Asian Salad Dressing
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This versatile Asian Salad Dressing recipe comes together in 5 minutes and is absolutely delicious on leafy green salads, steamed veggies, drizzled over beef, pork, chicken, seafood and noodles, or mixed in cabbage and carrots for a fabulous Asian coleslaw!
Restaurant Style Asian Salad Dressing
Whenever we eat out at a Japanese restaurant one of the things I look most forward to is the starter salad – the one that comes drizzled with that fabulous Japanese sesame dressing. There’s one restaurant in particular that makes our favorite Asian salad dressing. My husband likewise enjoys it and for years would comment that I should recreate that dressing at home. It’s taken me several years to finally get around to it, but here it is!
This dressing goes by several names including Asian salad dressing, sesame dressing, sesame ginger dressing, Asian sesame dressing, Japanese sesame dressing, and sometimes goma dressing (goma means “sesame” in Japanese is also where we get the popular sesame seasoning called gomasio). But whichever way you call it, if you’ve had that toasted sesame-flavored dressing before you know what I’m talking about – it’s delicious! The flavor is a combination of sweet, tangy, earthy, creamy, nutty, and bursting with umami.
As with most everything, homemade is best. Not only because it tastes much better twith its fresher, more vibrant ingredients, but because it’s free of any junk ingredients and preservatives that come standard in store-bought dressings. Plus with only 5 minutes to make it, there’s no just good reason to ever buy store-bought again!
Asian Salad Dressing Recipe
Let’s get started!
Simply place all of the ingredients in jar with a lid and shake until smooth and emulsified.
Store in the fridge where it will keep for up to 10 days. This recipe makes about 1 cup of dressing.
Enjoy!
How to Use Asian Salad Dressing
This sesame ginger dressing is very versatile for any number of things you’d like to jazz up with that incredible toasted sesame flavor.
Drizzle it over leafy green salads (it’s really delicious on spicy Asian greens where the earthy flavor sesame seeds is especially complementary), sliced cucumbers, blanched asparagus, beef, pork, chicken, seafood, fresh tuna and salmon, rice or steamed vegetables. Stir it in cold noodles or with shredded cabbage and carrots to make a fabulous Asian coleslaw. Or use it as a dipping sauce for shrimp, fried tofu, wontons, gyoza, or potstickers.
However you use it, a sprinkling of toasted sesame seeds and some sliced green onions will make for a nice presentation.
For more delicious homemade salad dressings try my:
- Blue Cheese Dressing
- Ranch Dressing
- Italian Dressing
- Catalina Dressing
- Thousand Island Dressing
- Russian Dressing
- Strawberry Poppy Seed Dressing
- Orange Poppy Seed Dressing
- Asian Salad Dressing
- Creamy Cilantro Dressing
- Lemon Dill Mustard Dressing
- Creamy French Dressing
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Asian Salad Dressing
Ingredients
- 1/4 cup olive oil
- 1/4 cup rice vinegar
- 2-3 tablespoons tamari (adjust amount to taste preference; can substitute light soy sauce )
- 2 tablespoons toasted sesame oil
- 2 tablespoons mayonnaise
- 2 tablespoons honey
- OR 2 tbs brown sugar alternative (for low sugar dressing)
- 1 teaspoon very finely grated fresh ginger root
- 2 teaspoons mirin (Japanese rice wine) , optional
- 2 teaspoons toasted sesame seeds , optional if you want seeds/texture in your dressing
Instructions
- Place everything in jar with a lid and shake until smooth and emulsified. Store in the fridge where it will keep for up to 10 days. Makes about 1 cup of dressing.
Nutrition
Originally published on The Daring Gourmet February 19, 2021
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
oh yeah, I also switched peanut oil for the olive oil to give it a real asian vibe.
to the darling gourmet-
been making a lot of Chinese dishes this winter; Singapore noodles, char siu, bok choy. bought my first bottles of shao xiang wine and mirin so I think it’s hopeless. latest obsession is my chicago style barbecue char siu rib tips, brown rice and a nice fresh crisp napa cabbage salad. I tried your Asian dressing with a couple of small changes. left out the mayo to keep it real light (spring’s coming), added 1 tsp minced garlic and 1/4 cup fresh lemon juice. I throw in some cashews and it’s pretty tasty.
I’m so glad you enjoyed it, Dennis, thank you for the feedback!
I made this today, and it was excellent! It has a great balance of flavors – so tasty. I had some shredded cabbage in the fridge and some nuts, so i put a bit of dressing on these 2 simple ingredients, and what a delicious and healthy lunch. This is definitely a keeper. Thanks so much, Kimberly : )
Just regular olive oil ? Or virgin, or extra virgin?
Hi Cheryl, I always have extra virgin on hand but you can use any of them.
Olive oil has no place in a Chinese kitchen.
And nor does this dressing, Al. Not remotely “traditional”. This is an American-Japanese creation, like you would find in a Japanese restaurant here in the U.S..