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

Ingredients  

  • 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

Instructions 

  • Combine all ingredients in a jar and shake well to combine.
  • Enjoy over salads, as a marinade, in stir fries or as a dip.

Notes

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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About the author

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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Comments

    1. I’m sorry to hear that, Lola! Without the water, we find it too thick but you can leave it out if you prefer.

  1. Awesome recipe! I am baffled, and I might be ignorant, how does this recipe with lime and rice vinegar cause botulism? I kept it the refrigerator.

    1. Hi Jill, the risk is low but when storing fresh garlic in a low acid solution, even in the refrigerator, there is a risk of botulism developing. The PH of this dressing can vary based on the ingredients used so we find it better to be safe when it comes to storing homemade dressings containing fresh garlic. You can substitute the garlic clove for ⅛ tsp of garlic powder if you prefer. Hope that helps!

  2. Thanks for a great flavour combo – I subbed lemon for lime since that was all I had in the fridge, but the lime would have been better. Next time I will reduce the oil to 1/4 cup – it was a bit too oily for my taste and I had about half of it left over, so it’s enough for a single use family size salad with the reduced quantity.4 stars

  3. Do you think if I substituted garlic powder for the clove of garlic it would last longer in the fridge? I’m ok with giving up some fresh flavor in this case, so I’m not too worried about that being the only issue. :) So excited to try this!

      1. Update!! Made the dressing to go with some leftover 7-up chicken (the soy sauce in the chicken recipe gives it more of an Asian flavor and was the reason I looked up this recipe actually) and wow. Definitely lose some flavor substituting with garlic powder, but that for me right now is worth it to be able to keep the dressing longer…. though I don’t think what I made will be around long anyways! What a refreshing dressing! Can’t wait to try it with fresh garlic.5 stars

      2. So happy to hear how much you love this dressing Veronica! Sounds like a perfect match to your dinner.

    1. Wonderful recipe, tasted just like our nearby cafe I was trying to duplicate. The water made of a big too runny so I’d halve that. I didn’t use garlic due to sensitivity and it was still PERFECT!

      Bag of coleslaw cabbage, shredded romaine, roasted peanuts, shredded rotisserie chicken, sesame seeds .. add this dressing .. so good!5 stars

  4. This is the only dressing I use now. It’s perfect! The 2nd time making it I dropped the honey from 3 Tbsps to 2 for less sugar. It was still great.5 stars

  5. Hi! I want to make this dressing but am a bit confused as I can’t find “rice wine vinegar”. I found “Rice cooking wine” and “rice vinegar” and am unsure what the difference is or which to use ; they both have Asian-type writing on them… thank you for clarifying!

  6. If I could do it again, I’d half the oil or omit the water, as the bottom of my salad got soupy. But otherwise the flavor is there and delicious! Will certainly make again.4 stars

  7. I work at a local university in the catering dept. This recipe saved the day at work today! We ran out of premade sesame ginger dressing. Served it to the university president and his vip guests. They raved about it! Sounds like we will be making it from scratch from now on. Thank you so much!

  8. Outstanding recipe thank you ! This is now one of my “Go To” Dinner salads !!

    What are those crispy little pillow shaped things you have sprinkled on top in the salad photo ?

    SF5 stars

    1. These were crispy fried wonton strips that I picked up at the grocery store. Enjoy, Scott!

  9. I’m going to make your Asian Noodle salad with chicken for a dinner party. Would the Sesame Ginger Dressing work okay with brown sugar instead of the honey?
    Thanx!
    Mary

    1. Brown sugar will work just make sure to mix the dressing well so it dissolves fully!

  10. Excellent dressing ! What are those little crispy things in the salad photo ? I love having the whole range of textures in dinner salads, including a little crispy crunchy too, and they look very good !

    TY for the recipe.5 stars

    1. These were crispy fried wonton strips that I picked up at the grocery store. Enjoy, Scott!

  11. This was really tasty! How about adding a little xanthan gum to increase viscosity? It would pour a little thicker.5 stars

  12. Perfect in my grain bowl! This time I was serving a Chile blend dry rubbed salmon over farro with roasted broccoli, delicata squash , and shiitake mushroom. Topped with pickled red onion and toasted black and white sesame seeds. This dressing added a whole other layer of flavor that was AMAZING!!5 stars

  13. This is for all you none believers out there ! Honestly I didn’t think this would be so good , wait-excllent ! Only didn’t use lime juice (I will in future) and Sriracha , wife can’t stand heat. Nice one Holly…..4 stars