Sesame Ginger Dressing
A bright, nutty whisk-together dressing with fresh ginger, toasted sesame oil, tangy rice vinegar and a touch of honey. It comes together in 10 minutes and dresses salads, slaws, noodles and grain bowls.
- Prep
- 10 min
- Cook
- —
- Wait
- 15 min
- Total
- 25 min
- Makes
- About 1 cup (240 ml), enough for 8 salad servings of 2 tablespoons each
Steps
Before you start
- Peel the ginger with the edge of a spoon, which removes the skin with little waste.
- Use toasted (dark amber) sesame oil, not plain light sesame oil, which has little flavor.
- Have a clean 12-ounce (350 ml) jar with a tight lid ready if you prefer to shake instead of whisk.
- Allow 15 minutes of resting time so the ginger and garlic flavor the dressing.
Prep the aromatics
- Peel the ginger and grate it on a microplane until you have 1 tablespoon (6 g) of fluffy pulp, discarding any tough fibers.
- Grate the garlic clove on the same microplane so it becomes a paste.
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Ready when: Ginger looks like a wet, fine pulp with no visible chunks; garlic is a smooth paste.
Tip: Freeze the ginger piece first for easier, less stringy grating.
Combine the base
- In a medium bowl or 12-ounce jar, add the ginger, garlic, rice vinegar, soy sauce, honey and water.
- Whisk (or stir with a spoon) for 30 seconds until the honey has fully dissolved.
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Ready when: No honey streaks remain at the bottom of the bowl and the liquid looks uniformly amber.
Tip: If the honey is stiff, warm the jar in your hands or microwave the honey for 5 seconds first.
Whisk in the oils
- Add the toasted sesame oil and neutral oil.
- Whisk vigorously for 45 to 60 seconds, or seal the jar and shake hard for 30 seconds, until the dressing looks cloudy and slightly thickened.
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Ready when: The dressing is opaque and light brown with no distinct oil layer on top.
Tip: Toasted sesame oil is strong, so measure it exactly; too much can taste bitter.
Add finishing touches
- Stir in the toasted sesame seeds, if using, and a couple of grinds of black pepper.
- Taste on a piece of lettuce or cucumber, not by itself, since the dressing is meant to be bold.
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Ready when: Balanced flavor: salty, tangy and lightly sweet, with clear ginger and nutty notes.
Tip: If too sharp, add 1 teaspoon more honey; if too salty, add 1 teaspoon water.
Rest to meld
- Let the dressing stand at room temperature for 15 minutes so the ginger and garlic infuse the liquid and the garlic mellows.
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Ready when: The aroma is noticeably gingery and nutty.
Re-mix and serve
- Whisk or shake again for 15 seconds because the oil will begin to separate.
- Toss 2 tablespoons (30 ml) per serving with salad greens, slaw, cold noodles or grain bowls, or drizzle over grilled chicken or fish.
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Ready when: The dressing is evenly emulsified and coats the back of a spoon lightly.
Tip: Dress salads right before serving so the greens stay crisp.
Good to know
Tips
- Grate ginger on a microplane so no fibrous bits remain in the dressing.
- A teaspoon of Dijon mustard or miso whisked in helps keep the dressing emulsified longer.
- For a creamier version, whisk in 1 tablespoon of tahini.
- Add 1/2 teaspoon chili garlic sauce or a pinch of red pepper flakes for heat.
Make ahead
"Make up to 5 days ahead and refrigerate in a sealed jar. Let it sit at room temperature for 15 minutes and shake well before using."
Storage & reheating
"Room temperature: up to 2 hours while serving. Fridge: up to 5 days in an airtight jar; the oils may thicken and separate, so shake well and let stand 10 to 15 minutes before using. Freezer: not recommended because the emulsion breaks."
Substitutions
- honey → maple syrup. Use the same amount for a similar sweetness; makes the dressing vegan.
- soy sauce → tamari. Use 1:1 for a gluten-free dressing.
- unseasoned rice vinegar → apple cider vinegar. Use the same amount; the flavor will be slightly fruitier and sharper.
- neutral oil such as avocado or canola → extra-virgin olive oil. Gives a stronger flavor; use a mild one.
