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Chinese Chicken Salad Dressing

Chinese Chicken Salad Dressing - recipe card
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A perfectly balanced dressing that combines savory soy sauce, tangy rice vinegar, and nutty sesame oil with a hint of sweetness. This emulsified vinaigrette clings beautifully to every piece of salad, delivering a bright, umami-rich finish.

Ingredients

Scale
  • 1/4 cup rice vinegar (unseasoned)
  • 3 tablespoons soy sauce (low-sodium preferred)
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 tablespoon honey
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 cup grapeseed oil or other neutral oil
  • 1 tablespoon toasted sesame seeds (optional, for garnish)

Instructions

  1. In a medium bowl, combine 1/4 cup rice vinegar, 3 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon sugar, and 1 tablespoon honey. Whisk until the sugar and honey are fully dissolved, about 30 seconds. The base should be translucent and slightly syrupy.
  2. Add the grated ginger and minced garlic to the bowl. Whisk again to distribute evenly — the ginger should be in fine strands, not clumps. The aroma will immediately become pungent and fragrant.
  3. While whisking constantly, slowly drizzle in 1/2 cup grapeseed oil in a thin, steady stream. This slow addition is critical: if you pour too quickly, the dressing will separate instead of forming a stable emulsion. You should see the mixture thicken and turn opaque as the oil incorporates.
  4. Once all oil is added, continue whisking for another 10 seconds to ensure a creamy, unified texture. Taste a small spoonful: it should be tangy, savory, and slightly sweet with a pronounced sesame finish.
  5. If the dressing tastes too sharp, whisk in 1 extra teaspoon of honey. If too sweet, add 1 teaspoon more rice vinegar. Adjust saltiness with a pinch of fine sea salt if needed — but the soy sauce typically provides enough salt.
  6. Transfer the dressing to a lidded jar or airtight container. It will keep refrigerated for up to 1 week. Before each use, shake vigorously to re-emulsify, as separation is natural.
  7. To serve, drizzle 2 to 3 tablespoons over a classic Chinese chicken salad (shredded romaine, shredded poached chicken, crispy wonton strips, mandarin oranges, and sliced almonds). Toss gently to coat and sprinkle with optional toasted sesame seeds.

Notes

Store dressing in an airtight container in the refrigerator for up to 1 week. The dressing will solidify slightly when cold; let it sit at room temperature for 10 minutes and shake vigorously before serving. Do not freeze. For a thinner consistency, whisk in 1 tablespoon of water before serving.

Nutrition

Keywords: Chinese chicken salad dressing, sesame dressing recipe, Asian vinaigrette, soy ginger dressing, Chinese salad dressing, savory vinaigrette, no-cook dressing, make-ahead dressing, salad dressing for meal prep

Find it online: https://copycatkitchenco.com/chinese-chicken-salad-dressing/