5 Minute Asian Sesame Dressing

5 minute asian salad dressing in a mason jar on gray background

4.99 from 151 votes

This 5 minute Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.

Prep Time5

Total Time5

Course: Side Dish

Cuisine: Chinese

Servings:

Calories: 132kcal

Author: Denise Bustard

Ingredients

¼ cup extra virgin olive oil
¼ cup seasoned rice vinegar *see note
1 ½ tablespoons honey (or maple syrup)
3 tablespoons sesame oil **see note
1 ½ teaspoons soy sauce (I use reduced sodium)
pinch salt
1 -2 cloves garlic minced (optional)

Instructions

Shake together all ingredients.
Keep in the fridge for up to 2 weeks.

Notes

Ratios:

This recipe has a 1:1 ratio of oil: vinegar as written. Adjust for the following ratio:

1:2- 3 tablespoons rice vinegar + 6 tablespoons of olive oil (less tangy)
1:3- 2 tablespoons rice vinegar + 6 tablespoons olive oil (way less tangy)

* I use seasoned rice vinegar; if you use unseasoned, you may need to adjust the salt and sweetener to taste

**If you use toasted sesame oil, start with 1 teaspoon and add more as needed

Variations:

peanut butter- make a creamy and thicker version by adding peanut butter or another nut butter. Start with 1-2 tablespoons and add water as needed if it is too thick.
ginger- add fresh or powdered ginger for added flavor. Start with ½ teaspoon powdered and 1 teaspoon freshly grated.
lime- add a squeeze of fresh lime juice to give this a citrussy twist
sriracha- up the spice level with ½ to 1 teaspoon of sriracha
vegan- use maple syrup in place of honey
paleo- swap the soy sauce for coconut aminos

Storage:

Vinaigrette may be stored in the fridge for up to 2 weeks; if you add the garlic, store for up to 1 week.

Nutrition