Pickled Plum
Asian Salad Dressing (Restaurant Style)
Boost any salad with this homemade Asian salad dressing. You only need 6 common pantry ingredients to nail the trademark umami, nutty and sweet flavors from the starter salad at your favorite Asian restaurant. I’ll show you the easiest way to emulsify any vinaigrette – plus how to quickly toast sesame seeds for an added layer of flavor and crunch.
Why This Dressing Works
I’m excited to share this restaurant style Asian salad dressing with you. Every time I make it at home, I’m a little shocked by how fast it disappears. But, since my husband and I are putting it on top of leafy greens, I see that as a good thing. It’s so versatile that we sometimes swap it for the dressings typically used on chopped salads – and even nicoise salad. I hope you love it as much as we do!
Scroll to the bottom of this page for the full recipe!
Pro Tip
You can toast raw sesame seeds in a pan on the stovetop. Get a small skillet going over medium heat and add your sesame seeds to the hot pan. Do not add oil. Stir and toss the sesame seeds frequently for about 3 minutes. As soon as they start to brown, take the pan off the stovetop and transfer the seeds to a container to cool. Careful, they burn fast!
Pro Tip
While you can mix vinaigrettes in a bowl with a whisk, I find that shaking them results in a more thorough emulsification – and gets the job done more quickly.
There’s a trifecta of umami, tangy and sweet going on in this Asian salad dressing. Actually, the mild sweetness from the honey smooths out the more aggressive saltiness from soy sauce, resulting in the perfect balance of savory and sweet. And there’s a toasted, nutty, unctuousness introduced by the sesame oil and sesame seeds.
If you’ve ever tried my Japanese Caprese salad recipe, then you probably have a fairly good idea what this tastes like already. The main difference in that particular Japanese-Italian fusion recipe is that there are minced shallots rather than sesame seeds in the vinaigrette.
This dressing will keep in the fridge for up to 1 month.
While you can technically freeze salad dressings, I don’t recommend it. Once thawed, the separated ingredients don’t mix well again.
I like the way you think! This dressing would certainly make a great marinade for chicken, beef, tofu and seafood. Not only would it impart a ton of great flavor to your protein of choice, but the soy sauce acts as a meat tenderizer. If you decide to use this dressing as a marinade, just leave the sesame seeds out – as they might burn once you put your steaks on the grill. If you still want to use the seeds, just add them the meat or seafood after it’s been cooked as a garnish.
It can be. But you’ll have to get rid of the honey. Just use agave nectar or maple syrup instead of honey and you’re good to go.
Since this Asian salad dressing contains soy sauce, it’s not gluten free. However you can sub out the soy sauce and use tamari or liquid aminos instead if you’re following a wheat-free diet.
Sometimes it’s great to make a hearty salad that eats like a full meal. But I still like to at least eat a side salad on nights when I’m whipping up other entrees. Here are a few ideas on dishes that would pair well with a side salad tossed in this Asian dressing:
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Have you made this restaurant style Asian salad dressing recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintThe best Asian salad dressing, ready in just 5 minutes from start to finish. You only need 6 common pantry ingredients. It’s umami, nutty and sweet and tastes like a starter salad at your favorite restaurant.
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