Briny, sweet, and tangy, this homemade sesame-ginger salad dressing is the perfect dressing for salads featuring kale, cabbage, bok choy, and other greens.
It gives these and other raw veggies a lovely Asian-flavored spin. Here, it’s gracing Kale and Cabbage Salad with Baby Corn and Bok Choy.
Honestly, I don’t have a whole lot more to say about this dressing recipe other than that it’s quite useful and I refer to it in a number of recipes on this site. It takes mere minutes to make, and while I’m not sure that doing so is more economical that buying it bottled, I think it tastes better!
- 1/3 cup olive oil or other vegetable oil
- 2 tablespoons dark sesame oil
- 1/3 cup rice vinegar or white wine vinegar
- 2 tablespoons agave nectar or other liquid sweetener
- 2 tablespoons reduced-sodium soy sauce or tamari
- 2 teaspoons grated fresh ginger or jarred ginger
- 1 tablespoon sesame seeds
Combine all the ingredients in a cruet or other bottle and shake up. Shake before each use.
This dressing will keep for quite a while, refrigerated. Bring to room temperature before using.
Amount Per Serving:Calories: 149 Total Fat: 15g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 0mg Sodium: 257mg Carbohydrates: 4g Fiber: 0g Sugar: 3g Protein: 1g
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Explore some tasty salads you can use these dressing with.