Best-Ever Creamy Asian Dressing (Perfect for Salads & Coleslaw)
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 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
- 1 cup mayonnaise
- 3 tbsp soy sauce
- 4 tbsp granulated sugar
- 1 tsp finely minced or pressed garlic
- Whisk all ingredients together and enjoy!
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