This sweet and sour dressing makes everything from spinach to slaw taste brighter and more flavorful. It’s my go-to when I want a quick, flavorful option to perk up any salad.
Table of Contents
Why I Love This Recipe
Many sweet and sour recipes use mustard, but this one doesn’t. Instead, soy sauce adds a salty, earthy flavor that balances the dressing perfectly. It’s a simple change, and I love the depth it brings.
I found this recipe in a treasured cookbook I picked up while on vacation in Mississippi. It was paired with a romaine salad that I’ll be sharing soon.
- I love how this sweet and sour dressing comes together with just a handful of ingredients I always have in the pantry. It’s just as easy to make as my poppyseed dressing recipe.
- Like with my oil and vinegar dressing, the mix of vinegar, sugar, and oil strikes the perfect balance between tangy and sweet without overpowering the salad
- A splash of soy sauce adds a savory layer that makes this dressing feel just a little more special.
- It’s my go-to for leafy greens, spinach salads, or even drizzled over coleslaw for extra flavor. It reminds me of my spinach salad dressing.
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Key Ingredients and Substitutions
- Olive oil: Adds a smooth, rich base that balances the sugar and vinegar. For a milder flavor, use vegetable oil instead.
- Granulated sugar: Provides the sweetness to offset the vinegar.
- White wine vinegar: Brings tang and brightness that cuts through the oil and sugar. Apple cider vinegar is a great substitute and adds a subtle fruity flavor.
- Soy sauce: Adds savory depth and balances the sweet and sour elements. Use tamari or coconut aminos for a gluten-free option.
- Salt and pepper: Enhances the overall flavor. Adjust based on your soy sauce.
How to Make Sweet and Sour Dressing
Preparation
Set out a small bowl or pint-sized mason jar with a tight-fitting lid. Gather all your ingredients.
Step 1 – Combine the Ingredients
Add the olive oil, granulated sugar, white wine vinegar, soy sauce, and a pinch of salt and pepper to the bowl or jar.
Step 2 – Mix or Shake
Whisk the ingredients together until fully combined. If using a mason jar, secure the lid and shake vigorously until the dressing is well blended.
Step 3 – Serve
Drizzle the dressing over your favorite salad greens, spinach salad, or coleslaw. Use immediately or store in the refrigerator.
Lynette’s Tip
I recommend using a high-quality olive oil to bring out the best flavor in this dressing. Look for one that’s cold-pressed and made from real olives for a smooth, rich taste.
Recipe FAQs
It has the perfect balance of sweet and tangy. The sugar and vinegar create that classic sweet-and-sour flavor, while the soy sauce adds a savory depth that makes it extra flavorful.
No, but it makes mixing and storing really easy. You can also whisk everything together in a small bowl or shake it up in any jar or container with a tight-fitting lid.
It’s especially good on leafy greens, spinach salads, coleslaw, or salads with fruit, nuts, or chicken. It also makes a nice marinade for chicken or vegetables.
Absolutely. This recipe doubles or triples easily. Just keep the ratios the same and store it in the fridge in a larger jar or bottle.
Yes. Because it contains fresh ingredients and no preservatives, it should be refrigerated and used within a week.
Salad Recipes You’ll Enjoy with this Dressing
Sweet and Sour Dressing
Equipment
- pint mason jar
Ingredients
- ½ Cup olive oil
- ½ Cup granulated sugar
- ¼ Cup white wine vinegar
- 1 ½ teaspoons soy sauce
- Salt and pepper to taste
Instructions
- In a pint mason jar or small bowl, whisk together the ingredients. If using a mason jar you can place the lid on tightly and give it a good shake.
- Serve over your favorite salads.
Notes
My Favorite Variations
- Add Garlic: Whisk in ½ teaspoon of garlic powder or a small clove of minced fresh garlic for a savory kick that balances the sweetness.
- Make It Creamy: Add a tablespoon of mayonnaise or plain Greek yogurt to the dressing for a creamy version that’s great on coleslaw or chopped salads.
