I tried making sesame ginger dressing at home, and now I don’t think I can go back to store-bought bottles. The flavor is so fresh—zingy ginger, toasted sesame, and a little tang from the vinegar all balanced just right.
I love how it adds instant life to a simple salad or grain bowl, and it works just as well as a dipping sauce on the side.
What makes it even better is how quick it is to put together. For me, it’s one of those recipes that proves homemade always tastes brighter and more real.
Why You’ll Love This Recipe
This sesame ginger dressing is a true flavor booster — it’s punchy from the ginger and garlic, nutty from the toasted sesame oil, and balanced with a touch of sweetness and acidity. It instantly elevates salads, grain bowls, roasted veggies, or even a simple plate of grilled chicken.
It’s also made with simple pantry ingredients, and you can adjust it exactly how you like: more tangy, more sweet, or with a little kick. Once you’ve tasted it, you’ll want to drizzle it on everything.
What You’ll Need
Dressing Ingredients:
- ¼ cup rice vinegar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey (or maple syrup)
- 2 tablespoons toasted sesame oil
- 2 tablespoons olive oil (or neutral oil)
- 1 tablespoon fresh ginger, finely grated
- 1 garlic clove, minced
- 1 tablespoon sesame seeds
- 1 teaspoon Dijon mustard (optional, helps emulsify)
- Salt and pepper, to taste
Pro Tips
- Use toasted sesame oil, not regular — it’s darker and more flavorful.
- Grate the ginger finely with a microplane so it blends smoothly into the dressing.
- Whisk or shake well before serving, especially if it’s been in the fridge.
- Double the batch — you’ll use it on way more than just salads.
- Taste and adjust — add more honey for sweetness or more vinegar for brightness.
Tools You’ll Need
- Small mixing bowl or glass jar with lid
- Whisk or fork
- Microplane or fine grater (for ginger)
- Garlic press or knife
- Measuring spoons and cup
Substitutions and Variations
- Sweetener: Use maple syrup or agave in place of honey.
- Oil: Try avocado oil or grapeseed instead of olive oil.
- Add heat: A pinch of red pepper flakes or a squirt of sriracha adds a spicy twist.
- Citrus: Add a splash of orange juice or lime juice for a refreshing spin.
- Ginger paste: Substitute 1 teaspoon of ginger paste if you don’t have fresh ginger.
Make Ahead Tips
This dressing keeps beautifully for up to 1 week in the refrigerator. Store it in a sealed glass jar and shake well before each use.
The sesame seeds may settle, so give it a good mix to reincorporate. You can even freeze small portions in ice cube trays if you want to prep extra batches.
Instructions
1. Grate and Mince Aromatics
Grate your fresh ginger using a microplane and mince the garlic. If using a garlic press, press it directly into your mixing bowl or jar.
2. Combine the Ingredients
In a bowl or jar, whisk together the rice vinegar, soy sauce, honey, sesame oil, olive oil, Dijon mustard (if using), ginger, garlic, and sesame seeds. Whisk until well emulsified.
3. Season and Taste
Taste your dressing and adjust — more honey if it’s too sharp, more vinegar if you want a bigger punch, or a dash of salt and pepper to balance everything.
4. Store or Serve
Pour dressing into a jar or bottle and store in the fridge. Give it a good shake before using, then drizzle over your favorite salads, bowls, or veggies.
Leftovers and Storage
This dressing stores best in a glass jar or airtight container in the refrigerator for up to 7 days.
Because it contains fresh garlic and ginger, it’s best used within a week for optimal flavor. Give it a shake or stir before each use, and you’re good to go.
Recipe FAQs
Q: Can I use ground ginger instead of fresh?
Yes, though fresh is more vibrant. Use ¼ teaspoon ground ginger in place of 1 tablespoon fresh, but the flavor will be a bit mellower.
Q: Is this dressing vegan?
If you use maple syrup or agave instead of honey, yes — it’s completely plant-based.
Q: Can I make this in a blender?
Absolutely! A blender or mini food processor will help it emulsify into a super-smooth, creamy texture.
Q: What salads pair best with this dressing?
Try it on Asian chicken salad, quinoa bowls, cold noodle salads, or just tossed with crunchy greens, carrots, and cucumber.
Flavor in Every Drizzle
This sesame ginger dressing is a little sweet, a little tangy, and full of fresh, bold flavor. It’s a total game-changer for your salad routine and works just as well as a dip, marinade, or bowl topper.
Once you taste it, you’ll never go back to bottled again.