I created an Asian Sesame Ginger Dressing that layers toasted sesame, bright ginger, and a subtle hint of white miso into a creamy, savory profile that begs a closer look.
I’ve got a thing for dressings that pull a salad together and make you pause mid-bite. My Creamy Sesame Ginger Salad Dressing is exactly that, part pantry-friendly fix, part little mystery.
With a spoonful of mayonnaise and a knob of fresh ginger it’s creamy, bright and kind of addictive. Call it my Asian Sesame Ginger Dressing or pin it as the Creamy Sesame Dressing Recipe you’ll reach for when you want something bold but easy.
I mess it up sometimes, tweak it later, but every time it somehow makes ordinary greens feel like the good kind of unexpected.
Ingredients
- Mayonnaise: adds creaminess and calories, mostly fat, little protein, makes dressing rich.
- Greek yogurt: tangy, packs protein, lighter than mayo, gives creamy tang and slight sourness.
- Soy sauce or tamari: salty umami, adds depth, has sodium so use carefully, low calories.
- Rice vinegar: bright acidic kick, makes it tangy, balances sweet notes, very low calorie.
- Toasted sesame oil: intense nutty aroma, small amount goes far, gives sesame complexity.
- Honey or maple syrup: adds sweet, small carbs, softens vinegar bite, makes it rounded.
- Fresh ginger: zesty spicy kick, adds freshness and antioxidants, a little packs big flavor.
Ingredient Quantities
- 1/2 cup mayonnaise
- 1/4 cup plain greek yogurt
- 2 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tbsp honey or maple syrup
- 1 tbsp fresh ginger (about a 1 inch piece)
- 1 small garlic clove
- 2 tbsp neutral oil (canola or vegetable)
- 2 tbsp sesame seeds
- 2 tbsp green onion (scallion)
- 1/4 tsp kosher salt
- freshly ground black pepper, a pinch
- 2 to 4 tbsp cold water
How to Make this
1. Toast the sesame seeds in a dry skillet over medium heat until golden and nutty, about 1 to 2 minutes, toss them so they dont burn, remove to cool and set aside half for garnish and half for the dressing.
2. Peel and finely grate the fresh ginger, mince the garlic clove, and thinly slice the green onion.
3. In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon honey or maple syrup.
4. Add the grated ginger and minced garlic to the blender, then pulse a few times to break them down so you dont get big chunks.
5. With the blender running pulse in 2 tablespoons neutral oil until the mixture is smooth and emulsified, or if you dont have a blender whisk vigorously in a bowl while slowly streaming in the oil.
6. Stir in 1 tablespoon of the toasted sesame seeds and 2 tablespoons chopped green onion, then season with 1/4 teaspoon kosher salt and a pinch of freshly ground black pepper; taste and tweak more soy, honey or vinegar if needed.
7. Thin the dressing with 2 to 4 tablespoons cold water to reach desired pourable consistency, start with 2 tablespoons and add more if you want it looser, cold water keeps it creamy.
8. If the dressing seems too thick or has separated, whisk or pulse briefly to bring it back together, a splash more water helps, and if you want ultra smooth strain through a fine mesh.
9. Chill at least 20 to 30 minutes so the flavors mellow and meld, then give it one last stir or shake, garnish with the reserved sesame seeds and extra green onion when serving; store in an airtight container in the fridge up to one week.
Equipment Needed
1. Dry skillet or small frying pan (for toasting sesame seeds)
2. Blender or food processor (or a bowl + whisk if you dont have one)
3. Microplane or fine grater (fresh ginger)
4. Sharp knife and cutting board (for garlic and green onion)
5. Measuring cups and spoons
6. Small mixing bowl (for whisking or adjusting consistency)
7. Whisk (or immersion blender attachment)
8. Rubber spatula (to scrape the blender or bowl)
9. Fine mesh sieve (optional, for ultra smooth dressing)
10. Airtight jar or container for chilling and storing
FAQ
Creamy Sesame Ginger Salad Dressing Recipe Substitutions and Variations
- Mayonnaise: swap with 1/2 cup plain Greek yogurt for a tangier, lighter dressing; or use 1/2 cup blended silken tofu for a vegan, creamy stand-in (add a pinch salt).
- Soy sauce or tamari: use equal parts coconut aminos for a lower-sodium, gluten free option; or regular low-sodium soy sauce if you just want less salt.
- Toasted sesame oil: if you dont have toasted, stir 1 tsp toasted sesame oil into 2 tsp neutral oil to stretch the flavor; or try 1 tbsp peanut or walnut oil for a nutty twist (watch for nut allergies).
- Sesame seeds: replace 2 tbsp with 1 tbsp tahini plus 1 tbsp water to mimic sesame flavor and body; or use chopped roasted peanuts or toasted sunflower seeds for crunch instead.
Pro Tips
• Toast the sesame seeds until they just start to smell nutty, then let them cool and smash half with the back of a spoon or in a jar. Crushing releases extra oil and flavor so the dressing tastes way more sesame-y, and keeping some whole for the top gives you that good crunch.
• For the silkiest texture, bring the mayo and yogurt to room temp first, and grate the ginger on a microplane so it disappears into the sauce. If you dont have a blender, add the oil drop by drop while whisking fast, or the emulsion wont hold.
• Taste as you go and fix it on the fly: if it tastes flat add a tiny splash more soy or a squeeze of lime, too tangy add a bit more honey, too salty dilute with a splash of water or extra yogurt. Dont be afraid to tweak by small amounts till it sings.
• Make it a day ahead when you can, it gets better after a few hours in the fridge, but keep greens or crunchy toppings separate until serving. If it separates, a quick whisk or a firm shake in a jar with a tablespoon of warm water brings it back together fast.
Creamy Sesame Ginger Salad Dressing Recipe
I created an Asian Sesame Ginger Dressing that layers toasted sesame, bright ginger, and a subtle hint of white miso into a creamy, savory profile that begs a closer look.
8
servings
168
kcal
Equipment: 1. Dry skillet or small frying pan (for toasting sesame seeds)
2. Blender or food processor (or a bowl + whisk if you dont have one)
3. Microplane or fine grater (fresh ginger)
4. Sharp knife and cutting board (for garlic and green onion)
5. Measuring cups and spoons
6. Small mixing bowl (for whisking or adjusting consistency)
7. Whisk (or immersion blender attachment)
8. Rubber spatula (to scrape the blender or bowl)
9. Fine mesh sieve (optional, for ultra smooth dressing)
10. Airtight jar or container for chilling and storing
Ingredients
1/2 cup mayonnaise
1/4 cup plain greek yogurt
2 tbsp soy sauce or tamari
2 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp honey or maple syrup
1 tbsp fresh ginger (about a 1 inch piece)
1 small garlic clove
2 tbsp neutral oil (canola or vegetable)
2 tbsp sesame seeds
2 tbsp green onion (scallion)
1/4 tsp kosher salt
freshly ground black pepper, a pinch
2 to 4 tbsp cold water
Directions
- Toast the sesame seeds in a dry skillet over medium heat until golden and nutty, about 1 to 2 minutes, toss them so they dont burn, remove to cool and set aside half for garnish and half for the dressing.
- Peel and finely grate the fresh ginger, mince the garlic clove, and thinly slice the green onion.
- In a blender or food processor combine 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 2 tablespoons soy sauce or tamari, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, and 1 tablespoon honey or maple syrup.
- Add the grated ginger and minced garlic to the blender, then pulse a few times to break them down so you dont get big chunks.
- With the blender running pulse in 2 tablespoons neutral oil until the mixture is smooth and emulsified, or if you dont have a blender whisk vigorously in a bowl while slowly streaming in the oil.
- Stir in 1 tablespoon of the toasted sesame seeds and 2 tablespoons chopped green onion, then season with 1/4 teaspoon kosher salt and a pinch of freshly ground black pepper; taste and tweak more soy, honey or vinegar if needed.
- Thin the dressing with 2 to 4 tablespoons cold water to reach desired pourable consistency, start with 2 tablespoons and add more if you want it looser, cold water keeps it creamy.
- If the dressing seems too thick or has separated, whisk or pulse briefly to bring it back together, a splash more water helps, and if you want ultra smooth strain through a fine mesh.
- Chill at least 20 to 30 minutes so the flavors mellow and meld, then give it one last stir or shake, garnish with the reserved sesame seeds and extra green onion when serving; store in an airtight container in the fridge up to one week.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 46g
- Total number of serves: 8
- Calories: 168kcal
- Fat: 16.5g
- Saturated Fat: 2.2g
- Trans Fat: 0g
- Polyunsaturated: 3.8g
- Monounsaturated: 8.8g
- Cholesterol: 5.6mg
- Sodium: 368mg
- Potassium: 37mg
- Carbohydrates: 3g
- Fiber: 0.4g
- Sugar: 2.4g
- Protein: 1.5g
- Vitamin A: 100IU
- Vitamin C: 0.5mg
- Calcium: 12mg
- Iron: 0.2mg
