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Sesame Ginger Dressing

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marinades & dressings•salad dressing•japanese•vegan, vegetarian, dairy-free
10 minutes•6 servings (3/4 cup)•

Ingredients

  • 1 tablespoon sesame seeds – toasted, lightly crushed
  • 1 tablespoon ginger – finely grated
  • 1 clove garlic – finely grated
  • 2 teaspoons sugar (8.4g)
  • 2 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1/4 cup vegetable oil
  • 2 tablespoons toasted sesame oil
Sesame Ginger Dressing

Instructions

  1. 1.

    Toast the sesame seeds in a dry skillet over medium heat, stirring, until fragrant and just a shade darker, 2–3 minutes. Transfer to a plate to cool, then lightly crush with a mortar and pestle or the bottom of a glass.

  2. 2.

    Peel and finely grate the ginger and garlic.

  3. 3.

    In a medium bowl, whisk the sugar into the soy sauce until dissolved. Whisk in the rice vinegar and the grated ginger and garlic.

  4. 4.

    While whisking constantly, slowly stream in the vegetable oil and toasted sesame oil until the dressing looks slightly thickened and cohesive.

  5. 5.

    Stir in the crushed sesame seeds. Taste and adjust: add a splash more vinegar for brightness, a pinch of sugar for balance, or a few drops of sesame oil for nuttiness. Let stand 5 minutes, then use or refrigerate up to 1 week; shake before serving.

Sesame Ginger Dressing is a bright, savory vinaigrette with a nutty backbone from sesame and a lively, warming kick from fresh ginger. Soy sauce brings umami and salinity, while rice vinegar adds a clean, gentle tang that keeps the flavors crisp. A touch of sugar rounds the edges, and lightly crushed sesame seeds give body and a subtle crunch. The result is balanced and versatile—equally at home on leafy salads, shredded cabbage, noodles, tofu, or grilled vegetables.

Rooted in Japanese wafu-style dressings, this combination draws on pantry staples common in Japanese cooking—soy sauce, rice vinegar, and sesame—paired with the aromatic heat of ginger. While sesame-based sauces like goma-dare and creamy goma dressings have long histories in Japan, the sesame–ginger pairing became especially popular in Japanese home cooking and Japanese-American restaurants in the late 20th century. Bottled versions helped spread it internationally, but the from-scratch approach remains prized for its fresher aroma and better balance.