Ginger Sesame Salad Dressing is quick and simple to prepare in just minutes. This flavorful, Asian-inspired dressing is perfect drizzled over mixed greens or used on an entrée salad.
I learned this recipe from an older Weight Watchers cookbook in my collection. I enjoy hunting for tried-and-true recipes, and this one stands out because it’s bright, versatile, and easy to make. The original recipe yields a small batch—about 1/3 cup (roughly five 1-tablespoon servings)—but you can double or triple the ingredients to suit your needs.
Scroll down for the printable recipe card at the bottom of the page.
What’s in this dressing?
This dressing combines soy sauce (regular or low sodium), rice vinegar, Asian sesame oil, honey, dry mustard powder, fresh ginger, and a pinch of crushed red pepper. I prefer low-sodium soy sauce to control sodium levels, but regular soy sauce works if that’s what you have on hand.
Most ingredients are easy to find at a typical supermarket; some may be located in the international or Asian foods aisle. Use a microplane or fine grater to peel and grate fresh ginger for the best texture and bright ginger flavor.
How to make the dressing
Making this ginger sesame dressing is straightforward. Measure all ingredients into a medium saucepan, whisk to combine, and heat over medium heat until the mixture reaches a boil. As soon as it boils, remove the pan from the heat and let the dressing cool to room temperature before using.
If you plan to prepare the dressing ahead of time, allow it to cool briefly, then cover and refrigerate until needed. Before serving, remove it from the refrigerator and let it warm slightly to take the chill off, then give it a good stir or shake.
Serving suggestions
Drizzle the ginger sesame dressing over your favorite mixed greens. Its slightly Asian profile complements salads with crisp vegetables, toasted sesame seeds, and cooked proteins. It’s particularly lovely on sesame chicken salad or any salad with grilled or roasted chicken, shrimp, or tofu.
Store leftovers covered in the refrigerator for up to one week. Bring the dressing to near room temperature before using and re-stir or shake well, as separation can occur.
Recipe details
Quick, savory, and slightly sweet—this Asian-inspired ginger sesame dressing is a versatile addition to salads and bowls.
- 2 Tablespoons soy sauce (reduced sodium recommended)
- 2 Tablespoons rice vinegar
- 2 teaspoons fresh ginger, peeled and finely minced
- 1 Tablespoon honey
- 1 teaspoon dry mustard powder
- 1 teaspoon Asian sesame oil (dark)
- 1/4 teaspoon crushed red pepper
- Measure all ingredients into a medium saucepan and whisk to combine.
- Heat over medium heat and bring to a boil. As soon as it boils, remove the pan from heat and let cool to room temperature before using.
- If preparing ahead, let cool briefly, cover, and refrigerate. When ready to serve, allow it to warm slightly and stir before using.
Nutrition data was calculated using low-sodium soy sauce; using regular soy sauce increases the sodium significantly.
I hope you try this dressing soon—it’s quick to make, uses simple ingredients, and adds bright flavor to salads and bowls. Store any leftovers in the refrigerator for up to a week and re-stir before serving.
Looking for more salad dressing recipes?
- Creamy Lemon Salad Dressing
- Homemade Bleu Cheese Dressing
- Strawberry Balsamic Vinaigrette
- Lemon Ginger Salad Dressing
- Italian Vinaigrette
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Recipe source: Weight Watchers – Great Cooking Every Day (2001), page 45.
