressing as a salad dressing or as a sauce or dipping sauce for vegetables, noodles, or your favorite protein.

Recipe Tip

Finely chop your garlic. Mincing or grating the garlic helps it blend into the dressing, preventing harsh bites and creating a smoother, more balanced flavor.
Fresh garlic is best. You may be tempted to use jarred garlic since it’s already minced, but I highly recommend using fresh cloves as they have a stronger, more layered, and cleaner taste.
Whisk slowly for better results. When adding the oil to the other ingredients, do it slowly while whisking continuously for better emulsification.

Storage

If you make the dressing in a dressing shaker, store it as is in the fridge. Otherwise, transfer this wafu-style dressing to a jar or other storage container and refrigerate for up to 1 week.

Shake or whisk before using, as natural separation may occur.

Variations

Vegan – Swap honey for pure maple syrup or agave.
Gluten-free – Use gluten-free soy sauce, tamari, or liquid aminos.
Low sodium – Use low-sodium soy sauce and do not season with more salt. You can also use half low-sodium soy sauce and half lemon juice. The flavor will be a little different but still taste classically Japanese since yuzu or lemon juice is often included as well.
Spicy – Add a little sriracha sauce or gochujang paste. Spicy chili crisp can also be used but can make the dressing more oily if a lot is used.
Nutty – Instead of ¼ cup of olive oil, use 3 tablespoons olive oil and 1 tablespoon of toasted sesame oil. Toasted sesame oil is much more concentrated and nutty than regular sesame oil.
Sweeter – Add an extra teaspoon or two of honey.

How To Use This Soy Garlic Dressing

With simple green salads and cabbage salads.
As a sauce for cold pasta salads, chilled udon noodles or somen noodles.
Drizzled over roasted broccoli or cold tofu.
As a dipping sauce for dumplings, gyoza, or spring rolls.
As a sauce or marinade for tofu, grilled chicken, or seafood.

Other Asian-style dressings and sauces you might like to try: Mentsuyu, eel sauce, miso dressing, restaurant style Japanese vinaigrette (wafu), yakisoba sauce, ponzu sauce, tonkatsu sauce, Japanese carrot ginger dressing.

Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!