This Creamy Asian Salad Dressing recipe, my friends, is the Asian dressing of my dreams and the salad dressing of my summer. Made of just 4 simple ingredients and 2 minutes of your time, it’s savory, sweet, umami-packed + SO TASTY!
The BEST Creamy Asian Salad Dressing
This recipe checks every flavor box for me, and I can almost guarantee you that you already have everything you need to make it.
P.s. You must also try my easy 3-ingredient stir fry sauce and teriyaki sauce recipe!
Creamy Asian Salad Dressing Ingredients
- Mayonnaise
I also use a mayo base for my tasty Baja Sauce and Alabama White Sauce recipes. - Soy Sauce
Adds salty depth and umami. Balances the sweetness and rounds out the flavor. - Granulated Sugar
Just enough to soften the edges of the soy and garlic. Makes the dressing pop. - Garlic
Raw and punchy. It brings that spicy bite that makes this so addictive.
Variations and Substitutions
A few simple swaps to make this your own.
- Use tamari if you need it gluten-free. Same flavor, no wheat.
- Swap sugar for honey or maple syrup for a different kind of sweetness.
- Try Kewpie mayo for even more umami and a silkier texture.
- Add sesame oil if you want a nuttier finish—just a few drops goes a long way.
- Use garlic powder in a pinch. Not quite the same, but still tasty.
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. 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 teriyaki bowls all week, but it’s also divine as:
- A simple dressing for coleslaw, cucumber salad, air fryer eggplant, ribboned carrots or radish salad to serve alongside all your fav Asian recipes. Sprinkle on some toasted sesame seeds and thinly-sliced green onions for a nice finish.
- Over steamed or sautéed greens. It takes a mound of spinach, kale, rapini, or air fryer broccoli to the next level. (Think of a spinach gomae salad at a sushi restaurant)
- Brushed onto fish (see baked salmon with mayonnaise and panko crusted cod), drizzled over flat iron steak, or as a sauce for your favorite pork roast recipe or chicken drumstick recipes. It’s a great sauce recipe for chicken wings!
- Tossed into noodles like my peanut noodle pasta salad
- In sandwiches or loaded pita wraps.
Make Ahead and Storage
Keep leftover dressing in a jar or airtight container in the fridge.
- It’ll stay fresh for up to 7 days.
- Give it a stir or shake before using.
If you love make-ahead salad dressings, you must also try my Italian Dressing recipe.
Other Sauce Recipes We Love
Creamy Asian Salad Dressing (EASY 4-Ingredient 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this dressing, it is amazing. I make it all the time now. My family also love it.
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.