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This sesame ginger dressing is creamy and zingy, featuring soy sauce and rice vinegar! It’s ideal for salads and bowl meals.

Sesame ginger dressing
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Want a great creamy drizzle for salads and bowl meals? Introducing…this Sesame Ginger Dressing! This dressing is part sauce, part dressing: creamy and full-bodied, with a bright zing from rice vinegar and a spicy ginger finish. Take one bite and every part of your tongue lights up: it’s savory, salty, tart, and a little sweet all at once. It takes salads to new heights, and transforms the everyday bowl meal into something transcendental. Here’s what to know!

Ingredients in sesame ginger dressing

This sesame ginger dressing is one of our favorite dressing recipes because it’s packed with loads of umami flavor. It makes any salad or bowl meal taste like a dream! This vegan salad dressing is inspired by Asian-style flavors, but pairs them with Mediterranean tahini (sesame paste) to make for a creamy body to the dressing. The tahini also enhances the sesame flavors! Here’s what you’ll need:

  • Fresh ginger root
  • Tahini
  • Rice vinegar
  • Soy sauce
  • Honey or maple syrup
  • Neutral oil like grapeseed, organic canola or vegetable oil, plain sesame oil, and so forth
  • Toasted sesame oil: use only a small quantity of the toasted variety: it’s potent!
  • Garlic powder
Sesame Ginger Dressing

Whisk it, whiz it or double it for a blender

This dressing works as a whisked dressing, though it will have some texture due to the grated ginger. If you’d like a fully creamy dressing, whiz it up! Here are some notes on the various techniques:

  • Whisk it: This dressing works well whisked, and you don’t have to dirty a blender (which is always a plus, in our book!). It does have some bumps in the texture due to the grated ginger.
  • Blend with small blender or immersion blender: Want it fully creamy? Just whiz it up with a small blender or immersion blender. You’ll need a small blender because the quantity is fairly small. Or you can…
  • Double the recipe and make it in a standard blender. Double the quantities and you can whiz it in a large blender. Use the 2x button in the recipe below!

Add a bit of water as necessary

All tahini paste tends to vary in texture. So this dressing can come out rather thick depending on the tahini brand. It also thickens in the refrigerator as you store it. So like our Tahini Sauce and Lemon Tahini Dressing, add a bit of water by the teaspoon until it comes to the desired texture for drizzling. It won’t dilute the flavor since you’re only adding a small amount.

Storage info

Store this sesame ginger dressing refrigerated for up to 10 days. It becomes thicker in the refrigerator, so make sure to bring it to room temperature before serving. If it’s very thick, you can stir in a teaspoon or so of water to bring it back to a drizzle-able consistency.

Sesame Ginger Dressing

Ginger dressing variations

This sesame ginger dressing is part of our ginger dressing trio, where we experimented with a few different flavor combinations to make different styles of dressings. Here are a few other ideas:

  • Ginger Dijon Dressing: This vinaigrette-style dressing uses ginger, Dijon and white wine vinegar for a bright and tangy dressing.
  • Carrot Ginger Dressing: This flavor-packed drizzle features sweet carrot, tangy rice vinegar and savory miso, with a little added tahini for creamy body.

How to serve sesame ginger dressing

There are many ways to serve this sesame ginger dressing! Use it on salads or bowl meals, or as a dip for fries. Here are a few ideas:

How are you planning to serve this dressing? Let us know in the comments below!

More salad dressing recipes

Love making dressing at home? Try these tasty salad dressing recipes:

This sesame ginger dressing recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

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Sesame ginger dressing

Sesame Ginger Dressing

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5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 10 tablespoons 1x


This sesame ginger dressing is creamy and zingy, featuring soy sauce and rice vinegar! It’s ideal for salads and bowl meals.


  • 1 tablespoon grated ginger, loosely packed
  • ¼ cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon neutral oil
  • 1 tablespoon toasted sesame oil
  • ¼ teaspoon garlic powder


  1. Peel the ginger with a spoon and grate it. Whisk it together with the remaining ingredients, or for a smooth dressing use a small blender or immersion blender to blend until creamy. (Or, make a double recipe in a standard blender.)
  2. If the texture is very thick, stir in water a teaspoon at a time until it comes to the desired consistency. Serve immediately or refrigerate up to 10 days; allow to come to room temperature before serving and stir in a bit of water to loosen if necessary (it can become very thick during storage).
  • Category: Essentials
  • Method: Stirred
  • Cuisine: Dressing
  • Diet: Vegan

About the authors

Sonja & Alex

Hi, we’re Alex and Sonja Overhiser, married cookbook authors, food bloggers, and recipe developers. We founded A Couple Cooks to share fresh, seasonal recipes for memorable kitchen moments! Our recipes are made by two real people and work every time.

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  1. Martin DeBourge says:

    ok, I sub’d a few things and I’m still thrilled with the result. So just in case anybody out there is wondering what can be substituted:

    I used coconut aminos instead of soy sauce
    Trader Joes seasonally carries pumpkin vinegar. Yes, I said PUMPKIN vinegar – and it was incredible in this dressing.
    Lastly, I bypassed the honey or syrup entirely. I added a few drops of monk fruit, but when I make this again, I don’t think I’ll even add that to be honest.
    It did make for a somewhat runnier pour, but I’m good with it.

    Thank you thank you thank you!

  2. Sonja Overhiser says:

    Let us know if you have any questions!

    1. Hannah says:

      What can I use instead of tahini ?

      1. Alex Overhiser says:

        Peanut butter would work — but the flavor will definitely come through!