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!
This Asian salad dressing recipe was originally created on a whim, and it turned out to be a HUGE hit with family and friends! Toss into simple greens with some shredded carrots and cukes, and you have yourself the perfect side dish for Chicken Adobo or Orange Chicken.
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 Asian Cucumber Salad with different yet equally delicious flavors.
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!
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
Learn how to make the best Asian salad dressing in only 2 steps. Full instructions in the recipe card; this is just an outline!
- Combine.
Whisk together all ingredients.
- Toss.
Good for 5-6 ounces of lettuce along with mix-ins of choice. Add 2/3 of the dressing to your salad, toss, and add more if desired. Enjoy!
Storage
- 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.
Salad Ideas and Serving Options
Start off with a lettuce base, and add in veggie mix-ins like shredded carrots, cucumbers, edamame, avocado, scallions, bean sprouts, or bell peppers. You can also add in fruit like mandarin oranges! Want a crunch? Add in sliced almonds to play off the almond butter in the dressing, cashews, or wonton strips. Don’t forget protein (queue the shrimp, tofu, or Grilled Chicken Thighs). It’s hard to go wrong!
Recipe Tips and Variations
Looking to dress up this salad dressing? Here are some additions and substitutions, as well as some of my tips for success!
- Rice wine vinegar instead of seasoned rice wine vinegar: rice wine vinegar has no sweetness or saltiness, resulting in a tangier dressing.
- For peanut flavor: Peanut butter instead of almond butter
- For sesame undertones: use 2 tablespoons sesame oil and 2 tablespoons flavorless oil
- Add in some: sesame seeds, grated ginger, a small amount of wasabi paste or miso paste, finely chopped cilantro or Thai basil, a squeeze of yuzu juice or lime juice, or a dash of hoisin sauce, gochujang, or teriyaki sauce.
- Use a flavorless oil of choice, such as avocado oil, vegetable, canola, almond, flaxseed or grape seed oil. I typically use vegetable oil.
- You can double the recipe for a large salad!
More Dressings and Salad Recipes You’ll Love!
Creamy Asian Salad Dressing
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.