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  • Asian Salad Dressing
  • Asian Salad Dressing
  • Asian Salad Dressing

Asian Salad Dressing

Food | January 04, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (14 votes, average: 3.00 out of 5)
  • 5 Minutes
  • Easy

Add this distinctive ASIAN SALAD DRESSING to a tossed salad, veggie side dish or crunchy slaw. It’s exceptionally delicious!

I always keep the ingredients for this dressing close at hand and often find myself making batches of it. There are a couple of things that keep it ranked among my top three dressing recipes of all time – for more dressing options, click HERE for our YouTube salad dressings playlist.

Not only is this really easy to prepare, once made, it practically screams to be eaten and because it’s so tasty. And I’m more than willing to oblige!

Last thing and this goes to its simplicity, I’ve tried it with virtually everything. Spoon it onto grilled or roasted vegetables, like this ROASTED ASPARAGUS SALAD RECIPE. Take it to work with a bunch of prepped raw veggies and then dip away at it as the perfect office snack. Drizzle or spoon it onto fish, poultry or your favourite meat, remembering it’s both a marinade and an after-cooking sauce. Seriously, you’ll be dreaming about ways to eat it!

Oh, ASIAN SALAD DRESSING, I love you so!

As mentioned, the process for preparing this ASIAN SALAD DRESSING is super straightforward, so I suggest you make it your own. Go ahead and tweak the measurements of sugar, salt, soy, and garlic until you get it tasting just the way you want. Even the tiniest adjustment can make a more pronounced, robust-flavoured dressing.

One last little consideration – give the dressing a bit of time to mature, if you can. I know it’s going to be tough, but try! Make the dressing a day or two in advance, giving the garlic and chili flakes some time to meld together. Don’t forget to shake or whisk the dressing before each use too.

This ASIAN SALAD DRESSING is a Far East flavour sensation!

Asian Salad Dressing


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2 Responses to “Asian Salad Dressing”

  1. Crystal Carey-Heckel says:

    I have made this before and it was delicious. but as much as I love spicy and my husband, I only used half the amount of pepper flakes. and I was glad I did. plenty spicy. I am back today to print it out this time. this will be a go to. we eat a lot of fish and salmon and this is a wonderful addition to dinner. I used it on salad and drizzled on fish, vegetables and rice.


Ingredients & Amounts

  • ¼ cup of seasoned rice wine vinegar
  • 4 teaspoons of granulated sugar
  • 4 teaspoons of toasted sesame oil
  • 4 teaspoons of Tamari or soy sauce
  • 4 cloves of garlic, minced
  • 1 tablespoon of grapeseed oil
  • ½ teaspoon chili flakes


  1. Whisk sugar and rice wine vinegar together in a medium-sized bowl until dissolved.
  2. Add remaining ingredients and whisk to emulsify dressing.
  3. Refrigerate for 24 hours before use (recommended).

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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