Asian Sesame Dressing

This 5-ingredient Asian Sesame Salad Dressing recipe couldn’t be easier or tastier. A few Asian-inspired pantry ingredients shaken up together yield a savory, nutty, tangy, salty vinaigrette that tastes amazing atop a crispy green leaf or slaw salad. 

Homemade salad dressing like this Asian Dressing is easier, tastier, and healthier than store-bought. Check out our collection of 10 Homemade Salad Dressings or grab our printable Salad Dressing Cheat sheet here…

As with most homemade dressings, the ingredients are simple and most are likely in your pantry. Here’s what you’ll need for this Asian-inspired dressing:

• Avocado or peanut oil – Both are healthy, lighter-tasting oils.
• Rice wine vinegar – Adds the perfect balance of acid to all the other components.
• Soy sauce – Use coconut aminos for a gluten-free option.
• Honey – To balance the tanginess and saltiness.
• Sesame oil – Just a little bit to add a nuttiness in the background.
• Ground Black Pepper – No salt needed because of the soy sauce…just a little pepper for mild heat.

How to Make Asian Salad Dressing

Add all the ingredients to a mason jar with a lid, or a quart-sized freezer bag. Seal tightly and shake until combined. Taste and adjust the seasoning to your preference.

How to Store This Dressing

For best results, always store in an air-tight container in the refrigerator (or freezer). This vinaigrette can easily last for 2-3 weeks in the refrigerator or for several months in the freezer. Note: If freezing in a glass jar, always leave at least 1 inch of head space at the top to allow for expansion.

If refrigerated, the dressing will separate and the oil will rise to the top. To use, set it on the counter for about 10-15 minutes or microwave it for 15 seconds and then give it a good shake.

If the dressing is frozen, either thaw in the fridge, on the counter, or using the defrost setting of the microwave.

Ways to Use Asian Salad Dressing

This vinaigrette goes well over our Asian Slaw or our Asian Chicken Salad (forthcoming).

I also enjoy this dressing on top of a leafy green salad with sliced almonds, sunflower seeds, sliced green onion, and mandarin oranges. So fresh, crunchy, and delicious!

Bonus: You can also use it as a marinade for salmon, chicken, or shrimp, too!