5 ingredients and 5 minutes is all it takes to make this Asian salad dressing that’s creamy from almond butter, and versatile from simple Asian flavors that complement all of your salad creations!
Why You’ll Love This Asian Salad Dressing
This salad dressing was originally created on a whim, and it turned out to be a HUGE hit with family and friends! Here are the top 3 reasons why you’ll love this Asian dressing:
- Creamy from almond butter: NOT from cream or anything unhealthy
- Incredibly versatile: from simple Asian flavors that aren’t going to compete with other salad ingredients
- 5 minutes to make: yes, I said 5 minutes!
Want to dress up this dressing? Add in some sesame oil or seeds, fresh ginger or wasabi, etc. If you’re loving healthy Asian salads, try this Easy Asian Cucumber Salad with different yet equally delicious flavors.
Want a sauce instead of a dressing? Dad’s Famous Thai Peanut Sauce can’t be beaten!
Asian Salad Dressing Ingredients
- Seasoned rice wine vinegar – seasoned rice wine vinegar is tangy and a little sweet, complementing the subtle sweetness of the almond butter while adding a tangy note.
- Creamy almond butter – almond butter adds creaminess, nuttiness and a touch of sweetness. I LOVE Barney’s brand (this is not an ad).
- Soy sauce – soy sauce adds umami and a touch of saltiness.
- Flavorless oil – flavorless oil (like avocado, grape seed, almond, vegetable or canola oil) creates a silky dressing that’s the perfect consistency.
- Red pepper flakes – for a little heat, add a dash (or a lot) of red pepper flakes! Don’t like heat? Leave the flakes out!
How to Make Asian Salad Dressing
Full instructions in the recipe card; this is just an outline!
Whisk together all ingredients.
Good for 5-6 ounces of lettuce along with mix-ins of choice.
Variations and Substitutions
Looking to dress up Asian salad dressing? Here are some additions and substitutions:
- Rice wine vinegar instead of seasoned rice wine vinegar: rice wine vinegar has no sweetness or saltiness, resulting in a tangier dressing.
- Peanut butter instead of almond butter: for peanut-forward flavor
- Use 2 tablespoons sesame oil and 2 tablespoons flavorless oil: for sesame undertones
- Sesame seeds
- Fresh, grated ginger
- A small amount of wasabi paste
- A small amount of miso paste
- Finely chopped cilantro or Thai basil
- Squeeze of yuzu juice or lime juice
- Dash of hoisin sauce, gochujang, or teriyaki sauce
- Make ahead: Asian salad dressing is great made ahead! This dressing keeps very well for 3-4 days. Re-whisk the dressing before serving.
- Storage: Store in an airtight container in the refrigerator.
- Freezing: It’s not recommended to freeze this dressing.
How to Use Asian Salad Dressing
Asian salad dressing adds a burst of flavor to a variety of salads, and even other dishes! Here are my favorite ways to use this dressing:
- Green Salad: toss the dressing with mixed greens, cucumber slices, shredded carrots, and edamame for a refreshing and flavorful green salad. Or make your own salad creation!
- Noodle Salad: Combine the dressing with cooked and chilled noodles, colorful bell peppers, scallions, and toasted sesame seeds for a quick Asian noodle salad.
- Slaw: Use the dressing as a tangy and zesty dressing for coleslaw, mixing it with shredded cabbage, grated carrots, and sliced snow peas. Or use this Mexican Coleslaw recipe as a base and toss in Asian dressing instead of Mexican!
- Grain Bowl: Drizzle the dressing over a grain bowl with cooked quinoa, edamame, avocado slices, and pickled ginger for a wholesome and satisfying meal. Also try drizzling Asian salad dressing on this Asian Salmon Rice Bowl!
- Dip or drizzle on stir-fry, spring rolls, meat or veggies: try marinating Grilled Chicken Thighs or Juicy Grilled Pork Tenderloin in teriyaki sauce and then using this dressing as a dipping sauce!
More Salad Recipes You’ll Love!
- Easy Asian Cucumber Salad
- Greek Salad (With Lettuce)
- BEST Chicken Caesar Salad
- Green Goddess Salad (Healthy Dressing!)
- Simply Delicious Radish Salad
- 2 ½ tablespoons seasoned rice wine vinegar
- 1 ½ tablespoons creamy almond butter
- ½ tablespoon soy sauce
- ¼ cup flavorless oil like vegetable or avocado oil
- Red pepper flakes to taste
- Salt to taste
- Whisk together all ingredients until creamy and uniform.
- Good for 5-6 ounces of lettuce along with mix-ins of choice (shredded carrots, cucumbers, edamame, etc.). Add two-thirds of the dressing to your salad, tossing and adding the rest if needed.
- Seasoned rice wine vinegar is slightly sweetened and accentuates the subtle sweetness of the almond butter.
- Almond butter adds creaminess and delicate nuttiness. I LOVE Barney’s brand (this is not an ad).
- Use a flavorless oil of choice, such as avocado oil, vegetable, canola, almond, flaxseed or grape seed oil. I typically use vegetable oil. I don’t recommend using olive oil which is not typical in Asian cuisine and has a distinct taste.
- Use 2 tablespoon flavorless oil and 2 tablespoons sesame oil if you’d like toasted sesame undertones!
- Yes, you can double the recipe for a large salad!