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Asian (chilli, soy and sesame) dressing

Asian (chilli, soy and sesame) dressing

A bowl of chili sauce, a spoon, and a wooden cutting board placed together

12 serves

10 m


Makes 1 cup

  • ⅓ cup freshly squeezed orange juice
  • ¼ cup sunflower oil
  • 1 teaspoon sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon reduced salt soy sauce
  • 2 teaspoons crushed chilli
  • 2 teaspoons honey
  • 1 teaspoon finely grated fresh ginger
  • 1 small clove garlic, crushed
  • 1 teaspoon sesame seeds, toasted


Step 1

Whisk all ingredients in a medium jug until well combined.

Step 2

Cover and refrigerate until ready for use.


  • Toss dressing with fresh coleslaw mix for a delicious asian-style slaw.
  • Drizzle over steamed fish, grilled lean chicken or pork.
  • To toast sesame seeds, stir in a small frying pan over a medium heat until light golden.
  • Crushed chilli (freshly chopped chilli) is available in jars from the herb and spice aisle in supermarkets. Replace with sambal oelek, if preferred
  • Dressing will keep in the fridge for up to 1 week.

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