Briny, sweet, and tangy, this homemade sesame-ginger salad dressing is the perfect choice for salads featuring kale, cabbage, bok choy, and other greens.
It gives these kinds of salads and other raw veggies a lovely Asian-flavored spin. It’s also fantastic on cold noodles. In these photos, it’s served with Kale and Cabbage Salad with Baby Corn and Bok Choy.
Honestly, there’s not much 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 neutral vegetable oil
- 2 tablespoons dark sesame oil
- 1/3 cup rice vinegar or white wine vinegar
- 2 tablespoons agave or other liquid sweetener
- 2 tablespoons soy sauce or tamari
- 2 teaspoons grated fresh ginger or squeeze-bottle 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: 149Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 257mgCarbohydrates: 4gFiber: 0gSugar: 3gProtein: 1g
Nutrition data is always an estimate depending on program used to calculate and exact products used. This is given for informational purposes only and accuracy cannot be guaranteed.
If you like salad dressing with an Asian spin, you might also enjoy …
Explore some tasty salads you can use these dressing with.