Creamy Asian Salad Dressing Recipe

This Creamy Asian Salad Dressing is smooth, tangy, slightly sweet, and packed with umami flavor. It’s the kind of dressing that instantly upgrades simple greens into a restaurant-style salad and works beautifully with crunchy vegetables, grilled chicken, shrimp, or tofu. Inspired by popular Japanese and Asian-style steakhouse dressings, this homemade version is fresher, more flavorful, and easily adjustable to your taste.

Why You’ll Love This Dressing

Creamy but not heavy
Balanced sweet, savory, and tangy flavors
Made in minutes with pantry staples
Perfect for salads, slaws, and dipping
No artificial flavors or preservatives

Ingredients You’ll Need

½ cup mayonnaise
2 tablespoons rice vinegar
2 tablespoons soy sauce (low sodium preferred)
1 tablespoon sesame oil
1 tablespoon honey or sugar
1 tablespoon fresh lemon juice
1 tablespoon grated fresh ginger
1 small garlic clove, minced
2 tablespoons neutral oil (canola or avocado oil)
1–2 tablespoons water, as needed
Salt, to taste
Black pepper, to taste

How to Make Creamy Asian Salad Dressing

Step 1: Combine the Base

Add mayonnaise, rice vinegar, soy sauce, sesame oil, honey, and lemon juice to a bowl or blender.

Step 2: Add Aromatics

Add grated ginger and minced garlic. These give the dressing its signature Asian-inspired depth and freshness.

Step 3: Blend Until Smooth

Whisk vigorously or blend until completely smooth and creamy. Slowly drizzle in the neutral oil while mixing to help emulsify.

Step 4: Adjust Consistency

Add water one tablespoon at a time until the dressing reaches your desired pourable consistency.

Step 5: Season and Chill

Taste and adjust salt or sweetness if needed. Refrigerate for at least 20 minutes to let the flavors meld.

What Makes This Dressing So Good

Mayonnaise provides rich creaminess
Sesame oil adds nutty depth
Soy sauce delivers umami
Ginger and garlic bring freshness and warmth
Rice vinegar and lemon balance everything with acidity

Best Ways to Use Creamy Asian Dressing

Drizzled over cabbage or iceberg lettuce salads
Tossed with shredded carrots, cucumbers, and edamame
As a dipping sauce for spring rolls or dumplings
Over grilled chicken, steak, or shrimp bowls
Mixed into noodle salads or slaws

Tips for the Best Flavor

Use freshly grated ginger, not dried
Go light on sesame oil—it’s powerful
Chill before serving for the best taste
Thin with water instead of oil to keep it light

Easy Variations

Japanese Steakhouse Style

Add 1 tablespoon of grated carrot and blend until smooth.

Spicy Creamy Asian Dressing

Add 1–2 teaspoons sriracha or chili garlic sauce.

Lighter Version

Replace half the mayonnaise with Greek yogurt.

Vegan Option

Use vegan mayonnaise and maple syrup instead of honey.

Storage Instructions

Store the dressing in an airtight container or jar in the refrigerator for up to 7 days. Shake or stir well before each use.

Frequently Asked Questions

Is this dressing sweet?

It’s mildly sweet and well-balanced. You can reduce or increase the honey to taste.

Can I make this without a blender?

Yes. Finely grate the ginger and garlic and whisk very well.

Is this gluten-free?

Use gluten-free soy sauce or tamari to make it gluten-free.

Can I use this as a marinade?

Yes. It works beautifully for chicken or shrimp when used as a short marinade.

Why does it taste better after chilling?

Resting time allows the flavors to blend and mellow, giving a smoother, more cohesive taste.

Final Thoughts

This Creamy Asian Salad Dressing recipe is a must-have if you love bold yet balanced flavors. It’s quick to make, incredibly versatile, and tastes just like something you’d get at a restaurant—only fresher. Once you try it, it’s bound to become a staple in your fridge for salads, bowls, and beyond.