Go Back
+ servings
5 minute asian salad dressing in a mason jar on gray background
Print Recipe
4.97 from 94 votes

5 Minute Asian Sesame Dressing

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 mins
Total Time5 mins
Course: Side Dish
Cuisine: Chinese
Servings: 8
Calories: 132kcal


  • 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)


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


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


Serving: 1/8 of batch | Calories: 132kcal | Carbohydrates: 6g | Fat: 12g | Saturated Fat: 1g | Sodium: 63mg | Sugar: 6g | Iron: 0.1mg