Instant Asian Sesame Dressing
This Asian Sesame Dressing is one of eight ready-to-use salad dressing recipes that I shared in this post: Ready To Use Salad Dressings. Ive been wanting to share a bunch of long shelf life salad dressings for ages and was so glad to finally have an excuse to!
This Asian Sesame Dressing is fantastic. It was originally off the back of a packet that Ive adapted slightly to my taste. The reason its one of my most used dressings is because it literally takes 30 seconds to make grab a few bottles, eye ball the measurements, shake and youre done.
No need to mince garlic, grate ginger of chop fresh herbs. This Sesame Dressing is simple and its perfect just as it is. However, you can of course doll it up as you wish! Its a fantastic base recipe.
I literally use this dressing for all things Asian and Asian-esque. But one of my favourite ways to use this dressing is with shredded cabbage and carrots. So an Asian slaw, if you will. Especially if you grab a bag of pre shredded cabbage, as I did for these photos .
The other thing I use it for is sashimi salads. Leafy greens, cherry tomatoes and some store bought fresh sashimi, topped with crunchy fried shallots and this dressing. Its a 1 minute dinner assembly!
Because this Asian Sesame Dressing doesnt use any fresh ingredients that go off, it has a very long shelf life. I keep it for 3 weeks. I like to keep it in the fridge, just to be safe .
SUCH a fantastic standby dressing! Nagi xx
Rice Vinegar Vs Seasoned Rice Vinegar
The difference between the two is that seasoned rice vinegar contains the addition of sugar and salt. Therefore, if all you can find is seasoned rice vinegar, you will need to adjust the sugar and salt content.
- Sesame oil: You need toasted sesame oil. This will pack in tons of flavor to the sesame vinaigrette.
- Lime juice: Use fresh lime juice rather than bottled. Lemon juice would also work.
- Sugar: I used raw cane sugar. However, you could also use brown sugar, o ran unrefined liquid sweetener like maple syrup, agave, or honey .
- Soy sauce: I recommend using dark soy for the most depth and flavor in the sesame ginger dressing. However, you can use reduced-sodium soy if preferred. For a gluten-free Asian dressing, use tamari or coconut aminos.
- Salt: Adjust the amount to taste, as the soy sauce is already very salty.
- Sesame seeds: The addition of toasted sesame seeds takes this sesame oil dressing to the next level.
How To Use Asian Sesame Dressing
Here are a few of my favorite ways to enjoy this easy Asian salad dressing:
- Pour the Asian vinaigrette over leafy green salads and veggie-based Asian salads.
- It pairs amazingly with crisp red cabbage and carrot salads too.
- Toss cold noodle salads in it.
- Enjoy with a sushi salad and deconstructed sushi bowls.
- Drizzle over grain bowls and buddha bowls.
- Use this salad dressing as a marinade for Asian chicken and other meats.
- Drizzle over sauteed, stir-fried, steamed, grilled, and roasted vegetables.
- A dip for spring rolls, rice paper rolls, dumplings, rice paper dumplings, and egg rolls.
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This 5 minute Asian salad dressing is simple, tangy and so delicious! Made with sesame oil, rice vinegar, honey and soy sauce, it is great on any type of salad.
A good salad dressing is really what brings ‘life’ to a salad. Making your own dressing from scratch might sound like extra work, but it really only takes 5 minutes and has so much more flavor than store bought! I have seven basic vinaigrette recipes on the blog, and this Asian sesame dressing is one of our all time faves.
Tangy rice vinegar, sweet honey, savory soy sauce, and a hint of sesame oil all work together to give a distinctively Asian flavor to your salad.
This Asian sesame dressing is our go to for soba noodle salad, spinach salad, and slaw, but it is so versatile it would work well on almost any salad.
It’s made from simple pantry staples, comes together in minutes, and stores well in the fridge for up to 2 weeks.
The Best Asian Salad Dressing
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This simple Asian salad dressing recipe with sesame oil and ginger is ready in just 5 minutes and packed with sweet, savory, umami, tangy, nutty flavor. This sesame dressing is perfect for using over Asian salads and slaw, as a marinade, or as a dipping sauce!
It is my opinion that if youre not a fan of salad, you probably just havent found the right dressing yet. Im pretty easy to please with a simple olive oil-lemon/vinegar style vinaigrette. However, recently, Ive experimented with lots of new options like this homemade Asian dressing for salad recipe and falling in love!
This Asian sesame dressing can be prepared in 5 minutes and is made entirely of inexpensive pantry staples. It also contains no chemical preservatives, is super versatile, and targets every taste bud.
Soy sauce provides the salty, savory umami flavor. Rice vinegar is tangy. Sesame oil is toasty and nutty. And of course, theres the sweetness of cane sugar , etc.
Along with boosting salads, this Japanese/Chinese salad dressing is delicious over a crisp cabbage slaw or marinated grilled meats. It can even be used as a dipping sauce for rice paper rolls and gyoza dumplings. Plus, its far more flavorful than most store-bought alternatives and naturally gluten-free, dairy-free, and vegan!
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Asian Salad Dressing Recipe
First, peel and finely mince the garlic and ginger, and juice the lime.
The easiest way to peel ginger is with a spoon, following this method. To avoid wasting any ginger, I highly recommend freezing it. You can grate it directly from frozen, which is even easier!
Then, add all the ingredients to a small bowl and whisk well. Alternatively, add them to a jar and shake it well.
I highly recommend leaving the ginger sesame vinaigrette to rest for at least an hour to allow the flavors to meld. Then, finally, taste and adjust any ingredients to personal preference, and enjoy!
How To Store The Salad Dressing
Store the homemade Asian salad dressing in a sterile jar with a tight-fitting lid for 5-6 days. Then, give it a good shake before using it each time, as the emulsion can separate in the fridge.
You may also need to leave it at room temperature for a few minutes. This is because olive oil can solidify when stored in the fridge.
If you omit the ginger and garlic, this salad dressing will easily keep for 2-3 weeks. You can then add the ginger/garlic as needed to individual portions.
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