Creamy Asian Sesame Ginger Dressing Recipe

There is something so unique about Asian cuisine. A little salty, a little sweet, a little savory – it provides the right balance of flavors to keep you going back for more.

And that’s exactly what this sesame ginger vinaigrette recipe is all about. A main component of my Asian Chicken Salad Recipe, this salad dressing recipe is so delicious, I had to give it a spotlight all its own.

Plus, it provides the best excuse (if you need one) to eat more vegetables. I don’t say this often, but the reason to eat the salad is for this dressing. It’s that good.

And it adds a pop of Asian flair to more than just salad recipes. I love to drizzle it on simple split chicken, meat, roasted vegetables, whole grains. It even works as an Oriental sauce for sandwiches and a flavorful marinade for chicken wings, too.

What Is Ginger Dressing Made Out Of?

The ingredient list for sweet sesame dressing include natural almond (or peanut) butter, honey, rice vinegar, soy sauce, toasted sesame oil, garlic, fresh ginger, chili pepper sauce (my favorite is Sriracha) and kosher salt.

A Few Helpful Notes on Ingredients & Substitution Ideas:

• Almond or Peanut Butter: Use a natural, unsalted, unsweetened, creamy almond or peanut butter and steer clear of jars labeled almond or peanut butter “spread.” I also recommend roasted nut butters over raw. This will provide the cleanest, nuttiest flavor. If all you can find is a jar of salted nut butter, simply omit the salt in the recipe.
• Rice Vinegar: I originally created this Asian salad dressing with rice wine vinegar but found this to be difficult to find, so I tested it again with rice vinegar and the dressing was just as delicious. Rice or rice wine vinegar can be used interchangeably.
• Soy Sauce: Low-sodium soy sauce is my go-to for all of my Asian recipes, but use your favorite brand or whatever you have on hand.
• Toasted Sesame Oil: It’s important to note I used toasted sesame oil, not regular sesame oil. The toasted oil has a stronger sesame flavor and is typically used for raw sauce preparations rather than cooking. If you can, I highly recommend seeking out the toasted sesame oil. Keep it in a cool, dark place in your cabinet and use it in any Asian-style vinaigrette or as a finishing touch to your rice, stir frys, and homemade chicken lo mein.
• Chili Pepper Sauce: My favorite chili pepper sauce is Sriracha. If you have never worked with Sriracha before, this sesame dressing is a great introduction to this popular Thai condiment. Look for it in the global section of most grocery stores or online. Sambal oelek is another great option.

Is Sesame Dressing Gluten-Free?

This sesame soy ginger dressing is not gluten-free because soy sauce is the star of the show, aka the main ingredient of this salad dressing.

Soy sauce is traditionally made with four ingredients – soybeans, wheat, salt, and water. And it adds that special hint of umami – a complex, salty, savory flavor.

If you have to avoid gluten or have a slight sensitivity, there are several varieties of gluten-free soy sauces available on grocery store shelves or online. Some are made with rice, while others omit the grain altogether.

Alternatively, for a gluten-free Asian vinaigrette, you can use an equal amount of Japanese tamari sauce or coconut aminos, both of which are gluten-free alternatives to soy sauce.

How to Make Sesame Ginger Dressing

This incredibly delicious Asian salad dressing comes together in three simple steps. Simply:

1. Whisk the nut butter. In a small bowl, whisk the nut butter until smooth.
2. Finish the dressing. Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
3. Drizzle and Store. Use the toasted sesame dressing right away or store in a mason jar until ready to use.

Variations

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos – this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions

This Asian sesame dressing recipe is a wonderful make-ahead recipe for the week. The longer the ingredients sit together, the more flavorful and potent the dressing becomes.

It is best stored in an airtight container, salad dressing cruet (for easy dispensing), or mason jar for up to 5 days in the fridge.

Creative Uses For This Asian Sesame Dressing

I usually shake up a batch at the beginning of the week and use it for just about any recipe when I want to add a special Asian zing. It goes particularly well mixed into hot ramen noodles or drizzled over white or brown rice. Try it as:

• As a simple Chinese salad dressing for salads (or on iceberg lettuce, romaine lettuce or crunchy cabbage salads) 
• Marinade for chicken thighs or chicken wings
• Use it as a delicious stir fry sauce
• Dip for fresh-cut vegetables or crispy wontons
• Delicious snack right off the spoon

Trust me, your taste buds will thank me!

Other Salad Dressing Recipes You Might Like:

If you are like me, enjoy trying new homemade salad dressing recipes, I suspect you might enjoy the other delicious dressings below:

• Chilli Lime Dressing
• Avocado Dressing Recipe
• Yoghurt Dressing
• Lemon Mustard Dressing
• Lemon Balsamic Salad Dressing
• Lemon Salad Dressing
• Tahini Yoghurt Dressing

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Sesame Ginger Dressing Recipe

4.88 from 8 votes

By: Aysegul Sanford

Yields4 servings

Prep Time5 minutes mins

Total Time5 minutes mins

A deliciously creamy Asian Sesame Ginger Dressing made with soy sauce, sesame oil, vinegar, and honey. Ready in 5 minutes and it is great to use as a vinaigrette in all your favorite Asian Salads, chicken and meat dishes, and even in simple roasted vegetables.

Ingredients 

1x2x3x

• ▢ 3 tablespoons natural almond, or peanut butter*, (unsweetened/unsalted)
• ▢ 2 tablespoons honey
• ▢ 1/4 cup rice vinegar
• ▢ 2 tablespoons soy sauce
• ▢ 2 teaspoons toasted sesame oil
• ▢ 1 clove of garlic, minced
• ▢ 1 tablespoon fresh ginger, grated
• ▢ 1 teaspoon chili pepper sauce, I used Sriracha – optional
• ▢ 1/4 teaspoon coarse sea salt

Instructions 

• Whisk the nut butter: In a small bowl (or jar), whisk the nut butter until smooth.
• Finish the dressing: Add the honey, vinegar, soy sauce, toasted sesame oil, garlic, ginger, chili pepper sauce, and salt.
• Drizzle and Store: Use it right away or store in a mason jar until ready to use.

Notes

Variations:

This honey soy dressing is perfect just the way it is, but for a few easy variations, definitely try:

• With Olive Oil*: Replace the nut butter with 2 Tablespoons of extra virgin olive oil
• Make it Vegan: Rather than honey, use an equal amount of maple syrup as the liquid sweetener
• Without Soy Sauce: Omit the soy sauce and use an equal amount of Japanese tamari or coconut aminos - this keeps it gluten-free, too!
• Toasted Sesame Seeds: Add in a teaspoon of toasted sesame seeds for a little bit of a crunch and additional flavor.

Make-Ahead and Storage Instructions:

It is best stored in an airtight container or mason jar for up to a week in the fridge.

• The recipe above makes about 3/4 cup of dressing.

Nutrition

Calories: 134kcal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 676mg | Potassium: 109mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad Dressing

Cuisine: Asian

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