Toasted Sesame Asian Salad Dressing is a light and healthy vinaigrette recipe made with fresh ginger and sesame oil that is perfect for your Asian inspired salads!
Toasted Sesame Asian Salad Dressing
If you are whipping up an Asian inspired salad, probably full of vegetables and some crunchy wontons, you need the perfect vinaigrette to finish it off. This Toasted Sesame Asian Salad Dressing is just the thing you have been looking for. It’s an easy and healthy dressing packing with amazing flavor and even a little crunch with toasted sesame seeds.
Asian Salad Dressing Recipe
This Toasted Sesame Asian Salad Dressing is full of flavorful sesame oil, soy sauce, rice wine vinegar, and honey along with some fresh grated ginger. Then it is finished off with olive oil and blended up for a quick and easy salad dressing that packs a good punch of flavor without adding too many calories to your salad. The olive oil lightens things up because using all sesame oil would be overpowering.
If you have a big bad blender like the Vitamix I own and love, you can certainly use that to blend it up. I honestly prefer just making this in a wide mouth jar and giving it a quick whiz with my immersion blender. That way there is much less wasted dressing along the tall sides of the big blender. Best of all, I can just pop the lid on the jar and easily store it in the refrigerator.
Ingredients in Asian Salad Dressing
- soy sauce
- sesame oil
- rice wine vinegar
- olive oil
- honey
- fresh ginger
- sesame seeds
Toasted Sesame Asian Salad Dressing
Toasted Sesame Asian Salad Dressing is a light and healthy vinaigrette perfect for your Asian inspired salads!
Ingredients
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 1/4 cup rice wine vinegar
- 1/4 cup olive oil
- 1 tbsp honey
- 1 tsp. fresh grated ginger
- 1 Tbsp. toasted sesame seeds
Instructions
- Add everything to a wide mouth jar and blend with an immersion blender. Store refrigerated.
Nutrition Information:
Yield: 8 Serving Size: 2 Tbsp.Amount Per Serving: Calories: 115Total Fat: 11gSaturated Fat: 1gUnsaturated Fat: 0gSodium: 405mgCarbohydrates: 3gSugar: 2gProtein: 1g
More healthy salad dressing recipes!
Light Apple Cider Vinaigrette
Roasted Garlic & Lemon Dressing
Bruce Lou says
The picture is not what you end up with. The amount of soy sauce specified produces something far darker. This recipe doesn’t mimic the typical flavor of Asian Sesame dressing.
Joelle says
WHY do people give a recipe 5 stars and then say “I can’t wait to try this!!!” “I’m going to make this tonight!!!”
Yeah, that’s not a review, that’s a plan.
Margaret E Head says
This dressing is excellent. I sliced a long English cucumber and placed in a container. I added 1/3 of each red, yellow and green pepper. The salad is so good it may not last through tomorrow. The only change I made was to add a little Maple syrup because I like my dressing a little sweeter. Thank you for sharing! I plan to use a little of to bake a small piece of salmon.
Susan says
I was underwhelmed the first time I made this because I didn’t blend it – don’t skip this step! After using my immersion blender, it is fabulous and tastes just like the Kraft version (that I can’t find anywhere anymore).
Danielle Green says
Thanks for sharing the difference!
Susannah says
I have been looking for a sesame dressing and this recipe is perfection! I sub soy for coconut aminos, but imagine it would be good either way.
Tim Jones says
I’m not sure how people can rate a recipe without trying it.
@Raeann Moore – thats exactly what I did, I cut back knowing I could always add more .
With the exception of cutting back on the soya sauce,I followed the recipe as presented,and I’ll make it again the same way. It is very good.
Thanks Danielle
Lincoln says
This was delicious thank you for sharing! I had some arugula/spinach mix I wanted to use up and not have to really make anything, so was looking for a salad dressing that might work. I divided the recipe by 4 as I only wanted about one serving, and it turned out great! I was lazy and didn’t want to dirty the blender for such a small quantity, so I put it in one of those shaker cups for protein powder, and it worked perfectly. My boring salad of ONLY arugula and spinach actually tasted amazing because of the dressing. Will definitely make this again with a *real* salad soon 🙂
Susan says
I am looking for a recipe that is like the dressing in the Dole Sesame Asian Chopped Salad Kit. Is this recipe like that? It looks similar to it. Thanks.
Cara says
No it’s definitely not like that. I was looking for something like the taste of Thai sesame dressing and this definitely is not it. I tasted it on my finger and was just not happy. I added more sesame oil and probably half a cup of brown sugar and that made it much much better.
Sherri says
Wow! That is a LOT of sodium and quite a few calories. Not sure how that is healthy, but to each his own I guess.
Jeannette B says
I liked the Asian fare, which was what I was going for. The recipe called for too much rice vinegar. I would use half. I did add minced garlic. I may try a touch of peanut butter in the future.
Raeann Moore says
Way too salty! I would do one tablespoon of soy sauce instead of 1/4 cup.
Ruth Daley says
Added:
1 cup of Br. Sugar
1 TBLSP Cornstarch
1 cup water
then thickened on low heat.
Vern says
Why? Did u try making the original recipe and just wanted to change it up? Thank u
Ann says
Used with a piece of salmon on top of the salad with this dressing. Very good! I think it could be a good salmon marinade and reserve some for the salad! Will make it again!
Danielle Green says
That sounds delicious!
Malinda Linnebur says
I am putting this on my list to try this weekend!! I love making my own dressings!!
Melissa Howell says
Oh wow, that Asian salad looks amazing! Now I totally have to make this dressing AND the salad!
Coleen Koehl says
There’s nothing like wontons and a good Asian dressing to top off a salad! YUM!
Julie Evink says
I LOVE a good Asian salad dressing. I can’t wait to make my own!