A good salad is only as memorable as its dressing, and this Chinese Chicken Salad Dressing is one I keep coming back to. It’s perfectly balanced — sweet, tangy, nutty, and savory, with just the right touch of sesame warmth. Whether I’m tossing it over a crunchy Chinese chicken salad or using it as a marinade, it always adds that fresh, zippy finish.

What I love most is how quick and customizable it is. With ingredients you probably already have in your pantry, you can whip up a restaurant-quality dressing in under 5 minutes.

Prep Time:

5 minutes

Cook Time:

None

Total Time:

5 minutes

Servings:

Makes about ¾ cup (enough for 4 salads)

Ingredients:

Here’s what you’ll need to create this bold and versatile Asian-style dressing. Each component adds a specific layer of flavor — try not to skip any unless making a substitution.

3 tablespoons rice vinegar – Gives the dressing its bright, tangy base
2 tablespoons low sodium soy sauce – Brings savory umami and saltiness
1 tablespoon honey – Adds a hint of sweetness to balance the acidity
1 tablespoon toasted sesame oil – The key to its signature nutty flavor
¼ cup neutral oil (like canola or grapeseed) – Helps emulsify and carry the flavor
1 small garlic clove, minced – For aromatic depth
1 teaspoon fresh grated ginger – Adds warmth and zing
Optional: ½ teaspoon red pepper flakes or chili oil – For subtle heat

Equipment:

Here’s what I use to make it all come together quickly and mess-free:

Small mixing bowl or mason jar – To whisk or shake the ingredients together
Whisk – Helps combine oil and vinegar evenly if not using a jar
Measuring spoons – To keep the flavor ratios consistent
Microplane or fine grater – For fresh garlic and ginger, if using whole

Method:

Step 1: Combine the ingredients
In a small bowl or jar, add the rice vinegar, soy sauce, honey, sesame oil, neutral oil, garlic, and ginger. If you’re using chili flakes or chili oil, add them here too.

Step 2: Whisk or shake
Whisk together until well emulsified. If using a mason jar, screw on the lid tightly and shake vigorously for 30 seconds. The dressing should look smooth and slightly thickened.

Step 3: Taste and adjust
Taste the dressing and adjust if needed — add a touch more honey if it’s too tangy or a splash of soy sauce if you want it saltier.

Step 4: Store or serve
Use immediately, or store in a sealed jar in the fridge for up to 5 days. Give it a good shake before using again.

Notes:

If your dressing separates in the fridge, don’t worry — just give it a shake. Fresh garlic and ginger give the best flavor, but powdered can work in a pinch. Avoid olive oil as it overpowers the sesame flavor.

Variations I’ve Tried and Loved:

Here are a few ways I’ve changed it up depending on the salad or mood:

Creamier texture: Whisk in a teaspoon of mayo or tahini for body
Peanut version: Add 1 tablespoon peanut butter and reduce neutral oil slightly
Citrus twist: Swap half the vinegar for fresh orange juice
Sugar substitute: Use maple syrup or agave instead of honey

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How I Like to Use It:

Of course, it’s made for Chinese Chicken Salad, but I also drizzle it over grain bowls, use it as a marinade for grilled chicken or shrimp, or toss it with cold soba noodles for a light summer lunch.

Make Ahead and Storage Tips:

This dressing stores beautifully. Keep it in a glass jar or airtight container in the fridge for up to 5 days. If it thickens slightly when cold, let it sit at room temp or warm for a few seconds before using.

Nutrition:

Calories: ~90 per 2 tablespoon serving
Fat: 8g
Carbs: 3g
Protein: <1g
Sodium: 210mg
Nutrition values are approximate and may vary depending on brand and substitutions.

WRMP Recipe Card:

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Frequently Asked Questions

Can I make this dressing ahead of time?

Yes! It lasts up to 5 days in the fridge — just shake well before each use.

Is there a no-sesame version?

You can skip the sesame oil and replace it with a tiny splash of peanut or avocado oil, or just increase the neutral oil slightly.

Can I use this as a marinade?

Definitely — it works well for chicken or tofu. Just marinate for 20–30 minutes before cooking.

Chinese Chicken Salad Dressing Recipe