Creamy Asian Salad Dressing
This creamy Asian salad dressing combines peanut butter with a touch of citrus, sesame oil, ginger, garlic, and soy sauce. It’s perfect on crunchy salads like this Asian chopped salad, an Asian-style slaw, or just drizzled over plain mixed greens! There are so many ways to use this versatile dressing!
Check out this post for endless combinations of delicious homemade salad dressings…and this post for 10 delicious Asian salad recipes!
Recipe Ingredients: Creamy Asian Salad Dressing (Asian Vinaigrette Dressing)
Ingredient Notes, Substitutions & Additions
Peanut Butter: Creamy peanut butter works best. Swapping in almond butter is also yummy!
Honey: You can substitute maple syrup.
Fresh ginger and garlic: TRYYYY not to skimp here! I know it’s tempting to use garlic powder or ground ginger, but this Asian dressing recipe really shines because of the freshness!
Rice wine vinegar: You can substitute regular white vinegar, white wine vinegar or champagne vinegar for a similar mellow flavor profile.
Red chili flakes: If you don’t like spice, leave them out all together. If you love spice, try adding a little sriracha sauce into the dressing, too!
How to Make Creamy Asian Salad Dressing: Step by Step
Expert Tips
- Storage: This dressing will stay fresh in the fridge in an airtight jar or container for up to one week.
- Consistency: If you like a thinner dressing, just whisk in a bit more water.
- Sweetness: Need more sweetness? Add a bit more honey to the dressing.
Best Ways to Serve this Asian Salad Dressing:
This “dressing” is so versatile! There are so many ways to use this delicious dressing! Here are some of my faves:
- Tossed with this crunchy Asian chopped salad or an Asian-style cole slaw
- Tossed with pasta in an Asian-style pasta salad or noodle dish
- As a stir fry sauce
- As a dipping sauce of egg rolls or summer rolls
More Light & Fresh Salad Dressings:
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Thank you! ~ Casey
Creamy Asian Salad Dressing
Ingredients
- 1/4 cup creamy peanut butter
- Juice from one orange about 1/4 cup
- 2 tbsp rice wine vinegar can substitute white wine vinegar
- 2 tbsp soy sauce
- 2 tbsp water
- 2 tbsp honey
- 1 tbsp fresh ginger, minced or grated
- 2 cloves garlic, minced the best garlic chopper
- 1 tsp sesame oil
- 1/4 tsp red chili flakes (optional) can sub sriracha
- 1/8 tsp EACH coarse salt and black pepper
Instructions
- Whisk: To a small bowl add all of the dressing ingredients. Whisk until well-combined. Serve right away or store in an airtight container or jar for 5-7 days.
This salad dressing is one of my faves! It doubles as a stir fry sauce and dipping sauce, too! I hope you love it! XO ~ Casey