Garlic & Coriander Teriyaki Salad Dressing

This dressing will liven up a summer salad and is perfect for barbeques.


  • 3 garlic cloves (thinly sliced)
  • 1 chilli (chopped with seeds)
  • 10g fresh coriander (finely chopped)
  • Juice of 1 lemon
  • 500ml light soy sauce
  • 9 tbsp honey
  • 4 tbsp olive oil


Use the olive oil to pan fry the garlic slices over a medium heat for 5-6 minutes, being careful not to burn them. Drain the oil and add the sliced cloves to a mixing bowl.

Add the honey and soy sauce to the sliced garlic cloves. Stir until the mixture is fully combined.

Add the rest of the ingredients to the sauce, stir, transfer to a KilnerĀ® bottle and let it the flavours infuse for 10 minutes before use.


After 10 minutes, the sauce will have absorbed the flavour from all of the ingredients, but for a more concentrated flavour, let it rest overnight.

If you'd like to fill the 250ml Square Clip Top Bottle instead, just half the ingredients.

Store in the refrigerator for up to one month.

Recipe and images courtesy of myfriendcantcook

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