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).

Pouring Sesame Ginger Dressing over a salad in a white bowl

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!

  1. Squeeze a lime, mince a clove of garlic and grate some ginger.
  2. 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.

Jar of Sesame Ginger Dressing with salad in the background and side of sesame seeds

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. If stored longer, there is a risk that the garlic, which has extremely low acidity, may produce botulism, a serious toxin, and this is not worth the risk.

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

Sesame Ginger Dressing in a jar with a whisk and salad in the background
4.96 from 111 votes↑ Click stars to rate now!
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Sesame Ginger Dressing

This easy concoction will give your salads an Asian flair.
Prep Time 10 minutes
Total Time 10 minutes
Servings 21 tablespoons


  • 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.


Homemade Sesame dressing should be refrigerated right after making and be kept in the refrigerator for only 2-3 days. If stored longer, there is a risk that the garlic, with extremely low acidity, may produce botulism, a serious toxin, and this is not worth the risk. 
4.96 from 111 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 62 | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 101mg | Potassium: 4mg | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dressing
Cuisine Asian

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. The dressing seems very watery-is 2 tbsp of water a mistake? I made it exactly as directed. It tastes good, but I am afraid it is going to make my salad seems too liquids.

  2. Delicious. Made it with more sesame oil and no veg oil, and less soy sauce due to its high sodium content. Added sesame seeds because your picture shows them but they’re not on the ingredient list.4 stars

  3. We went to a dinner party where they were preparing Asian short ribs. I made this salad and the dressing and it was AMAZING! Such a hit. Thank you!5 stars

  4. Good afternoon,

    Am sending this email requesting information. I love the little glass jar your delicious dressing is in….where can I find them? Please help.

    1. I wish I could locate this jar, I get emails about it frequently! I purchased it many years ago from H&M home and they no longer have it. The embossing the jar says “100 lbs Net, Stock No.1”

      Unfortunately, there is no other information on the jar to identify.

      1. First of all, love the recipe! I checked the comment section knowing I couldn’t be the only one interested in the jar and was dismayed to find it no longer available.

        Thanks for the recipe. I needed a change of pace and it was just what I was looking for!5 stars

  5. Made this today in a salad dressing jar; the kind that comes with Italian dressing packets. It’s the perfect size. Wonderful recipe!

  6. Amazing flavors! Thanks for a delicious recipe! Served this on a Savoy cabbage-based salad topped with shrimp. It was delightful!5 stars

  7. Really love this dressing and think it is much better than store bought. The only variation I do is trade the regular oil for olive oil and switch the honey to brown sugar (just a matter of preference and what I had on hand).
    It is perfect for asian chicken salad and great as dipping sauce for egg rolls. Thanks for posting this!

  8. I first came across and love this dressing from a grain bowl store opposite my workplace. Google-d and tried this recipe, all I had to say was it tasted exactly the same! Love it, thank you for sharing!5 stars

  9. This is outstanding! I’ve been searching for a dressing with these flavors..and this is it! I did not have fresh ginger or lime.. But used small amount of ground ginger and bottled lime juice. I’m so thrilled I found this recipe!5 stars

  10. My favorite sesame ginger salad dressing is no longer available in any of the store where I shop so thought I’d make my own. This recipe is amazing!! I’m adding it to salads, broccoli slaw and stir fry. It’s my new favorite!5 stars

  11. Followed this recipe exactly and it was PERFECT. This sauce made some boring steamed veggies, tofu and brown rice taste DELICIOUS – my boyfriend was seriously raving about it. I’ll be making this dressing regularly to keep on hand! Thank you, and I love your site!5 stars

  12. Delicious and light-tasting. The acidity is perfect. I used lemon instead of lime and substituted kombucha vinegar for one tablespoon (I was running low on ingredients), and it turned out fantastic!5 stars

    1. Hi Kristin, we have only made the recipe as written. If you sub out the soy sauce let us know how it turns out.

      1. I made it substituting with coconut aminos and found it tastes quite watery. Next time l will try it without adding the water or just add 1 tablespoon.5 stars

    2. I did! I used coco aminos, no honey, no water, and I love how it turned out! I used 1/2 seasoned and 1/2 unseasoned rice vinegar, too.5 stars

  13. So love your recipes and have made many of them. This Sesame Ginger dressing looks like a winner to me. Thank you.
    Do you have th recipe for the salad with red cabbage, carrots and wonton stops as in this picture? I would love to make this.5 stars