This Sesame Ginger Dressing is probably one of the most addictive homemade dressings I’ve ever made. It’s sweet, salty, tangy, and has a super “zingy” fresh ginger bite. It’s one of those dressings that you’ll just want to keep dipping your spoon into. The type of dressing that will make you want to eat a salad just to serve as a vehicle for the delicious dressing (that’s not exactly a bad thing). But, if you’re like me, you’ll probably just end up drizzling it over everything!
This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.
What is Tahini?
Tahini is a paste made out of ground sesame seeds. Think of it like peanut butter, but made with sesame seeds instead of peanuts! It’s one of the base ingredients for this dressing and can not be substituted in this recipe. The tahini not only adds sesame flavor to the recipe, but it also helps thicken the dressing. You can usually find tahini in the grocery store either near the peanut butter, or near the middle-eastern ingredients in the international aisle.
Can I Substitute the Rice Vinegar?
I don’t suggest substituting the rice vinegar in this recipe. Rice vinegar has a uniquely mild flavor and acidity compared to other vinegars, which keeps it from overpowering the other flavors. While you might be able to use another type of vinegar, you’d probably also need to adjust the amount or the ratio of other ingredients to compensate for the increased acidity.
How Long Does This Sesame Ginger Dressing Last?
Because this dressing uses fresh ginger and garlic, I suggest keeping it stored in the refrigerator for up to 5 days. But it tastes so good that hopefully you’ll finish it off before then!
How to Use Sesame Ginger Dressing
This dressing goes great over crunchy salads, like my Crunchy Cabbage Salad, but it can also be poured over cold noodle salads, used to dip egg rolls or dumplings, or poured over rice bowls. The sky’s the limit and I’m sure once you’ll taste it you’ll want it on everything!
Sesame Ginger Dressing
Servings 10 2 Tbsp eachIngredients
- 2 cloves garlic ($0.16)
- 1 Tbsp grated fresh ginger ($0.30)
- 1/2 cup neutral oil* ($0.32)
- 1/4 cup rice vinegar ($0.53)
- 2 Tbsp soy sauce ($0.12)
- 3 Tbsp honey ($0.36)
- 1 Tbsp tahini ($0.19)
- 1/2 tsp toasted sesame oil ($0.05)
Instructions
- Mince the garlic and grate the ginger (I use a small-holed cheese grater)
- Add the minced garlic, grated ginger, oil, rice vinegar, soy sauce, honey, tahini, and toasted sesame oil to a blender. Blend until the mixture is smooth and creamy. Serve over salad or as a dipping sauce.
See how we calculate recipe costs here.
Equipment
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Sesame Ginger Dressing – Step by Step Photos
Begin by mincing two cloves of garlic and grating about 1 Tbsp of fresh ginger. I like to use my garlic press to easily mince the garlic and a small-holed cheese grater to easily grate the ginger. Ginger grates easier if it’s frozen (the little hairs don’t clog the grater). I don’t even bother peeling it, I just make sure the peel is very clean.
And that’s what it looks like once the garlic is minced and ginger grated (for everyone who is visual, like me).
Here are three of the most important ingredients in this dressing: rice vinegar, toasted sesame oil, and tahini. Toasted sesame oil has a much stronger nutty flavor than regular (or un-toasted) sesame oil. You can usually find it near other Asian ingredients in the international aisle.
Add the 2 cloves minced garlic, 1 Tbsp grated ginger, ½ cup neutral salad oil, ¼ cup rice vinegar, 2 Tbsp soy sauce, 3 Tbsp honey, 1 Tbsp tahini, and ½ tsp toasted sesame oil to a blender. Any neutral-flavored salad oil, like peanut, canola, grapeseed, sesame (un-toasted), or safflower will work fine.
Blend until the dressing is smooth and creamy. If your dressing ends up being really thick and you’d like it a little more pourable, simply stir in a tablespoon or two of water.
Enjoy the sesame ginger dressing poured over your favorite salad, or as a dipping sauce!
My kids adore this and so do I! Use with grilled chicken, cabbage slaw, and so much more!
Another wonderful recipe! I doubled it even on the first batch. Since I am a low-hassle chef, I did not grate the ginger or dice the garlic- I let the blender do the work. So much yum! Can’t wait to use it to dress up some raw veggies this week.
I love this site and recommend it frequently for making cooking for oneself an affordable option that many of us are capable of doing.
I made this instead of my usual peanut dressing this week. It may just be the most delicious thing I’ve ever tasted. I put it over my cruciferous salad (kale, broccoli, purple cabbage + carrot and bell pepper), which went on top of a roasted sweet potato. I could eat this everyday and die happy.
I used this dressing to make a cold Asian noodle salad for dinner tonight and it was so delicious! Absolutely perfect on a 100 degree day. Thank you!
This is exactly what I’m about to do! Noodles and maybe some shrimp
I have used this and it is really good.
To make a totally different flavour that is really good on a fresh green salad or carrot salad (sans vinegar), I have done this using Goat’s milk instead of the rice vinegar.
What are your thoughts on adding to salmon then baking?
Sounds wonderful!
Do you have to use tahini? Is there a workaround for this? Thank you!
I’m going to try subbing in peanut butter, which I’ve seen used as a substitute for tahini in other recipes. No promise it will work though!
Perfect recipe for a self-spoiling Saturday night!! Love the sesame sauce :D A dish I’d be proud to serve to any special guest or feast on myself
I love the Self Spoiling! Happy to hear you loved it!
This is very tasty and simple. It’s good over sliced cucumbers and red onion!
Thanks Kathy!
Hi Beth,
Could I use agave nectar instead of honey? I made it with honey in the past, just hoping the result will be as yummy?
Thanks!
Val
I’ve actually never worked with agave nectar, so I’m not sure how that will affect the flavor. My instincts tell me that it should be pretty similar, though. :)
I sub agave for honey all the time in recipes, particularly Asian stir-fry sauces, and it’s just fine. Agave adds sweetness without any overpowering flavour, unlike maple syrup (which can be too flavourful). I think agave would be fine in this recipe.
I make this ALL the time. To the question of the dressing being too thick sometimes (sometimes mine comes out thick for some reason. Barometric pressure? Hahaha…) I just thin it out with a little water at a time. Mine has so much flavor, the water really doesn’t really dilute it.
I might have drank this straight out of the blender….
I Year ya, sister! Me too!!! 🤣
I have ginger paste in a tube . 1 tablespoon of paste equals 1 tablespoon of grated ginger. What is the measurement of ginger for this receipe?
It’s hard to say exactly, I would go for 1.5 to 2 Tbsp. You can always add more if you want a stronger flavor.
first time I made this it was perfect. Second time was super thick! I don’t know where I went wrong! Flavour is still bang on. Any advice for thinning it out?
Was it cold when it was thick, by any chance? This one does thicken up quite a bit when cold. I’m not sure you could add anything to adjust the viscosity without also changing the flavor, unfortunately. You may be able to add a tad more oil, but any significant amount will probably dilute the flavor.
Delicious! Using it for a cabbage carrot salad. The balance of ingredients is always spot-on with your recipes!