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This Spicy Salad Dressing is the bold, creamy, garlicky condiment my family fights over, mayo based with a sriracha kick, tangy cornichons, and a whisper of dijon and Worcestershire. I whipped up the first batch on a weeknight years ago to wake up a boring salad, and now it lives in our fridge on repeat. It is just as easy and flavor packed as our Mediterranean dip.
Stir everything together in one bowl in about 10 minutes and you have a spicy salad dressing that doubles as a dip for veggies, chips, and fries.
Spicy Salad Dressing Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 10 minutes
- 🍽️ Serving: About 1.5 cups
- ⚡ Calories: 130kcal
- 🌶️ Flavor Profile: Creamy, garlicky, and tangy with a bold sriracha kick
- ✋ Difficulty: Very easy, no cook, on par with our Mediterranean dip
Quick Answer
Add mayonnaise, minced garlic, red wine vinegar, water, paprika, oregano, dijon, sriracha, Worcestershire, sugar, and pepper to a bowl and stir. Finely chop the cornichons and mix them in until everything is combined. In about 10 minutes with no cooking, you have a creamy, bold Spicy Salad Dressing ready to drizzle over salads or serve as a dip.
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Why This Recipe Works
Click to see the technique science
- One bowl, no cooking. Everything just gets stirred together, so this dressing comes together in minutes with no stove or blender required.
- Sriracha brings the heat. A spoonful of sriracha adds a bright, garlicky heat that you can dial up or down to your taste.
- Cornichons add tang and crunch. Finely chopped cornichons give the dressing a briny pop and a little texture that sets it apart from plain creamy dressings.
- Mayo makes it creamy. A mayonnaise base keeps it rich and clingy so it coats greens and works as a thick dip too.
- Layers of savory flavor. Dijon, Worcestershire, paprika, and oregano build a deep, savory backbone behind the heat.
- Make ahead friendly. The flavor actually improves after a rest in the fridge, so it is perfect to mix up in advance.
Why You’ll Love This Recipe
- Ready in 10 minutes with no cooking, just stir and serve for an instant flavor upgrade to any salad.
- It does double duty as a dressing and a dip for veggies, fries, and chicken. Try it with our baked parmesan chicken tenders.
- Totally adjustable heat, add more or less sriracha so it is as mild or fiery as you like.
Key Ingredients
A handful of pantry and fridge staples blend into this bold, creamy dressing. Here is what each one does.
- Mayonnaise: The creamy base that makes the dressing rich and thick enough to double as a dip. Use a good quality mayo for the best flavor.
- Sriracha: The source of the spicy kick. Start with a teaspoon and add more if you like it hotter.
- Cornichons: These tiny, tart pickles add a briny tang and a little crunch. Finely chop them so they distribute evenly.
- Garlic and dijon: Fresh minced garlic and a touch of dijon mustard give the dressing its savory, punchy depth.
- Worcestershire and paprika: A splash of Worcestershire and a pinch of paprika round out the flavor with savory, smoky notes.
See recipe card for exact quantities.
Variations and Substitutions
This dressing is easy to make your own. Here are a few ideas.
- Extra spicy: Add more sriracha or a pinch of cayenne for serious heat.
- Lighter version: Swap half the mayo for Greek yogurt for a tangier, lighter dressing.
- Herby: Stir in chopped fresh dill, chives, or parsley for a fresh, garden flavor.
- Smoky: Use smoked paprika or a few drops of chipotle for a smoky twist, like our bold homemade sauces.
- Thinner pour: Add a little more water or vinegar a teaspoon at a time to make it drizzle friendly.
How to Make Spicy Salad Dressing
- Add the mayonnaise, minced garlic, red wine vinegar, water, paprika, oregano, dijon mustard, sriracha, Worcestershire sauce, sugar, and pepper to a bowl and stir to combine.
- Finely chop the cornichons into small pieces.
- Add the chopped cornichons to the bowl and mix until everything is well combined.
- Serve drizzled over a salad, or use it as a dip for veggies, chips, and fries. Refrigerate any leftovers.
Recipe Tips & Tricks
- Chop the cornichons finely so you get a little briny crunch in every bite without big chunks.
- Taste and adjust the heat. Add the sriracha a teaspoon at a time until it is as spicy as you like.
- Let it rest. The flavor deepens after 30 minutes in the fridge, so make it ahead if you can.
- Thin it to taste. For a pourable dressing, whisk in a little extra water or vinegar a teaspoon at a time.
- Use it as a dip. Keep it thick straight from the bowl for dunking veggies, fries, and chicken.
- Mince the garlic fine so no one bites into a big raw piece.
- Store it cold. Because it is mayo based, keep it refrigerated and use within a week.
Serving Ideas and Suggestions
This spicy dressing turns any salad into a meal. Drizzle it over crisp romaine with shrimp, cucumbers, and carrots, or toss it with chopped salad for a bold lunch. It is also fantastic as a sandwich spread or alongside our Maryland crab cake sandwiches.
Beyond salads, it shines as a dipping sauce. Set out a bowl with veggie sticks, fries, or our baked parmesan chicken tenders and grilled chicken wings for a party spread everyone digs into.
Use it as a zesty condiment, too. Spread it on burgers and wraps or spoon it over our crispy hot honey chicken for an extra layer of creamy heat. It keeps well, so a batch goes a long way.
Spicy Salad Dressing FAQs
The heat is mild to medium with one teaspoon of sriracha, more warm and garlicky than fiery. It is easy to control, so add more sriracha or a pinch of cayenne for a bolder kick, or cut it back for a gentler dressing the whole family can enjoy.
Cornichons add a signature tart, briny crunch, but you can substitute finely chopped dill pickles or capers. Use a similar amount and adjust to taste, since some pickles are saltier or more sour than others.
Because it is mayonnaise based, store it in an airtight jar in the refrigerator and use it within about a week. Give it a quick stir before serving, as it can separate slightly as it sits.
Yes, and it is even better made ahead. The flavors meld and deepen after at least 30 minutes in the fridge, so mixing it a day before serving gives you the boldest, most balanced taste.
Absolutely. Kept thick straight from the bowl, it makes a creamy dip for veggies, fries, chips, and chicken tenders. Thin it with a little water or vinegar when you want a pourable salad dressing instead.
Yes. Swap half or all of the mayonnaise for plain Greek yogurt for a lighter, tangier version. The texture will be a bit thinner, so adjust the water and add a touch more sriracha to keep the flavor bold.
Love bold, creamy flavor? Try our easy Mediterranean dip next for another quick, crowd pleasing dipper.
Spicy Salad Dressing
Ingredients
- 1 Cup mayonnaise
- 1 clove garlic minced fine
- 1 Tbls red wine vinegar
- 1 Tbls water
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1 tsp dijon mustard
- 1/2 Cup cornichons chopped fine
- 1 tsp sriracha
- 1 tsp worcestershire sauce
- 2 tsp sugar
- pepper to taste
Instructions
- Place all ingredients except for cornichons in a bowl and set aside.
- Finely chop the cornichon.
- Add to the remaining ingredients and mix to combine.
- Serve this on a salad, or as a dip for veggies or chips!
Nutrition
Love This Recipe?
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Last post I promise!
I made this dressing tonight and it is easy and very good! My husband really loved it and it is in our permanent rotation now. Thank you so much for the recipe and I will be trying many more of your creations. 🙂
Thanks so much for your reply, I appreciate it! 🙂
No sweet, definitely dill or kosher!
A small pickle? Would that be a sweet one or a dill?
Thanks so much!
A small pickle
What is a cornichon?
Sounds fantastic! I love spicy dressings!!!
You’re right! Ugh, so sorry updating it now!
Maybe I’m blind, but I don’t actually see any garlic in the recipe. I think I see some minced cloves in the bowl, though. I’m hoping it’s a typo!
Yum I love that you put Siracha in it. I always need some new salad dressing.
YUM! Love the sound of this dressing. I took have been trying to lose weight and been counting those calories so I feel your pain! This sounds perfect for a salad though!
Sounds delicious and I will definitely try it! We make all of our own salad dressings…I need to start putting the recipes up on the blog. So much better than store bought!
I can’t wait to try this, it looks soo yummy, I just want to grab one of those shrimps! 🙂 Michelle
This looks so delicious (you had me at spicy … and garlic!). Thanks for sharing it – can’t wait to try it soon:)
This looks delicious! Thanks for sharing it with the Let’s Get Real party.