Move over, Panera–this homemade Asian Salad Dressing tastes even better!
I’ve always been a sucker for Panera. Overpriced? For sure. But who can deny those bread bowl soups? My all-time favorite, though, has to be the Asian chicken salad with those crispy wonton chips on top. Sadly, I can’t just swing by Panera whenever the craving hits. These days, it feels just as expensive as a sit-down restaurant. So I make my own version—starting with this simple Asian salad dressing. It’s just as good. Who am I kidding? It’s better. Homemade dressing always is.
Buy or make your own wonton chips, or toss some chow mein noodles on there. Either way, you’re in for a treat. My kids even like this dressing. Between this and my homemade Italian vinaigrette, they’re finally starting to eat their salad without any complaints. I wish they’d try other dressings too, but I’ll count this as a win.
I’m going to go out on a limb and assume many of you have tried the Panera Asian salad. Well, I’m not going to lie. They’re dang similar, and I’m fine with that. The biggest difference is that I skip the xanthan gum (it’s used as a stabilizer) and swap the soybean oil for olive oil. I also ditch the refined sugar for honey, which gives it a richer, more rounded sweetness. You’ll still get the tangy zing of rice vinegar and nutty sesame flavor, with a little extra umami thanks to the hoisin sauce. Plus, if you want to try this dressing as a marinade, go for it—I’ve used it for chicken, tofu, and pork. All three are fantastic!
Sesame and olive oil—you need both
I’ve tried making this dressing without olive oil, and that was a bad idea. I simply used more sesame oil. Well, the problem is, sesame oil is potent, and a little goes a long way. I ended up overpowering all the other ingredients. That’s why the olive oil is important. It smooths things out while letting that nutty sesame oil flavor shine. If you don’t have olive oil on hand, that’s fine. A neutral oil like avocado works as well. Even better, avocado oil has a higher smoke point—something to keep in mind if you plan to use the dressing as a marinade.
How do I store leftovers?
Store the dressing in a tightly sealed glass jar. It should last in your fridge for up to 2 weeks. I don’t use a stabilizer (since it’s homemade), so separation is normal. It can thicken while in the fridge, which is why I like to let it sit at room temp for about 15 minutes. Then give it a good shake before serving!
Serving suggestions
Of course, this dressing tastes delicious on salads. But like I said before, it makes a great marinade—try it on this Beef And Broccoli Recipe. Drizzle it on Salmon Bowls or remix your Air-Fryer Chicken Wings with some Asian flavors. And it’s ridiculously good as a dip for Fresh Shrimp Spring Rolls.
Asian Salad Dressing
Ingredients
- 1/4 cup seasoned rice vinegar
- 1 teaspoon hoisin sauce
- 1 1/2 tablespoons honey
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- 1/4 cup extra-virgin olive oil
- 2 1/2 tablespoons toasted sesame oil
- 1 teaspoon toasted sesame seeds
Instructions
- In a small bowl or jar, combine the rice vinegar, hoisin sauce, honey, soy sauce, grated ginger, and minced garlic.
- Slowly add the extra-virgin olive oil and toasted sesame oil while whisking until the dressing is smooth and emulsified.
- Taste the dressing and add a pinch of salt if needed. Adjust the honey or soy sauce as desired. Mix in the sesame seeds.
- Transfer the dressing to a jar with a tight-fitting lid. Shake well before serving. Store in the refrigerator for up to 2 weeks. Allow the dressing to come to room temperature for a few minutes if it’s very cold.
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