Sweet Asian Salad Dressing

In my younger years, I absolutely loved Chinese food (especially of the PF Chang variety) and ate it often. I cringe to think how much MSG, high fructose corn syrup, and other terrible ingredients I consumed back then.

When we switched to real food, I stopped eating the processed versions of my favorite foods, but decided to look for healthier alternatives instead. I eventually created healthy versions of Chinese recipes that I loved, such as:

• Sweet and Sour Chicken
• Mandarin Chicken
• Cashew Chicken Lettuce Wraps
• Vegetable Fried Cauliflower Rice
• Color Burst Salad
• Shrimp Fried Rice

One of my very favorite foods was a delicious Asian salad that had an amazing dressing I’d eaten at a little restaurant on a trip one time, so of course I wanted to recreate it. This Asian salad dressing recipe is the result, and I love whipping it up for a quick salad topping or a marinade for meats or fish. I use coconut aminos instead of soy sauce in all my real food Chinese recipes.

This Asian style dressing is delicious drizzled on cauliflower rice or as an overnight marinade to make sesame chicken. It takes seconds to make and is full of flavor.

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Sweet Asian Salad Dressing Recipe

A simple salad dressing recipe with hints of ginger, coconut aminos, and honey. It also makes a great marinade for meats and fish.

Course Condiment

Cuisine Chinese

Prep Time 1 minute

Total Time 1 minute

Servings 2 cup

Calories 66kcal

Author Katie Wells

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Ingredients

• 1/3 cup olive oil
• 3 TBSP apple cider vinegar
• 2 tsp coconut aminos
• 2 tsp honey
• ½ tsp fresh ginger (grated)
• ½ tsp salt
• ¼ tsp pepper
• 1 tsp garlic powder 
• 1½ tsp Chinese 5 spice powder

Instructions

• Put all ingredients in small jar with lid and shake vigorously. You can also mix in blender or small food processor.

Notes

Drizzle this over Asian Color Burst Salad or use it to marinate chicken overnight. 

Nutrition

Serving: 1TBSP | Calories: 66kcal | Carbohydrates: 1.9g | Protein: 0.1g | Fat: 6.7g | Saturated Fat: 1g | Sodium: 21mg | Fiber: 0.2g | Sugar: 1.3g

Ever made your own recipe to try to recreate an old favorite from a restaurant? How did it go?