Go Back

Hoisin Black Vinegar Dressing

This totally versatile dressing is sweet sour and salty too and goes with just about anything at all. It's also a dipping sauce and a sauce you can add to cooked foods. The Black vinegar gives it an unusual and very versatile flavour. You can use this on any kind of steamed greens ( broccoli, snowpeas, bok choy) or roast sweet potato or pumpkin salad (add some chopped up water chestnuts for crunch). Julienne vegetables or finely sliced cabbage work beautifully with this dressing especially when wrapped in rice paper. I have used Hoisin dressing to go with the Tiny Pork Patties above but it will go well with duck and pancakes, dumplings and crushed peanuts.
Prep Time 5 mins
Total Time 5 mins
Course dressing
Cuisine Asian
Servings 220 ml


  • 100 ml hoisin sauce 5 tablespoons
  • 125 ml Chinese Black Vinegar 1/2 cup
  • 1 teaspoon ginger very finely grated fresh
  • 25 gm sugar caster


  • Put all of the ingredients into a jar and shake till combined.
  • You can add garlic to this dressing if you like
  • Chinese black vinegar can be found at an Asian grocery store (Chinkiang is best)