It is my opinion that if you’re not a fan of salad, you probably just haven’t found the right dressing yet. I’m pretty easy to please with a simple olive oil-lemon/vinegar style vinaigrette. However, recently, I’ve 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, there’s the sweetness of cane sugar (or maple/honey), 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, it’s far more flavorful than most store-bought alternatives (and much, much more flexible!) and naturally gluten-free, dairy-free, and vegan!
Basic Dressing Ingredients
Ground Ginger & Garlic: Will add zingy flavor and a kick of heat to the Asian dressing. Use fresh ginger and garlic for the best results.Olive oil: I recommend using a good quality extra virgin olive oil with a light flavor. Alternatively, use a neutral oil like vegetable oil, grapeseed oil, canola oil, etc.Vinegar: It’s best to use unseasoned rice vinegar for this Asian vinaigrette. Apple cider vinegar or white wine vinegar will work in a pinch but won’t have the same flavor.
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 (not vegan). 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: (optional) The addition of toasted sesame seeds takes this sesame oil dressing to the next level.
Optional Add-Ins and Variations
Chives/scallions (green onion): Finely slice 1-2 Tbsp of the fresh herbs to add to the dressing for an added fresh element.For spice: You could add a pinch of red pepper flakes or some chili paste or sriracha (start with ¼ tsp).Miso: White miso adds lots of umami depth. Creamy dressing: Add a couple of tablespoons of either tahini, sunflower seed butter, peanut butter, or cashew butter/cream. You could experiment with other nut/seed butters, too.
Alternatively, you can add in mayonnaise. I recommend using Japanese Kewpie mayonnaise (plus 1-2 Tbsp of toasted sesame seeds). This will create a more traditional Japanese sesame dressing, also called “goma.”
Hoisin sauce/Worcestershire sauce: Either of these can be added (1 Tbsp to begin and increased to taste) for more depth.Paleo: Use coconut aminos in place of soy sauce and a paleo-approved sweetener, like maple syrup or raw honey.Orange juice: Add a few tablespoons of orange juice to the dressing for extra brightness. Orange zest will also taste delicious.
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 (with a lid) 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 (or use a small milk frother whisk) 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.
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.
Other Simple Sauce Recipes
Garlic and chili-infused honey sauceQuick gyoza sauceAuthentic Chimichurri (plus variations)Homemade harissa pasteLemon Tahini Sauce
If you try this simple Asian salad dressing recipe, I’d love to hear your thoughts and questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
