Toasted Sesame-Ginger Dressing Recipe

Chef Mario Limaduran
Chef Mario Limaduran

Sesame-Ginger dressing is arguably as popular as Ranch, and you can probably find it at any supermarket. But why buy a dressing that is marked up in price, when instead you can make it at home, control what goes in it, and keep it in your refrigerator, without really having to leave your home?  

How to Make a Really Good Salad Dressing 

There are many ways to make a dressing - from the type of equipment, to whisking, to blending, to shaking it all lead to a different kind of body and hence mouth and salad coating. However, the basics remain - there is a ratio of oil to acid to emulsifier that will create the perfect vinaigrette.

As a general rule of thumb:

Mix 1/3 part acid + 1/3 part emulsifier + 1 part neutral oil

You can also make a dressing without the emulsifier, and adding flavorful dressings, and aromatics. The result will be a dressing that naturally separates (but that looks awesome). Adjust as you see fit or needed depending on the dressing.

How to Make Toasted Sesame-Ginger Dressing

For this recipe you'll need the following ingredients: 

Kitchen Needs:

  • Bowl
  • Whisk
  • Zester/Small grater
  • Measuring cups and spoons

Step One: Toast Sesame Seeds & Grate Ginger

In a preheated oven (or a small counter oven), toast the sesame seeds in a lined baking sheet for 2-5 minutes, rotating the pan half way through and checking the seeds constantly to avoid burning.

Once toasted to a golden brown color, remove from oven, and let cool on the side until needed.

Meanwhile, grate the ginger into a bowl using a zester or small grate box.

Step Two: Measure, Whisk, and Done!

Using measuring spoons and cups, measure the remaining ingredients and add to a mixing bowl.

In the same bowl, add sesame and olive oils, tamari or coconut aminos (gluten-free soy sauce), rice wine vinegar, stevia, and toasted sesame seeds. Whisk until fully incorporated.

Transfer to a container and store in the fridge. Use as needed.

Store Properly

Oil based dressings last a long time. Oils don't have enough water activity for optimal bacterial growth - however, in order to avoid any kind of potential room for food borne illnesses, best practice is to store this dressing in the refrigerator. For freshness, think about remaking this sauce after 3 weeks. Keep an eye out for any unwanted growth in the dressing and always use a clean utensil to scoop and dress your food.


Serve this With

Dress any basic salad with this sauce! You can also season or marinade your salmon, and if desired, add a little bit of cornstarch and thicken it to make a sauce for your flat iron steak

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Toasted Sesame-Ginger Dressing Recipe

Cook time: 5 min
Prep time: 10 min
Yield: 16
Print Recipe


This dressing can work as a marinade, dressing, or even a sauce if thickened with a little corn starch. The versatility and flavor of it go as far as your imagination and creativity can. 


  • 2 tablespoons toasted sesame oil
  • 1 tablespoon ginger, fresh, grated (or 2 teaspoons dry ginger)
  • ¼ cup Tamari or coconut aminos
  • ⅓ cup rice wine vinegar
  • ¼ teaspoon liquid stevia
  • 1 tablespoon sesame seeds, toasted


  1. In a 375F preheated oven, toast 1 tablespoon (or if desired to have at hand, more) sesame seeds for 3-5 minutes. Set a timer for 3 minutes and check on toastiness of seeds. Turn tray around and toast for the remaining 2-3 minutes, depending on the darkness of seeds. The goal is to get them to be golden-brown but not darker.
  2. Mix all ingredients in a bowl and whisk together. Taste for seasoning.
  3. Transfer to container and store covered in the fridge.
  4. Store in a glass jar, covered on in a Tupperware.

Nutrition facts

serves 16 - 1 Tbsp
Calories Per Serving: 60
% Daily Value
Total Fat 6g
0% Cholesterol 0mg
1% Sodium 15mg
Total Carbohydrate 1g
Sugars 0g
Protein 1g
0% Vitamin A
0% Vitamin C

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