This Sriracha Salad Dressing will add a delicious kick to your next salad. It’s simple to make and lasts for 3 weeks in the refrigerator!
Plus it makes an almost instant side dish. Grab some prepared lettuce or shredded slaw mix, give your dressing a shake and drizzle over. Simple side in seconds!
The recipe is super fast! Coming together in 2 minutes, plus you can customize it to add more spice or more sweetness!
The salad dressing aisle is crazy! Rows and rows of vinaigrettes and dressings, the choice is immense and what is more, they all say to refrigerate after opening. If you like a few different flavors that is a fridge full of dressing!
But if you learn to make your own you can whip up a salad dressing faster than walking down the dressing aisle at the store!
How to make a basic salad dressing
Salad dressings tend to start with an oil and then a sour element. Vinegar or lemon juice are two popular options. I love lemon juice, but it loses it’s punch quickly so you can’t keep the dressing for weeks.
To get a great balance of oil and tang we use 2 parts oil to 1 part vinegar. This is the basic dressing combo and after that, you can add extras to make it your own.
How to make a Sriracha Salad Dressing
This sriracha salad dressing uses apple cider vinegar to add the tang and soy sauce to add the salty edge. A little honey adds sweetness and then the sriracha for heat. We use a mild olive oil in this dressing as you don’t need the flavor of an extra virgin olive oil like you would in say an Italian dressing.
The ingredients (oil, ACV, sriracha, honey and soy sauce) are poured into a jar or jug and then stirred or shaken to combine.
TOP TIP: After you have measured the oil, use the same tablespoon to measure the honey, the residual oil on the spoon will mean the honey just glides off!
Is this Sriracha Salad Dressing spicy?
No. We like a salad dressing with a little tang, but not so much that it catches the back of your throat. And the spice level is enough to let you know it is there but not that eye-watering fire that you get if you try and eat a spoonful of sriracha! The kids will eat this on their salad so it isn’t too hot.
The recipe suggests just one teaspoon of sriracha, but you can increase that to two if your tolerance levels are higher!
How long will Sriracha Salad Dressing last?
This salad dressing will last in the refrigerator for at least 3 weeks, it will harden in there as the oil will solidify. But remove it from the fridge for 20 minutes and it will turn back into a pourable liquid. Just give the jar a shake before you use it.
I actually don’t keep this in the refrigerator, as it only includes pantry ingredients, so it is perfectly safe at room temperature. But make your own call on that one. (I don’t keep my ketchup in the fridge either! Although I do keep the maple syrup in there!)
Does the salad dressing seperate and is that okay to eat?
Yes, when left for a while this sriracha salad dressing does separate out into two layers (as you can see above). This is perfectly okay, you can still use the dressing, just pop the lid back on and give it a vigorous shake. The two layers will blend back together ready for use.
You will find that as you stare the dressing the layers will separate again, just shake before every use and you will be fine.
Why does salad dressing separate?
Salad dressing separate because the oil layer and the vinegar layer don’t fully mix, (emulsify). So you can force them together when you shake the dressing but over time the two layers will separate back out again. You can avoid this issue by adding something that helps to emulsify oil and water, often in dressing this is mustard. If the layers are an issue then a tablespoon of mustard will slow the process down considerably. But it will affect the overall flavor. It is still good but you lose the taste of the sriracha a little.
Ways to use Sriracha Salad Dressing
As well as pouring it over mixed leaves you can use this dressing to:
- Marinate chicken breasts
- Dress roasted vegetables
- A dipping sauce for rice paper rolls
- Drizzle over noodles for a quick dinner
- Pour over a seared steak and let it rest in the dressing before slicing
For more delicious salad dressing ideas why not try:
- Greek Style Salad Dressing (The Suburban Soapbox)
- Garlic Salad Dressing (Everyday Maven)
- Passionfruit Vinaigrette (Beyond Mere Sustenance)
- Lemon Vinaigrette (Serena Bakes Simply From Scratch)
- Balsamic Vinaigrette (Kristine’s Kitchen)
- Raspberry Vanilla Vinaigrette (It’s Yummi)
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Sriracha Salad Dressing
- 4 tbsp oil – see note 1
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 1 tsp Sriracha – see note 2
- 1 tsp soy sauce
- Measure the oil into a jar or jug.
- Use the same spoon to measure out the honey (the oil will help the honey glide off the spoon)
- Add the apple cider vinegar, sriracha and soy sauce.
- Screw on the lid and give the mixture a good shake until the ingredients are combined. Alternatively use a fork to mix the ingredients until well combined.
- We use a mild olive oil, but any neutral or mild oil will work.
- One teaspoon of sriracha will give you a mild tangy dressing. Start with 1 and then add more to taste.