This Creamy Asian Dressing recipe, my friends, is the Asian dressing of my dreams and the salad dressing of my summer.
This crazy-good, easy asian dressing requires just four ingredients and 2 minutes of your time – and will leave you with the most addictively flavourful sweet-savoury-creamy-umami dressing you’ve ever had. And I can almost guarantee you that you already have everything you need to make it.
Why this Asian dressing is better than all the other Asian dressings.
Let it be known that I loathe commercial Asian dressings in a bottle. They’re usually super-sweet, too acidic, and filled with slippery food thickeners. If you, too, are in this camp, don’t let my recipe name deter you, this is a whole different universe.
It’s no secret that I love peanut sauce in all forms, and I’d never thumb my nose at a tahini sauce.
This Asian dressing recipe is in the same vein of flavour as either of those, however, is quicker, easier, and less cloying than peanut or sesame-based counterparts. It’s creamy, but without leaving you feel weighed down when you load it by dripping spoonfuls onto your salads and grains. It requires fewer ingredients, because the mayo ticks off the tangy/creamy boxes, and is less finicky, because the ingredients don’t seize up like nut and seed butters do.
Here’s how to make the best creamy Asian dressing you’ve ever had.
Start with mayo, whisk in some soy sauce and sugar, a bit of garlic, and voila. You’re done. Wait, what?
I know. It sounds too easy. That’s why I beg you please don’t walk away, or worse, take my word for it but never make it. Run to the kitchen and make it tonight. Thank me later.
A million ways to use this magical sauce.
I’ve been drizzling my creamy Asian dressing over grain bowls all week, but it’s also divine as a simple dressing for steamed or sautéed greens (like a spinach gomae salad you might have had at a sushi restaurant), brushed onto salmon, steak, or chicken before baking or grilling (seriously!), tossed into cold noodle salads, as a sauce for falafels, veggie-loaded pita wraps… the list is endless.
See, this magical Asian dressing/sauce offers a punch of spicy raw garlic, and the complex saltiness of soy sauce, and just the perfect sweetness to balance it all and have you dipping your finger for one last taste until the jar is empty. No one will believe it’s a mayo-based concoction.
The recipe yields a scant 1 1/2 cups of dressing, which keeps in the fridge for a week.
More Asian Dressing and Sauce Recipes
Spicy Ground Pork and Vegetable Stir Fry with Peanut Sauce
Asparagus and Chard Summer Rolls with Spicy Peanut Sauce
Grilled Coconut Salmon Skewers with Peanut Sauce
Lettuce Wraps with Crispy Pork and Peanut Sauce
Creamy Asian Dressing Recipe
Ingredients
- 1 cup mayonnaise
- 3 tbsp soy sauce
- 4 tbsp granulated sugar
- 1 tsp finely minced or pressed garlic
Instructions
- Whisk all ingredients together and enjoy!
Notes
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I tried a small batch at first but did not fall in love with at first. I let my family try it and they all demanded I make this for the rest of my life. I made this about a month ago, and have made several batches since then. I have come to terms with this dressing and have fallen in love. I love putting in on sandwiches and even Falafel.
I tried this and I thought it wasn’t the best, but the rest of the family did, and now they live by this! I tried and tried and tried it. I have decided that this is not the best, but it is certainly delicious!
Hi Sophia, thank you so much for coming back to comment. I’m glad you agree it’s delicious (and that the rest of your family is on my side haha).
Used this on a beef lettuce wrap. I tend to pull pieces of recipes together based on what I have in the pantry, and the beef mixture was a little dry. This was just the ticket!
That sounds so yummy!
This paired so nicely with fish and roasted veg and quinoa. The batch was generous, and made for a delicious lunchy-salad with leftovers the next day. I have also used in a wrap with leftover tofu and veggies as well. Definitely has some sweetness, but flavours balance well when used with savoury bases. LOVE this and the fact that there is always extra!
Thank you so much, Shannon! I’m so happy you like it too 🙂
This was amazing! We did 3 tablespoons of Splenda to keep with keto and it was delicious, thank you!
Just whipped this up for dinner tonight…….it’s SO sweet!
I double checked your recipe……4 TABLESPOONS of sugar?
Is that correct?!
I can’t think how to tone it down and salvage it. HELP!
Yes Carol that is absolutely correct! It is a large batch. You could quarter the recipe easily and make it 1 tbsp sugar… but it is meant to have that spoon-licking sweet-salty-umami-garlicky combination. Adjust to your tastes by all means.