10 Asian Salad Dressing Recipes To Try At Home

Hannah McCollum, Founder of ChicP

Miso Turmeric Dressing

INGREDIENTS

• 2 tbsp of miso paste 

• 2cm of fresh root ginger, grated or and roughly chopped 

• 1 tsp of raw runny honey

• 2cm of root turmeric (powder also works)

• 5 tbsp of olive oil

• 1 clove of garlic 

• ½ a lemon, juiced

• Pinch of sea salt and pepper

• 1 tbsp of tahini 

METHOD

1. Make this dressing in a Nutribullet so that all the ingredients are blended together and you get a nice creamy smooth but wonderfully tasty Asian dressing.

2. Serve immediately.

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Rupert Willday, Head of Food at Charlie Bigham’s

Zingy Asian Dressing

For the dressing:

INGREDIENTS

• 4 limes, juiced

• 4 tbsp of groundnut oil

• 2 garlic clove, crushed

• 2 tbsp of rice wine vinegar

• 1 tbsp of fish sauce

• 1 tsp of palm sugar

METHOD

1. Mix all of the dressing ingredients, except the oil, in a bowl and allow the palm sugar to dissolve.

2. After five minutes, whisk in the oil and serve.

For the salad:

INGREDIENTS

• ½ a cucumber, finely sliced

• 1 red onion, finely sliced

• 2 tbsp of fresh mint, chopped

• 2 tbsp of fresh coriander, chopped

• 2 tbsp of roasted peanuts

METHOD

1. In another bowl, place all the chopped vegetables and herbs together. 

2. Pour the dressing over the top, scatter the roasted peanuts and toss well before serving.

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Toasted Sesame Asian Salad Dressing

This toasted sesame dressing is light and will bring an amazing flavour to Asian salads.

INGREDIENTS

• 1 tbsp of toasted sesame seeds

• ¼ cup of soy sauce

• 2 tbsp of sesame oil

• ¼ cup of rice wine vinegar

• ¼ cup of olive oil

• 1 tbsp of honey

• 1 tsp of fresh grated ginger

METHOD

1. The most practical method of preparing this dressing is to add all of the ingredients in a wide-mouth jar and blend them using a hand blender.

2. If you have just a regular blender you can use that as well but keep in mind that you will lose a bit of the dressing that will end up on the sides of the blender.

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OR USE THESE TOP SHOP-BOUGHT BOTTLES…

Lucy Mackenzie, Founder of Lucy’s Dressings

Rice Noodle Salad With Cucumber & Sesame Seeds

INGREDIENTS

• 100g of rice noodles

• 3 spring onions, finely sliced

• 1 cucumber, halved, seeds removed and cut into long thin strips

• 2 red chillies, deseeded and finely sliced

• 15g of mint leaves, roughly chopped

• 25g of coriander, roughly chopped

• 1 tbsp of sesame seeds, lightly toasted

• Lucy’s Ginger and Sesame Dressing

METHOD

1. Cook the noodles to packet instructions and drain.

2. Place the noodles in a salad bowl and mix with the remaining ingredients. Drizzle over 3-4 tbsp of dressing and toss to combine. Serve immediately. 

Asian Coleslaw With Cashew Nuts

INGREDIENTS

• 2 carrots, julienned

• 2 beetroot, julienned

• ¼ of red cabbage, finely sliced

• ¼ of white cabbage, finely slice

• 1 small red pepper, deseeded and finely sliced

• ½ a small red onion, finely sliced

• Large handful of mint leaves, roughly chopped

• Large handful of coriander leaves, roughly chopped

• 25g of cashew nuts, lightly toasted

• Lucy’s Asian Dressing

METHOD

1. Place the carrot, beetroot, cabbage, red pepper, onion and most of the herbs into a large salad bowl. 

2. Toss lightly with a generous amount of dressing and top with reserved the herbs and cashew nuts.

Green Bean & Edamame Salad

INGREDIENTS

• 250g of fine green beans, trimmed

• 100g of frozen edamame beans

• 1 tsp of black sesame seeds

• Handful fresh mint leaves, roughly chopped

• Lucy’s Ginger and Sesame Dressing

METHOD

1. Bring a large pan of water to the boil, add the beans and simmer for 3 minutes. Add the edamame beans and cook for a further minute. Drain, refresh under cold water and leave to dry.

2. Place the beans and mint in a salad bowl and gently mix with 2 tbsp of dressing and top with the sesame seeds. 

Baked Chilli Tofu With Kale And Noodles

INGREDIENTS

• 250g of tofu, cut into 2cm slices

• 1 tbsp of chilli jam

• 1 tbsp of  orange juice

• 1 tbsp of sunflower oil

• 100g of noodles

• 150g of baby kale

• 1 spring onion, finely sliced

• 25g of salted roasted peanuts, roughly chopped

• Wedges of lime to serve

• Lucy’s Lime and Chilli Asian Dressing

METHOD

1. Preheat the oven to 200°C.

2. Place the chilli jam, orange juice and oil into a small bowl and mix to combine.

3. Place the tofu on a baking sheet lined with greaseproof paper and spoon over the chilli jam mix. Bake for 20 minutes or until golden.

4. Cook the noodles in a large saucepan of boiling water for 3-4 minutes or until al dente. Drain and refresh under cold water.

5. Place the noodles, kale and spring onions in a large salad bowl and gentle too together with the dressing. Divide between two bowls and top with the chilli tofu and peanuts and serve a wedge of lime.

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Ellie Edwards, Food Editor at Souschef

Uchibori Ponzu Sauce

Uchibori ponzu sauce is perfect for dipping sauces, marinades and making salad dressings. Ponzu sauce is a balance of sweet, citrus, salty and sharp flavours – it’s made with a mix of the fragrant yuzu fruit, soy sauce, dried fish and vinegar. Try using with salmon or prawn salads, or, make a fresh slaw of cabbage, carrots, and sugar snap peas then season with ponzu and a scattering of sesame seeds.

Mizkan Gomashabu Sesame Dressing

Mizkan gomashabu is the classic sesame dipping sauce for Japanese hot pot or shabu shabu. We love using this rich dressing to toss through crunchy lettuce leaves – or even rehydrated seaweed salad mix – for a Japanese-style salad.

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Inspired? Here are the ingredients to buy…