Chinese Salad Dressing

85 ml rice vinegar
70 ml hoisin sauce
30 ml canola oil
25 ml soy sauce
15 g fresh ginger grated
3 ml toasted sesame oil

In a medium bowl, whisk together vinegar, hoisin sauce, canola oil, soy sauce, ginger, and sesame oil until combined.


Yield: This recipe makes just over ¾ cup dressing; it makes 14 tablespoons (7 ounces) or 7 servings, 2 tablespoons each.

Rice vinegar: It might also be labeled as “rice wine vinegar” (they are the same thing).
Hoisin sauce: Also known as Chinese barbecue sauce, this popular sweet and salty ingredient is sold by the bottle in the Asian section of your grocery store.
Canola oil: Or any neutral oil, like grapeseed oil or light olive oil.
Fresh ginger: Do not substitute ground (powdered) ginger because it doesn’t have the same flavor.
Storage: Store leftover dressing covered in the refrigerator for up to 4 days.

coffee bean imageReturn to the Fullbean Main Page

Copyright 2022 by Ralph Sutter. All Rights Reserved.
Please send your comments regarding this site to