This Asian-inspired soy honey salad dressing is my go-to for slaws, Chinese chicken salad and just about any kind of noodle salad. The combination of umami-rich soy sauce, sweet honey, fresh ginger and garlic makes an irresistible dressing that’ll have you licking the bowl clean.

Soy Honey Salad Dressing in a glass jar.

I’ve been making this salad dressing for more than a decade because it’s the kind of recipe that tastes too good to be so simple. It transforms store-bought slaw mixes in an instant and adds heaps of flavor to everything from chicken salads to noodle bowls.

Why You’ll Love It

What I love most about this dressing is the balance of flavors. You’ve got the umami depth from the soy sauce, the sweetness from the honey, a little acidity from the rice vinegar and the aromatic punch from the ginger and garlic. A pinch of chilli flakes adds heat (although that’s optional).

The whole thing comes together in about three minutes. Just whisk everything in a bowl or shake it up in a jar and you’re done.

Tips for the Best Results

Use toasted sesame oil. Regular sesame oil is very different from toasted. You want the dark, toasted kind for that rich, nutty flavor. I have at times made this without sesame oil (I know it’s not an ingredient everyone has in their house), and this is still absolutely delicious and some of my family members actually prefer it without so don’t feel the need to rush out and buy a bottle if it’s not something you already have in your pantry.
Adjust the honey to taste. If you like things a little sweeter, add more. If you prefer it more savory, cut it back slightly.
Fresh ginger is key. Grated fresh ginger adds so much more flavor than ground ginger. A microplane makes quick work of it.
Thin it out if needed. If the dressing feels too thick, add a teaspoon of warm water at a time until you get the consistency you like.

Soy Honey Salad Dressing poured over slaw.

Serving Suggestions

This dressing is a dream over an Asian-inspired salad with shredded cabbage, carrots, edamame and crispy noodles. But it’s also incredible as a drizzle over rice bowls, a dipping sauce for dumplings or spring rolls, or tossed through cold noodles for a quick lunch.