Join the Little Sunny Kitchen email family! Chinese salad dressing post may contain affiliate links. Simple and delicious Asian salad dressing that keeps in the fridge for weeks.
Made with just 5-ingredients, it’s perfect to be used not just as a salad dressing, but also as a marinade or a dipping sauce for appetizers. So if you’re looking for a Chinese dressing for salad, this is my go-to recipe and I’m sure that you’re going to love it as much as I do! I like using extra virgin olive oil but you can definitely use a neutral-tasting oil like canola, vegetable, or grapeseed if you prefer. I always use reduced-sodium soy sauce. If you don’t like soy or tamari, you can skip it as I did in my Ramen Noodle Salad recipe. I usually go for seasoned or unseasoned rice vinegar, but you can use white or even apple cider vinegar if that’s what you have available. If I’m keeping it vegan, I substitute it with maple syrup but also tried this with brown sugar and it works just as well.
Complete list of ingredients and amounts can be found in the recipe card below. Ingredients needed to make Asian dressing in small bowls. Always shake the dressing well before dressing a salad. Or if you’re using a bowl, just whisk it until it’s well combined. Pour it over this delicious Asian chicken salad! Sprinkle toasted sesame seeds into the salad after dressing it. Add green onions for freshness and flavor.
For some tanginess, whisk in some fresh lemon or lime juice. If you’re following a paleo diet, substitute the soy sauce with coconut aminos. Storing Tips This salad dressing keeps well if stored in the fridge in an airtight jar for up to 2 weeks. If you add garlic and ginger to it, I recommend using it within 24 hours. Otherwise, the dressing can keep in the fridge for weeks which makes it perfect for meal prep. If adding fresh herbs, use the dressing within 4-5 days. The dressing will separate when stored in the fridge, so make sure to give it a quick shake before serving.
Made with just 5-ingredients, it’s perfect to be used not just as a salad dressing, but also as a marinade or a dipping sauce for appetizers. Notes: Always shake the dressing well before dressing a salad. For gluten-free, replace the soy sauce with tamari. Only add garlic and ginger to the dressing if using on the same day, otherwise, the dressing won’t last long in the fridge.