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Everyday Asian Salad Dressing

This is my go-to Asian-inspired salad dressing. Feel free to play around with this recipe and add some of your favorite seasonings to spice things up.

  • Yield: 1 cup/240 g/240 ml


1/4 cup/60 ml neutral oil such as grapeseed oil

1/4 cup/60 ml rice vinegar

2 Tbsp honey or maple syrup

2 Tbsp toasted sesame oil

2 Tbsp Sichuan peppercorn oil (optional)

2 Tbsp smooth yellow mustard

1 1/2 Tbsp low-sodium soy sauce

1 garlic clove, grated


  1. Place all the ingredients together in a jar. Seal the jar and shake well. This dressing can be stored in the refrigerator in an airtight container for up to 1 month.


  • Don’t use olive oil instead of neutral oil; it will make the dressing taste bitter. 
  • Add 1 tsp white miso or 1 Tbsp liquid amino acids for a deeper umami taste.
  • Sichuan peppercorn oil adds a fun, numbing flavor. You can use the green or red peppercorn oil here.

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