Asian Salad Dressing

We have had a LONG summer and it has been a very hot one. Our heatwave season normally is in February, but this year it started in January and it was still in full force in March. These hot evenings usually mean we eat salad as a side dish for supper. As we are on a new healthy eating plan, I have made a mayonnaise free Asian salad dressing. This can be kept in the fridge and you can use it to glaze fish, as well as to drench your leaves in. The new healthy eating plan is going really well. We have avoided potatoes and pasta for two months now, and I don’t often miss the potatoes. We are using all sorts of new ingredients and I will be sure to share them all with you.

Ginger Prawns On An Apple And Tatsoi Salad Asian Salad Dressing
Ginger Prawns On An Apple And Tatsoi Salad
Print Recipe
No ratings yet

Asian Salad Dressing

Recipe Category: Salad Dressing
Makes enough for: 1 batch Salad Dressing
All Rights Reserved: An original recipe from Lavender and Lime


  • 25 mls canola oil
  • 1 clove garlic, crushed
  • 125 mls fructose
  • 125 mls soy sauce
  • 125 mls rice vinegar
  • 15 mls sesame oil


  • Place all the ingredients into an empty jar
  • Shake it all up just before you use it

Click on the links for conversions and notes.

To me, all of these ingredients in my Asian salad dressing would work for any dish from this region. I would consider using this as a dipping sauce for summer rolls, or to make a sauce for a light stir fry. You do not have to use fructose, which you can substitute with any sugar.

Lavender and Lime Signature

Top of Page

46 thoughts on “Asian Salad Dressing

  1. wow! So simple and delicious! hehe.. I used to not be able to live without soy sauce until I learned how to cook a little. It really is quite essential! 😀

  2. I love Asian salad dressing, thanks for sharing the recipe, Tandy! Being European I had to look up Tatsoi – ah, yes, I know it. Always learning something from you! Have a great Wednesday!

  3. Just as I eat salad year-round, no matter the weather, I eat soup year-round as well. I’ve decided that good food (as long as you can get it) knows no season!

    Great recipe! It would be good with balsamic vinegar as well, and just a tad less sugar.

  4. I love Asian dressings as well – and not just for salads. Last night I actually made a very similar dressing and put it on fish, wrapped it in foil and baked it in the oven. It was really good.

I would ♥ to hear from you (comments will be visible when I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.