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.
I just made this dressing! I loved it as is but my boys wanted a bit of garlic flavour and more sesame flavour so I added a tbsp of tahini. So delicious. This is definitely a keeper 💖
Delicious!
I’ve used just the dressing but quite a few times with different salads and I love it!
Yes it’s sooooo addictive isn’t it Frieda!?! N x
I was surprised. It was pretty good.
This dressing was out of this world. My husband is still licking his lips saying he just wants salads with this dressing for the rest of his life. Thank you!
This is the only homemade dressing that I’ve made that I like. I put it on spinach with almonds, mandarin oranges, and green onions.
Yum! Sounds amazing Jenny! N x
Exactly what I was looking for, simple and lovely, thank you Nagi! It was perfect on our spring salad with cabbage and shrimp. I did add a little freshly grated ginger root, it just seemed right, as I always have it. <3
Yum! Thank you so much Nagi for this recipe! It is really delicious and I am going to pour it over cabbage, lettuce, orange and prawns! Thank you again❤️
Excellent! Much appreciated. Thank you
Perfect and no fuss. Love it lasts for weeks in fridge.
This is a great-tasting dressing, and so easy to whip up!
Amazing dressing. As pretty much everything I tried from your recipes 🙂
I’m excited to try this tonight. We’re getting sushi takeout and I’m steaming some dumplings to go with, but that leaves us light on veggies, so SALAD! Can’t wait.
Tried this for a quick mid week salad and it’s outstanding! No changes needed for my taste, thanks Nagi!
I added two teaspoons of garlic/ginger paste which really kicked it up a notch!
Perfect Lisa!! N x
Hey Nagi,
How does toasted sesame oil differ from the original?
This dressing is fool proof! And I say that because I’m hopeless at winging dressings.
We use this on any “Asian salad” instead of the dressings that come with and our absolute go to and must with this dressing is with my partner Sam’s – Tapioca coated and fried fish (typically rockling)
It’s not only great in the salad with the fish but also as a condiment with the fish…. perfect!
This dressing is fool proof! And I say that because I’m hopeless at winging dressings.
We use this on any “Asian salad” instead of the dressings that come with and our absolute go to and must with this dressing is with my partner Sam’s – Tapioca coated and fried fish (typically rockling)
It’s not only great in the salad with the fish but also as a condiment with the fish…. perfect!
Hi Nagi great flavor! I loved it. Any tips for keeping beeter in the fridge. The oil in mine solidified a bit after being a couple days covered in the fridge. Shaked and tasted fine but it looks really bad.
Hi Denisse, just bring to room temperature before using and the oil will turn back into it’s liquid state 🙂 N x
I liked this as a dressing—But I LOVED this as a 30-minute marinade for my salmon. Served with cauliflower rice, and some dressing drizzled in top. YUM
Delicious. Will definitely be making this again.