This Asian Sesame Dressing is one of my all time most-used salad dressings, because it keeps for weeks and it’s so easy to make – just soy sauce, sesame oil, olive oil, vinegar and sugar.
Use this Asian dressing for leafy green salads, Asian slaws, noodle salads and chopped salads. It’s also a terrific dressing to make steamed vegetables so much tastier. Finish with a sprinkle of fresh sesame seeds and sliced greens onions!
Instant Asian Sesame Dressing
This Asian Sesame Dressing is one of eight ready-to-use salad dressing recipes that I shared in this post: Ready To Use Salad Dressings. I’ve been wanting to share a bunch of long shelf life salad dressings for ages and was so glad to finally have an excuse to!
This Asian Sesame Dressing is fantastic. It was originally off the back of a packet that I’ve adapted slightly to my taste. The reason it’s one of my most used dressings is because it literally takes 30 seconds to make – grab a few bottles, eye ball the measurements, shake and you’re done.
No need to mince garlic, grate ginger of chop fresh herbs. This Sesame Dressing is simple and it’s perfect just as it is. However, you can of course doll it up as you wish! It’s a fantastic base recipe. 🙂
I literally use this dressing for all things Asian and Asian-esque. But one of my favourite ways to use this dressing is with shredded cabbage and carrots. So an Asian slaw, if you will. 🙂 Especially if you grab a bag of pre shredded cabbage, as I did for these photos (I used a Crunchy Slaw pre cut mix from David Jones, I ❤️the DJ’s Food Hall!!).
The other thing I use it for is sashimi salads. Leafy greens, cherry tomatoes and some store bought fresh sashimi, topped with crunchy fried shallots and this dressing. It’s a 1 minute dinner assembly!
Because this Asian Sesame Dressing doesn’t use any fresh ingredients that go off, it has a very long shelf life. I keep it for 3 weeks. I like to keep it in the fridge, just to be safe (and also because I keep my soy sauce refrigerated, and this has soy sauce in it).
SUCH a fantastic standby dressing! Nagi xx
PS Pictured below is an Asian Slaw made using the David Jones Crunchy Slaw mix (green and red cabbage, carrots), a sprinkle of store bought fried shallots, tossed with this Asian Sesame Dressing.
PPS In the recipe below, I’ve shared a big batch (1 cup) to make and keep, and single batch too (i.e. enough for one side salad for 3-4 people).
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Asian Sesame Dressing
Ingredients
Big batch to keep (makes 1 cup)
- 1/4 cup soy sauce
- 2 tbsp toasted sesame oil
- 1/4 cup white vinegar (adjust to taste for sharpness)
- 1/4 cup olive oil (Note 1)
- 1 tbsp sugar (any type) or 1 1/2 tbsp honey
Single serving batch
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 1 tbsp white vinegar
- 1 tbsp olive oil (Note 1)
- 1 tsp sugar (any type) or 1 1/2 tsp honey
Instructions
- Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
- Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
- Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
- Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.
Recipe Notes:
Nutrition Information:
Don’t miss all the other Ready To Use Dressings I shared! These all last for 2+ weeks, most for 3 weeks.Find them all here.
grownups in my family don’t like their vegetable salads with any hint of sweet. I leave out the sugar/honey, and it’s a perfect savory dressing. A great and easy change from the French-ish vinaigrette that we us. Thanks once more for a great recipe!
I always make a batch of this dressing using peanut oil instead of olive oil as the olive oil solidifies in the fridge. Also add some dried garlic. This is my go to dressing for pretty much all kinds of salads and steamed veggies. Delicious!
That’s a great tip Marie! N x
Can I use regular sesame oil instead of toasted sesame oil?
Yes you can Elly if that’s what you have on hand! N x
Can’t wait to try this Asian dressing on my breakfast tatsoi salad
An awesome , tasty go to dressing.
Our family uses this recipe all the the time.
Very yummy, made it for a salad that a crab cake would go on top.
Very tasty addition to my salmon sushi bowls, along with the delicious crispy chilli in oil and Kewpie.
Love the small batch recipe and those ingredients are always on hand.
Hi Nagi…thanks for your recipes.All turn out to be great.Looming forward to making salads with this recipe now.Will it work well with a warm salad?
Thank you. It’s my first time to find your recipe. I shall try this and all your other dressings as well. I am always throwing away my store bought dressings coz I don’t use them a lot but now with your Recipes I don’t have to buy. And I will be able to make single serve batch to enjoy.
Thanks!
Hi Nagi
Really love all your recipes
Always end up with your version of anything I look for
Thank you so much 👍😁❤️
Thanks! 🙏 N x
So do i, I look to see if Nagi’s already done it to save me looking any further!
Can you use only seseme oil and no olive oil. What would be the disadvantage of doing that? What is the purpose of using olive oil?
Hi Michelle, the sesame will overpower if you use it as the full amount so we substitute with olive oil here. N x
Hi Nagi! How do you think this dressing would go with bbqed veggies? I might give it a go this week.
Yum! Great idea Hannah! N x
When you say white vinegar do you mean rice wine vinegar? You called it rice vinegar in another recipe, so I thought maybe rice wine vinegar might be called “rice” or “white” in Australia? The use of what I think of as white vinegar seems odd in a sesame dressing. Please help clarify my understanding before I purchase a 4th vinegar. Thanks!
Hi Laura, just standard white vinegar here – not rice vinegar. N x
White wine vinegar or white distilled vinegar?
I used white distilled and the dressing was somewhat sharp tasting to me. I also added a tsp of honey (on top of the tsp sugar) because it wasn’t quite sweet enough. I like my Asian dressing sweet which probably isn’t authentic but it’s what I like. Next time I think I’ll try the white wine vinegar and maybe it would help sweeten it a little so I won’t have to add the honey or maybe do both. I’ll update adjustments next time.
Didn’t know where else to ask a question here, sorry. Is this the same kind of Asian Sesame Seed dressing like you’d get in a bottle? It’s kind of thick-ish. Not a thin vinegarette.
I’m making beef/broccoli and kung pau chicken, and they call for it. Our area doesn’t have it.
Hi Sapat, I’m not sure what dressing you’re referring to sorry – are you sure its not sesame oil that’s needed in the recipe? N x
Delicious! Particularly liked that they provided a “1-serving” option! Added some ginger to give the dressing a little extra pizzazz.