When I was younger, I loved Chinese food (particularly the PF Chang variety) and I ate it frequently. I cried to consider the amount of MSG, high fructose corn syrup and other terrible ingredients I had at the time. Asian salad dressing was one of the foods on that list.
When I switched to real food, I decided to stop eating the processed version and look for a healthier alternative.
One of my favourites was the delicious Asian salad which had a great dressing I had in a small restaurant on one trip. Of course, I had to replicate it. This Asian salad dressing recipe is the result. I love to whip it for quick side salad toppings for meat and fish or marinated them.
This dressing is tasty on cauliflower rice or as an overnight marinade to make sesame chicken. It takes a few minutes to make and is full of flavor. If you need to create some swaps, check out our ingredient substitution recipe.
Sweet Asian Salad Dressing Recipe
A simple salad dressing recipe with tips from inger, coconut amino and honey. It also makes great dipping sauces and marinades for meat and fish.
-
Combine all the ingredients in a small mason jar with a lid or blender.
-
Shake the jar vigorously or mix for 10-15 seconds until smooth and well combined.
-
Taste and adjust the taste. If you prefer a more sweetness, add extra honey or maple syrup. For tanji shrimp naigrettes, add apple cider vinegar or citrus juice.
Nutrition Facts
Sweet Asian Salad Dressing Recipe
Amount per serving (2 tablespoons)
calorie 45
Calories from 45 fat
% Daily Value*
fat 5g8%
1g saturated fat6%
Polyunsaturated fat 0.5g
January saturated fat 3g
sodium 87mg4%
potassium 9mg0%
carbohydrates 1g0%
Fiber 0.1g0%
1g sugar1%
protein 0.1g0%
Vitamin a 2IU0%
Vitamin c 0.1mg0%
calcium 3mg0%
iron 0.2mg1%
*Percent daily value is based on the 2000 calorie diet.
Store in the fridge for up to 1 week. Shake well before using.
Component substitution
- Fresh inger: Dried inger: Fresh inger gives the dressing a more intense and enthusiastic flavour. Dried ginger is mild, but still gives a warm and spicy taste.
- Herb Options: Adding fresh herbs like coriander and parsley brings a fresh herb layer to the dressing. Leave them 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, citrus twist. Rice wine vinegar or rice vinegar also works and fits with the Asian flavour theme.
- Coconut amino: Not everyone has coconut aminos on hand. If you still want some delicious horse mi flavor, low sodium soy sauce will also work if you are not avoiding soybeans. Tamari (traditional Japanese sauce) tastes similar, but is gluten-free.
- olive oil: Olive oil can have a very robust flavor, not something that anyone likes in salad dressings. Use extra virgin olive oil for full flavours, or regular olive oil for milder versions. Many store-bought versions use canola oil or even grapeseed oil, but these are not the best options (for a few reasons!).
How to Use Asian Salad Dressing
I use this dressing in so many different dishes. I already mentioned it would be a good marinade (and of course salad dressing). Here are some serving ideas.
- Make a side salad or a large green salad and refill the chicken for a meal. I like dark greenery for nutrition and some romaine to add crunch.
- Create your own Asian throw with this Asian ginger dressing with cabbage and carrots finely.
- Want topping ideas? Try sliced ​​green onions, toasted sesame seeds, fine carrots, or drizzle of toasted sesame oil.
More Asian-inspired recipes
I eventually created a healthy version of the Chinese recipe I loved. Try some!
What is your favorite Asian dish? Have you made a healthy version of yourself? Leave a comment and let us know!
