Creamy Japanese Sesame Seed Dressing
This homemade Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.
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 Japanese Sesame Seed Dressing
Here are the ingredients that make this salad dressing recipe so delicious.
Ingredients List for Japanese Sesame Seed 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)
Other Dressings and Dips you will Like
Making the Japanese Sesame Seed Dressing
Make it and keep it in the fridge for up to 4 weeks. It stays fresh and delicious for that long – if you manage to not consume it all before then that is. It is a versatile condiment that has the perfect umami flavour. Plus it is healthy and doesn’t contain any preservatives and additives that store-bought dressings do.
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.
I use a hand blender but you can use a full sized blender if you prefer. 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 all of the ingredients into the blender and blend. It takes a little bit of time to mix everything together – depending on the consistency of your tahini. Some tahini is softer than others, so how quickly everything comes together will depend on that. 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.
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.
Storing Suggestions:
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.
Stay Connected
If you like the recipe please leave a comment below. Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts
Facebook, Instagram, Pinterest, and Twitter.
Creamy Japanese Sesame Seed Dressing
Course: Salad, SideCuisine: JapaneseDifficulty: Easy24
servings9
minutes29
kcal10
minutesThis home made Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.
Ingredients
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)
Directions
- Grate the ginger – scrape off the skin / peel if needed. The peel is soft enough that not peeling the ginger works just as well.
- Add all the ingredients to a hand blender or a regular full sized blender and blend.
- Depending on the consistency of your tahini, add more water as needed. If the consistency is runny, you might not need too much water. If the tahini you use is thicker, then you might need more than 2 tablespoons of water.
- Enjoy it with a variety of salads, including my edamame mango salad. Store in the fridge for up to 4 weeks.
One Comment