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Paleo Asian-Inspired Dressing

Dairy-Free Asian-Inspired Dressing
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A delicious 5-minute jar-shaken Paleo, soy-free, and dairy-free Asian-inspired salad dressing! This salad dressing is packed full of heart-healthy oils, a kick of spice from the Jalapeno Koops’ Mustard, and is perfect for any salad! it also works great as a sauce for an Asian-inspired slaw!

This dressing tastes amazing with any Asian vegetables such as bean sprouts, like the ones I used from SunGarden in this recipe, carrots, bell peppers, broccoli, bok choy, snap peas, and mushrooms. These jar-shaken dressings are easily becoming my favorite kinds of recipes to make. Not only can it easily change the whole dynamic of the meal (hello variety!), but they are so quick to throw together and it’s a perfect way to get Fletcher involved in the kitchen! He helps me measure and pour ingredients into the jar and of course, shake it up! If you have fresh ginger on hand, I highly encourage you to use that instead of ginger powder. Something about fresh ginger just makes everything taste that much better! It also can help relieve upset stomachs, supports the immune system, and is anti-inflammatory!

I love pairing this salad dressing and bean sprouts with the Asian BurgerFit burger, made with snap peas and bok choy (or substitute any type of cabbage you have on hand). Trying to get kids to eat vegetables can be really difficult but this BurgerFit burger is a perfect way to sneak in some vegetables to ensure they’re getting essential nutrients! Kids (and picky adults) won’t even know they are eating vegetables and they will be loving it! Using sprouts can also be a major mom win for getting a kid to eat vegetables. A mung bean sprout is a lot less intimidating to try than a then an entire bean or pea. Sprouts are cute and fun and they make kids curious. Plus, sprouts have a higher concentration of nutrients than if they would have grown into a full plant! That means, even with just a small bite, your kids are still getting lots of the beneficial nutrients that they need.

When cooking the mushrooms and spinach, I used coconut oil but you could use any cooking fat that you prefer to cook with: olive oil, avocado oil, lard, tallow, etc.

I love all things spicy and love using the Koops’ Jalapeno Mustard to make the dressing. The subtle spice along with the Bean Sprouts from SunGarden make for a refreshing combo. If you want to change things up, you can experiment with any of the Koops’ Mustards and SunGarden sprouts!

Some of the SunGarden sprouts that I think would be great on this burger other than the Mung Bean Sprouts are:

My favorite way to eat this dressing, sprouts, and the burger is over a bed of greens with julienned carrots and cucumber. I’ll also throw any of the unused vegetables (bok choy and snap peas) from the Asian BurgerFit burger (even if it is already blended) on the greens too. It is so delicious!!

Other recipes that go great with this Paleo Asian-Inspired Dressing:

  1. Apple Avocado Salad
  2. Mediterranean Pocket
  3. Radish & Daikon Pizza Crust (use as a dipping sauce for this pizza!)
  4. Sweet Potato Bites
  5. Spicy Cabbage Rice
  6. Mustard Greens BurgerFit burger

Can we make this everyday for dinner?! -Micah

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Dairy-Free Asian-Inspired Dressing
5 from 1 vote

Asian-Inspired Dressing

Delicious 5-minute jar-shaken Paleo, soy-free, and dairy-free Asian-inspired salad dressing! It packed full of heart-healthy oils, a kick of spice from the Jalapeno Koops' Mustard, and is perfect for a salad but it also works great as a sauce for an Asian-inspired slaw!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Topping
Cuisine: Asian
Keyword: Dairy-free, Gluten-free, paleo
Servings: 4 servings
Calories: 241kcal


Mason jar
Liquid measuring cups
Measuring spoons



  • Add everything to a jar and shake until throughly combined.
  • Toss the dressing with the SunGarden bean sprouts.
  • Store in the refrigerator and use within a couple weeks.


  • I've made this dressing so many ways with whatever oil and vinegar I had on hand. Dressings are generally pretty forgiving so don't stress about them! Oil + vinegar is the base of any good dressing and you can swap them around for whatever you have in your pantry.
  • If you like spicy foods, this dressing makes a great spicy dressing. I love adding a little siracha along with the Jalapeno Koops' Mustard for extra spice.
  • We are generally soy-free in our house but you can use soy sauce in place of the coconut aminos if you don't have any.


Calories: 241kcal | Carbohydrates: 6g | Protein: 1g | Fat: 24g | Saturated Fat: 3g | Sodium: 243mg | Potassium: 9mg | Fiber: 1g | Sugar: 4g | Iron: 1mg
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Add a little crunch to your meal with this Asian-inspired blend.

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  • Kayla Bran says:

    5 stars
    I experimented this recipe and used soy sauce instead of coconut aminos. And yup I was right, it turned out just as perfect as I imagined it to be. THE.BEST.DRESSING.EVER!

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