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Introduction
The art of crafting the perfect Asian vinaigrette dates back centuries, with sesame oil being a prized ingredient in East Asian cuisine for over 5,000 years. This modern, health-conscious adaptation draws inspiration from traditional Japanese goma-dare (sesame sauce) and Chinese ginger-based dressings, creating a fusion that honors ancient flavors while catering to contemporary wellness preferences. Popular among health food enthusiasts since the 1990s, this style of dressing became a staple in American homes as Asian-fusion cuisine gained prominence, offering a lighter alternative to cream-based dressings while delivering robust umami flavors.
Ingredients
• 3 tablespoons toasted sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon fresh ginger, finely grated
• 1 small garlic clove, minced
• 1 tablespoon tahini
• 1 teaspoon toasted sesame seeds
• ¼ teaspoon black pepper, freshly ground
• ⅛ teaspoon red pepper flakes (optional)
Step 1:
Peel and finely grate fresh ginger using a Microplane or ginger grater.
Step 2:
Mince garlic clove until very fine or press through a garlic press.
Step 3:
In a small mixing bowl, combine toasted sesame oil, rice vinegar, soy sauce, honey, and tahini.
Step 4:
Add grated ginger, minced garlic, black pepper, and optional red pepper flakes to the bowl.
Step 5:
Whisk all ingredients together until smooth and well combined, about 1 minute.
Step 6:
Stir in toasted sesame seeds.
Q: Can I make this dressing without tahini?
A: Yes, you can omit tahini or substitute with smooth peanut butter for a different nutty flavor.
Q: Why did my dressing solidify in the fridge?
A: This is normal due to the sesame oil. Let it sit at room temperature for 10 minutes and shake well before using.
Q: Can I make this spicier?
A: Yes, increase red pepper flakes or add a teaspoon of chili oil or sriracha sauce.
• Use fresh ginger root rather than ground ginger for best flavor.
• Tamari can be substituted for soy sauce to make gluten-free.
• Maple syrup can replace honey for vegan version.
• Store bought ginger paste can substitute for fresh ginger in a pinch.
• Choose high-quality toasted sesame oil for optimal nutty flavor.
• Dressing will keep in refrigerator for up to 1 week.
Shake or whisk well before serving. Drizzle over salads, grain bowls, or use as a marinade.
Store in an airtight container in the refrigerator for up to 1 week. Let stand at room temperature for 10 minutes and shake well before using if solidified.
Prepare ginger and garlic first, then measure remaining ingredients while these aromatics release their flavors.
- Toast sesame seeds in a dry pan until fragrant for enhanced flavor
- Use room temperature honey for easier mixing
- Avoid using old or rancid sesame oil as it can drastically affect taste
Add 1 tablespoon of miso paste for umami depth, or blend with 2 tablespoons of orange juice for a citrus twist
Perfect with Asian style salads, grilled chicken, or as a dipping sauce for spring rolls
Year-round
Contains sesame seeds, soy. May contain wheat (from soy sauce). Use tamari for gluten-free version.
