Sesame Ginger Dressing Recipe

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.

Course Salad Dressing

Cuisine Asian

Prep Time 5

Total Time 5

Servings servings

Calories 134kcal

Author Aysegul Sanford

Ingredients

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