I put Asian Citrus Dressing on my sad bowl of greens and suddenly I actually want to eat salad again.

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I’m obsessed with this Asian Citrus Vinaigrette because it hits every thing I want from a salad dressing: bright, salty, and sneaky sweet. I love that it tastes like a fancy takeout sauce but actually belongs on my weekday greens.

The mix of fresh orange juice and toasted sesame oil gives it that zippy, slightly nutty kick that makes iceberg or bitter greens actually fun to eat. Soy Vinaigrette vibes without being heavy.

I pour it like it’s a personality trait. And yeah, sometimes I drink a spoonful straight from the jar.

No shame. My friends call me obsessed often.

Ingredients

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Low sodium soy sauce – salty backbone, it grounds the whole dressing.
Rice vinegar – bright tang, it cuts through richness nicely.
Fresh orange juice – sweet citrus pop, adds juicy brightness.
Plus it’s fresh.
Fresh lime juice – zippy tartness, wakes up all the flavors.
Neutral oil – smooth mouthfeel, it helps everything glide on greens.
Toasted sesame oil – nutty perfume, you’ll smell it immediately.
Honey or maple – gentle sweetness, balances the salty and sour.
Grated fresh ginger – peppery warmth, gives a little zing.
Garlic – savory punch, it adds real depth and character.
Toasted sesame seeds – crunchy finish, little bites of nuttiness.
Basically garnish gold.
Scallion – mild oniony crunch, both green and white parts matter.
Crushed red pepper or sriracha – optional heat, adds a playful kick.

Ingredient Quantities

3 tablespoons low sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons fresh orange juice (about 1 small orange) squeezed

1 tablespoon fresh lime juice

1 tablespoon neutral oil (canola or vegetable)

1 teaspoon toasted sesame oil

1 teaspoon honey or maple syrup

1 teaspoon grated fresh ginger

1 small clove garlic, minced or pressed

1 tablespoon toasted sesame seeds (optional)

1 scallion, thinly sliced (white and green parts)

Pinch of crushed red pepper or a few drops of sriracha, optional

How to Make this

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1. In a small bowl or jar, add 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons fresh orange juice, and 1 tablespoon fresh lime juice; give it a quick stir to combine the acids so the flavors start to marry.

2. Add 1 tablespoon neutral oil and 1 teaspoon toasted sesame oil; drizzle the oils in slowly while whisking so the dressing emulsifies a bit instead of separating right away.

3. Stir in 1 teaspoon honey or maple syrup to balance the acidity; if your orange is super sweet you can cut this to 3/4 teaspoon.

4. Grate 1 teaspoon fresh ginger directly into the bowl and add 1 small clove garlic, minced or pressed; scraping the ginger into the mix keeps the bright bite.

5. Add a pinch of crushed red pepper or a few drops of sriracha if you want some heat; start small, you can always add more.

6. Whisk everything vigorously for 20 to 30 seconds, or close the jar and shake hard for about 30 seconds until the dressing looks slightly glossy.

7. Taste and adjust: add a little more soy for salt, more lime or orange for brightness, or a touch more honey if it needs sweetness.

8. Fold in 1 tablespoon toasted sesame seeds and 1 sliced scallion (white and green parts) right before serving so they stay lively and crunchy.

9. Let the dressing sit 5 minutes at room temperature for the flavors to mellow, or chill up to an hour if you prefer it cold; shake or whisk again before using.

10. Store leftovers in a sealed container in the fridge for up to 4 days; the sesame oil will settle, so always give it a good shake before dressing your greens.

Equipment Needed

1. Small bowl or jar with lid for mixing and shaking
2. Measuring spoons and 1 tablespoon measure
3. 1/4 cup measuring cup (for the orange juice)
4. Citrus juicer or reamer (or just use your hand and strain)
5. Whisk or a fork for vigorous whisking
6. Microplane or fine grater for the ginger
7. Garlic press or small knife and cutting board to mince garlic
8. Teaspoon or small spoon for stirring in honey and adding sesame seeds

FAQ

Q: Can I make this dressing ahead of time?

A: Yes, you can make it 1 to 3 days ahead and keep it in an airtight container in the fridge. The citrus will mellow a bit and the flavors meld together, but give it a good shake or stir before serving since the oil can separate.

Q: How do I make it gluten free?

A: Use a gluten free tamari or gluten free soy sauce. Everything else is naturally gluten free, but double check labels on sesame oil and other condiments if you need to be strict.

Q: Can I swap the honey for something else?

A: Sure, use maple syrup or agave for a vegan option. Start with the same amount, taste, and add a little more if you like it sweeter.

Q: What can I use this dressing on?

A: It's great on green salads, shredded cabbage slaw, cold noodles, grilled chicken, or drizzled over roasted veggies. Works especially good with crunchy textures like carrots and cucumbers.

Q: How do I make the ginger and garlic less sharp?

A: Grate the ginger finely and let it sit in the dressing for at least 10 minutes so it softens. For garlic, use just half a clove or blanch whole cloves in boiling water for 10 seconds to tame the bite.

Q: Can I make it spicier or milder?

A: Absolutely. Add more crushed red pepper or sriracha for heat, or reduce them to make it milder. You can also add a splash more orange juice to tone down the saltiness.

Asian Citrus Soy Salad Dressing Recipe Substitutions and Variations

Soy sauce: use tamari for a gluten free swap or coconut aminos for a slightly sweeter, less salty finish. Use same amount.
Rice vinegar: substitute apple cider vinegar or white wine vinegar if that’s all you’ve got, but use 1 1/2 tablespoons and taste, they’re a bit sharper.
Fresh orange juice: try mandarin or tangerine juice for a sweeter note, or grapefruit for more bitterness if you want punch. Use equal amounts.
Honey or maple syrup: swap with agave nectar or a light brown sugar syrup (1 part brown sugar dissolved in 1 part hot water) for a similar sweetness and body.

Pro Tips

1) Warm the oil a little before adding it. Stick the neutral oil and the sesame oil in a microwave for 5 to 7 seconds or swirl them in a warm cup first. It helps the dressing emulsify more easily and makes the ginger and garlic release more flavor. Don’t make it hot, just slightly warm.

2) Zest the orange and lime before juicing. A teaspoon of zest stirred in gives a big punch of citrus without extra acidity, so you can cut back on the honey. Also, if your orange is bland, add a little extra zest rather than more juice.

3) Press the garlic and grate the ginger on the fine side right into the bowl and then let it sit 5 to 10 minutes before whisking. That resting time mellows raw sharpness and lets the flavors marry. If you want less bite, toss the garlic in oil first, or use roasted garlic instead.

4) Save some crunch and color for last. Stir in half the scallion and sesame seeds now, then add the rest just before serving. The dressing keeps better and looks fresher that way. If you plan to store it, give it a good shake and taste before using, then adjust acid or sweetener as needed.

Asian Citrus Soy Salad Dressing Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I put Asian Citrus Dressing on my sad bowl of greens and suddenly I actually want to eat salad again.

Servings

servings

Calories

kcal

Equipment: 1. Small bowl or jar with lid for mixing and shaking
2. Measuring spoons and 1 tablespoon measure
3. 1/4 cup measuring cup (for the orange juice)
4. Citrus juicer or reamer (or just use your hand and strain)
5. Whisk or a fork for vigorous whisking
6. Microplane or fine grater for the ginger
7. Garlic press or small knife and cutting board to mince garlic
8. Teaspoon or small spoon for stirring in honey and adding sesame seeds

Ingredients

3 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons fresh orange juice (about 1 small orange) squeezed
1 tablespoon fresh lime juice
1 tablespoon neutral oil (canola or vegetable)
1 teaspoon toasted sesame oil
1 teaspoon honey or maple syrup
1 teaspoon grated fresh ginger
1 small clove garlic, minced or pressed
1 tablespoon toasted sesame seeds (optional)
1 scallion, thinly sliced (white and green parts)
Pinch of crushed red pepper or a few drops of sriracha, optional

Directions

In a small bowl or jar, add 3 tablespoons low sodium soy sauce, 2 tablespoons rice vinegar, 2 tablespoons fresh orange juice, and 1 tablespoon fresh lime juice; give it a quick stir to combine the acids so the flavors start to marry.
Add 1 tablespoon neutral oil and 1 teaspoon toasted sesame oil; drizzle the oils in slowly while whisking so the dressing emulsifies a bit instead of separating right away.
Stir in 1 teaspoon honey or maple syrup to balance the acidity; if your orange is super sweet you can cut this to 3/4 teaspoon.
Grate 1 teaspoon fresh ginger directly into the bowl and add 1 small clove garlic, minced or pressed; scraping the ginger into the mix keeps the bright bite.
Add a pinch of crushed red pepper or a few drops of sriracha if you want some heat; start small, you can always add more.
Whisk everything vigorously for 20 to 30 seconds, or close the jar and shake hard for about 30 seconds until the dressing looks slightly glossy.
Taste and adjust: add a little more soy for salt, more lime or orange for brightness, or a touch more honey if it needs sweetness.
Fold in 1 tablespoon toasted sesame seeds and 1 sliced scallion (white and green parts) right before serving so they stay lively and crunchy.
Let the dressing sit 5 minutes at room temperature for the flavors to mellow, or chill up to an hour if you prefer it cold; shake or whisk again before using.
Store leftovers in a sealed container in the fridge for up to 4 days; the sesame oil will settle, so always give it a good shake before dressing your greens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.