Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.
Today I want to share this incredibly easy homemade ginger sesame salad dressing. I love this dressing because it is full of flavor, goes well with practically any mixed green salad, is a cinch to make, and it tastes GREAT!
I found the recipe in an old Weight Watchers cookbook I have in my cookbook collection. Yes- I have collected hundreds of cookbooks and cooking magazines for over 40 years now, and to this day I still enjoy the “thrill of the hunt” for new recipes.
The recipe, as written, makes a fairly small batch of salad dressing. It will yield about 1/3 cup, or about 5 small servings of a Tablespoon each). However, the ingredients can be easily doubled or tripled to suit your needs. The printable recipe card is at the bottom of this post.
Scroll Down For A Printable Recipe Card At the Bottom Of The Page
What’s IN This Ginger Sesame Salad Dressing?
Well, I’m glad you asked. The ingredients you will need to make the salad dressing are soy sauce (regular or low-sodium), rice vinegar, Asian sesame oil, honey, dry mustard powder, fresh ginger, and crushed red pepper.
I prefer using low sodium soy sauce to reduce the amount of sodium in this dressing, but when I took the photo below (long after the fact), I used regular soy sauce in my quick ingredient picture.
All of these ingredients can typically be found in your local supermarket. A couple of them may be located in the Asian section. Fresh ginger is peeled, and then grated using a microplane zester, to finely shred it.
How To Make The Salad Dressing
Making this ginger sesame salad dressing is very simple. First, measure all of the the ingredients into a medium saucepan.
Whisk the ingredients to fully blend them together. Bring the salad dressing to a boil, using medium heat. As soon as it comes to a boil, remove the pan from the heat source. Let the salad dressing cool to room temperature before using.
IF PREPARING AHEAD OF TIME: Let the salad dressing cool naturally for a couple minutes, then cover and place in the refrigerator to chill until you are ready to serve. When ready to serve, take it out of the fridge and let it warm up, just enough to take the chill off.
Enjoy The Ginger Sesame Salad Dressing
Drizzle the salad dressing over your “green salad of choice”. The ginger sesame salad dressing lends a slightly Asian-inspired flavor to any mixed green salad. Store any leftovers, covered, in your refrigerator for up to a week.
Our favorite way to enjoy this dressing is drizzled on Sesame Chicken Salad, which is a really delicious lunch OR main course dinner!
I hope you have the opportunity to try this salad dressing. It’s nice knowing what all the ingredients are, and it’s so simple to make in just a few minutes. Thank you for visiting , and I sincerely hope you will come back soon. Have a great day.
Looking For More Homemade SALAD DRESSING Recipes?
You can find all of my recipes for salad dressings in the Recipe Index, which is located at the top of the page. I have quite a few I think you will enjoy, including:
- Creamy Lemon Salad Dressing
- Homemade Bleu Cheese Dressing
- Strawberry Balsamic Vinaigrette
- Lemon Ginger Salad Dressing
Interested In More Recipes?
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Recipe source: The cookbook “Weight Watchers-Great Cooking Every Day”, published 2001 by Wt. Watchers International, Inc., page 45
Ginger Sesame Salad Dressing is easy to make in a few minutes! Drizzle this tasty Asian-inspired dressing on a favorite mixed green or entree salad.
- 2 Tablespoons soy sauce , reduced sodium, if available
- 2 Tablespoons rice vinegar
- 2 teaspoons fresh ginger , peeled, finely minced
- 1 Tablespoon honey
- 1 teaspoon dry mustard powder
- 1 teaspoon Asian sesame oil (dark)
- ¼ teaspoon crushed red pepper
Measure all ingredients into a medium saucepan. Whisk ingredients, to fully blend together.
Bring to a boil, on medium heat. As soon as it comes to a boil, remove pan from the heat. Let salad dressing cool to room temperature before using.
IF PREPARING AHEAD OF TIME: Let salad dressing cool naturally for a couple minutes; cover and place in refrigerator to chill until ready to serve. When ready to serve, remove from fridge; let it warm up enough to take the chill off.
NOTES: The recipe caloric calculation was made using low sodium soy sauce. If using regular soy sauce the amount of sodium will be considerably higher.
Here’s one more to pin on your Pinterest boards!