Homemade Sesame Ginger Dressing is created out of ingredients like sriracha, sesame oil and rice wine vinegar. This easy concoction will give your salads an Asian flair.
This intensely flavorful recipe is especially suited for dressing Asian noodle salad but it’s also delicious drizzled over crisp arugula or fresh leafy greens (or even Kale Salad).
To Make Sesame Ginger Dressing
If you can shake a jar, then you can make sesame ginger dressing! With just a bit of prepping and two easy steps it’s ready to go!
- Squeeze a lime, mince a clove of garlic and grate some ginger.
- Measure and add each ingredient (per recipe below) into a jar or cruet and shake to blend.
Toasted sesame oil imparts a fabulous nutty taste, complemented by a spicy kick from the sriracha sauce. Lime juice is ideal, but you can use lemon instead if that’s all you have on hand.
You could use any red chili sauce, but if you’ve never cooked with sriracha before, let this recipe be your introduction to this fabulous Thai condiment! Made from chilies, garlic, sugar and vinegar, sriracha’s unique flavor has caused it to explode in popularity and become a staple in many kitchens worldwide.
How to Store Sesame Ginger Dressing
Store sesame ginger dressing in a glass jar or salad dressing cruet for easy dispensing.
How Long Will It Last? Homemade Sesame dressing should be refrigerated right after making and be kept in the refrigerator for only 2-3 days.
Other Great Uses
Use sesame ginger dressing on any fresh tossed salad or pasta salads. It also makes a nice dipping sauce for breads or crispy noodles. I love it mixed in with hot Ramen noodles or sprinkled over basmati rice. It’s also a great enhancement for meats, like pulled pork or shredded chicken.
Adapt this recipe for use in baked Asian chicken wings by mixing it with 3 tablespoons of honey. Coat the chicken wings and bake until crispy and caramelized.
More Easy Salad Dressings
- Italian Dressing – just 5 simple ingredients
- Honey Mustard Dressing – tangy vinaigrette!
- Balsamic Vinaigrette – great dressing, marinade or dipping sauce!
- Creamy Poppy Seed Dressing – rich & creamy vinaigrette!
- Fresh Lemon Dressing – simple & zesty
Sesame Ginger Dressing
- 2 tablespoons light soy sauce
- ½ cup vegetable oil
- 3 tablespoons rice wine vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh lime juice
- 1 clove garlic minced
- 3 tablespoons honey
- 1 tablespoon fresh ginger grated
- 1 teaspoon Sriracha or to taste
- 2 tablespoons water
- 1 teaspoon sesame seeds optional
- Combine all ingredients in a jar and shake well to combine.
- Enjoy over salads, as a marinade, in stir fries or as a dip.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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I love this homemade dressing. Thank you. It’s a keeper!
Hello, sounds delicious! I’ve been trying to make all my dressings lately because of all the additives in store bought! Can’t wait to add this to my list of go-to’s! Just one question…. Can I use olive oil or avocado oil in place of the vegetable oil?
Depending on the type, olive oil will have a different flavor. I haven’t tried this with avocado oil, although it is fairly neutral in flavor. Let us know how it goes!
So full of flavor! I put it in my Sesame Chicken Pasta Salad and loved it! I put roasted garlic instead of raw.
So full of flavor! I put it in my Sesame Chicken Pasta Salad and loved it!
looks great. I intend to make it tonight but I am puzzled by the fact that it says it can only be kept in the fridge for 3 days. Why. There is nothing that appears to make it so perishable. There is quite a bit of acid between the vinegar and lime juice that should extend shelf life. Please advise.
We only keep fresh garlic in oil recipes in the fridge for up to 3 days due to the risk of botulism.
In my news letter by email , it says this Asian ginger salad dressing lasts for a year but in actual recipe it says only 3 days , could you please clarify this for me? THANK YOU.
Hi Roberta, this dressing should be stored for up to 3 days in the refrigerator due to the fresh garlic that is being used. I hope this helps!
I honestly do not know why supposed cooks would use cans of soup for ANY recipe. It’s gross, full of salt and chemicals. If you’re going to post a recipe, post a recipe with real food. Cream of this or cream of that canned soup is NOT a recipe; it’s a cop-out and does a disservice to your readers. Sorry, but this chaps me raw. It’s no different than throwing Cheetos on something and saying it’s a recipe.
BTW, I make a GREAT chicken and rice casserole with home-made, savory white sauce that literally takes 5 minutes more time than opening a can of cream of crap. I wanted to read your recipe in case you had spice ideas or techniques I hadn’t thought of.
Sorry, this comment was directed to your other recipe chicken and rice.
I DO like your idea on Asian dressing. That sounds tasty and I am going to try it, as well as your Asian Salad. Thanks for that.
Most of our casseroles are from scratch (including the sauces) but everyone cooks differently and has different needs so we include different kinds of options. If you’d prefer from scratch, we often use a homemade condensed cream of mushroom soup that can be used in place of canned.
If there is a recipe you’re looking for from scratch, please let us know and I can see if I have an option for you. Here are a few ‘from scratch’ chicken casseroles you may like:
Chicken Broccoli Casserole (see notes for the from scratch sauce)
Hey! I read your note about Botulism. Can you freeze the dressing?!
We haven’t tried freezing this, so I can’t say for sure.
Absolutely delicious!!! Is nutrition info per 1 tablespoon??
Yes, it is per tablespoon.