Creamy Japanese Dressing

This creamy Japanese sesame seed dressing has become one of our favorite of all time. Japanese cuisine is one of the kids’ favorite kinds of food. We often get Japanese food and along with that comes that delicious Japanese salad. My kids love it, so I had to make it at home for them. I am sure once you try it, you will enjoy it just as much as we do.

The Ingredients for Creamy Japanese Dressing

Here are the ingredients that make this salad dressing recipe so delicious.

Ingredients List for Cremy Japanese Dressing:

• 1/4 cup mayonnaise (veganaise for vegan version)
• 1/4 cup sesame seed paste (tahini)
• 2 tablespoons soy sauce
• 1 tablespoon sesame seed oil
• 2 tablespoons rice vinegar
• 1 tablespoon grated ginger
• 2 tablespoons sugar
• 2 tablespoons water (or more as needed)

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Making the Japanese Dressing

Making this recipe is so simple. It’s just a matter of mixing everything together and voila! You have a beautiful creamy recipe that you can enjoy any day of the week. It is creamy, thick, and has a subdued tangy sweetness.

Blending the Ingredients for this condiment

I use my Japanese sesame seed dressing with various salads. It’s so delicious that it can be combined with so many vegetables and it will taste great with them.

• The first thing to do is grate the ginger. I don’t peel my ginger, but if you prefer, you can scrape off the peel using a small knife or a spoon. Scrapping is the best way to remove the skin. Ginger peel is so soft that it easily scrapes off.

• Add the ingredients to a food processor:
  • 1/4 cup mayonnaise (veganaise for vegan version)
  • 1/4 cup sesame seed paste (tahini)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seed oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 2 tablespoons sugar
  • 2 tablespoons water (or more as needed)
• Using a hand blender, blend the ingredients together. I use a hand blender, but it’s equally easy to use a full sized blender.
• If it’s too thick, add water as you go to thin it out a little. If your tahini is of a thinner consistency, then add less water.

• I start by adding 2 tablespoons of water to the blender and then add more as or if needed. This is a better way to get the consistency you desire.
• Once blended, the dressing is ready to be enjoyed.

Serving Suggestions:

Enjoy this vinaigrette with:

• A regular Green Leafy Salad
• I love to enjoy it with my Edamame Mango Salad.
• Enjoy it with my Crunchy and Healthy Vegetable Salad.
• Try it as a dip for my Gluten Free Chicken Fingers.
• Add it to your Burgers in place of mayonnaise.

How can I Store my Japanese Sesame Seed Dressing?:

Save any unused dressing in the fridge in an air tight jar. It will last up to 3 weeks in the fridge, so you can always make a larger quantity and keep it for daily use. Enjoy it with a variety of salads. It will add freshness to any boring salad. Just remove it from the fridge, shake the jar really well, and serve.

Tips for my Creamy Dressing:

• I love giving mine a little bit of a kick. Try adding a tiny bit of hot sauce to it and that will change the taste and enhance it a lot.
• Try to sprinkle some toasted sesame seeds on top when you serve and that too enhances the flavour a lot.

Tried and Liked the Recipe?

Scroll to the bottom of the page, and past the recipe to find the comment form. Please fill out details of what you liked and what you would like to see improved. Comments are loved! I look forward to hearing how much you enjoyed the recipe!

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