This Asian-style Balsamic Salad Dressing is a simple way to add bold flavour to your salads. Made with just a few pantry staples, it’s sweet, tangy, and enriched with a subtle umami note from soy sauce. Try it with everything from crisp coleslaw to roasted vegetable salads—it’s a versatile dressing that complements a wide range of flavours.
What Is an Asian-Style Balsamic Salad Dressing?
This salad dressing blends the traditional French method of making a vinaigrette (mustard, oil and vinegar) with the typical Asian flavour of soy sauce, which replaces salt. This sweet-and-sour twist on vinaigrette works beautifully with all kinds of salads, Asian or otherwise.
I personally love Asian flavours, especially the combination of sweet, sour and salty. In many of the Asian-style dishes I make—like this Asian-Style Caramelised pork or this Thai Inspired Coconut Chicken—I’ll often use honey or sugar for sweetness, a splash of vinegar or citrus juice for acidity, and of course, salt. That salty element usually comes from soy sauce, as in this recipe, or sometimes from fish sauce.
Asian-Style Salad Dressing with Balsamic Vinegar Recipe
This is such an easy recipe to make, even if you have never made a salad dressing before! Keep reading to find out just how easy it is.
Ingredients Needed
These ingredients are all pantry staples in our house so we can always mix together this vinaigrette when we need it.
- 1 tbsp mustard
- 3 tbsp balsamic vinegar
- 180 ml oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garlic granules or 1/2 clove fresh garlic crushed
- 1/4 tsp salt (to taste)
Is Balsamic Vinegar the Same as Vinaigrette?
Not quite! Balsamic vinegar is a dark, slightly sweet vinegar originally from Italy, made by fermenting grape must. Traditional balsamic is thick and rich, but most supermarket versions are industrially produced with added red wine vinegar and colourings.
Vinaigrette, on the other hand, is a French-style dressing made by emulsifying vinegar (any kind) with oil, mustard, and seasoning—like in this recipe. You can use balsamic vinegar to make vinaigrette, which gives a sweeter, more robust flavour.
Don’t confuse balsamic vinegar with balsamic glaze, though: glaze is a syrupy reduction often made by simmering balsamic vinegar with sugar. Traditional balsamic resembles glaze in consistency, but it’s naturally sweet and doesn’t contain added sugar.
If you would like more information, check out this article.
Best Oil for Asian Balsamic Vinaigrette?
I’m quite selective with oils these days. My go-to is avocado oil for its mild flavour and stability, and I often mix in a little organic cold-pressed rapeseed (canola) oil for its balanced omega-3 and omega-6 profile. For this dressing, I use about 130ml avocado oil and 50ml rapeseed oil.
Olive oil is another option, but I find its flavour too overpowering for this particular vinaigrette. Whatever you choose, try to use oils that are mechanically pressed and not chemically extracted if possible.
How to Make Asian-Style Balsamic Salad Dressing
This recipe uses the classic emulsion method, just like my Apple Cider and Herb Vinaigrette. It simply involves mixing oil, mustard and vinegar to form a thick, smooth dressing that coats salad beautifully. It’s very easy to do—let me show you how…
Place all of the ingredients in an empty 320 ml (or larger) jam jar (or mason jar). Either stir with a teaspoon or fork, or screw on the lid tightly and shake the jar until the dressing is mixed together. I usually start the process off with a spoon and finish by shaking the jar.
You can also make this dressing in a jug or a bowl, using a spoon, fork or small whisk to stir it, but you should transfer it to an air tight container to store it.
You will need to shake the jar before each use.
This will make enough dressing for several meals.
How to Store Homemade Asian Salad Dressing
I like to make this amount of vinaigrette at once because I know it will keep well in the fridge and I will be able to use it for several meals.
If you used garlic granules, you can keep it for 3-4 weeks. However, if you used fresh garlic, you will only be able to keep it for 5 days at the most.
If you would like more information on how to store your homemade salad dressing, check out this post.
Salads That Go Well with an Asian Balsamic Dressing
I love this dressing on a coleslaw type salad, made with carrots and cabbage. Another favourite is with cold roasted vegetables on a bed of rocket, maybe with a little bit of fresh mozzarella too – delicious!
You can also use it on rice bowls or noodle salads, or even simply to dress an avocado for a quick snack or appetiser.
This is a really versatile salad dressing that goes well with almost anything! Let me know what you served it with!
Can I Customise This Dressing?
Yes! Try adding fresh ginger for extra zing, or even a teaspoon of sesame oil for a nuttier depth. Want a bit of heat? A pinch of chilli flakes works well too, especially with a salad containing grilled chicken or prawns for example.
Pin it for later!
If you are looking for more salad inspiration, take a look at these posts. I am doing a series of salad dressings, so keep your eye open for more to come!
If you make this vinaigrette, don’t forget to take a photo and tag me on social media @candleinthekitchen!
Asian-Style Balsamic Salad Dressing
Ingredients
- 1 tbsp mustard
- 3 tbsp balsamic vinegar
- 180 ml oil
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 tsp garlic granules or 1/2 clove fresh garlic crushed
- 1/4 tsp salt to taste
Instructions
- Place all of the ingredients in an empty 320 ml (or larger) jam jar (or mason jar). Either stir with a teaspoon or fork, or screw on the lid tightly and shake the jar until the dressing is mixed together. I usually start the process off with a spoon and finish by shaking the jar.
- You can also make this dressing in a jug or a bowl, using a spoon, fork or small whisk to stir it, but you should transfer it to an air tight container to store it.
- You will need to shake the jar before each use.
- This will make enough dressing for several meals.
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