Creamy Asian Salad Dressing

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5 from 14 votes

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.

Why You’ll Love This Asian Salad Dressing

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!
Asian salad dressing ingredients

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!

  1. Combine.

    Whisk together all ingredients.

  2. 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!
    Mix dressing into lettuce and any other salad ingredients.


  • 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.


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

    More Dressings and Salad Recipes You’ll Love!

    Creamy Asian Salad Dressing

    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!
    5 from 14 votes
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Course: Appetizer, Lunch, Main Course, Salad
    Cuisine: Asian
    Keyword: spring, summer
    Servings: 2 servings (5-6 ounces of lettuce + mix-ins)
    Calories: 328kcal
    Author: Tastefully Grace


    • 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!


    Serving: 1serving | Calories: 328kcal | Carbohydrates: 3g | Protein: 3g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 149mg | Potassium: 109mg | Fiber: 1g | Sugar: 1g | Vitamin A: 74IU | Calcium: 45mg | Iron: 1mg
    Tried this recipe?Let us know how it was!
    picture of grace eating

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    5 from 14 votes (14 ratings without comment)

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