Sesame Ginger Dressing

December 4, 2009

This sesame ginger dressing is a staple in our house. It’s super easy to make and is gluten-free and vegan.

I can never go past a fresh Asian salad on a hot summer day. It always reminds me of many a steaming hot day seeking refuge at a shady table outside at a hawker stall in Singapore, Malaysia, or Thailand during my teenage years.

Those of you freezing your rear ends off in the Northern hemisphere probably can’t even contemplate the hot sun on your body right now. But for those of us basking down under, we’re celebrate all things summer today.

As I continue my crusade against commercial salad dressings, it occurred to me that no dressing repertoire would be complete without a quick, easy Asian dressing.

So, here it is. This sesame ginger dressing pairs beautifully with any greens,  bean shoots, julienned carrots, cucumber, green onions, and radishes. Drizzle this dressing over some fresh julienned veggies, and you’ve got a winner every time.


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Asian Sesame Ginger Dressing

This easy vegan asian salad dressing takes minutes to make in your blender.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Tess Masters


  • 1/2 cup safflower oil
  • 1/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 1 1/2 tablespoons wheat-free tamari
  • 1 tablespoon pure maple syrup
  • 1 tablespoon toasted sesame seeds
  • 2 teaspoons minced ginger
  • 1 teaspoon minced garlic (1 clove)


  1. Throw all of the ingredients into a jar, secure the lid, and shake vigorously until emulsified and combined.
  2. Chill in the fridge to allow the flavors to mesh. The dressing will keep for about 5 days. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak