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Home Side Salads

Asian Sesame Dressing

By:Nagi
Published:7 Dec '16Updated:14 Sep '20
230 Comments
Recipe v

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!

Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com

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. 🙂

Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com

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.

Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com

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).

Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com

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Asian Sesame Dressing - made with soy sauce, sesame oil, vinegar and sugar. Lasts for 3 weeks, an essential pantry standby! recipetineats.com

Asian Sesame Dressing

Author: Nagi | RecipeTin Eats
Prep: 3 minutes mins
Total: 3 minutes mins
Salad
Asian
4.95 from 60 votes
Servings1 cup
Tap or hover to scale
Print
  • 529
A fantastic standby dressing to have on hand because it keeps for 3 weeks! 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!

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:

1. I realise that olive oil is not Asian but actually, many modern Asian restaurant recipes use olive oil in sauces and cooking. I think olive oil is lovely in this dressing. You can even use extra virgin olive oil so you can taste it slightly more. Or otherwise, use any neutral flavoured oil such as grapeseed, vegetable or canola oil.
2. Nutrition per serving, assuming 4 servings for the Single Batch (dressing only, not salad). 
asian-sesame-dressing-nutrition

Nutrition Information:

Serving: 17gCalories: 52cal (3%)Carbohydrates: 1.4gProtein: 0.2gFat: 5.8g (9%)Saturated Fat: 0.8g (5%)Sodium: 226mg (10%)Potassium: 13mgSugar: 1.1g (1%)Iron: 0.2mg (1%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

 

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.

Easy Salad Dressing Recipes - Long Shelf Life, Ready To Use recipetineats.com

Previous Post
Poppyseed Salad Dressing
Next Post
Honey Mustard Dressing

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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230 Comments

  1. Jenny Palzer says

    March 22, 2021 at 11:33 am

    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.

    Reply
    • Nagi says

      March 23, 2021 at 2:37 pm

      Yum! Sounds amazing Jenny! N x

      Reply
  2. Nola says

    March 22, 2021 at 10:27 am

    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

    Reply
  3. Mimi says

    February 26, 2021 at 12:59 pm

    5 stars
    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❤️

    Reply
  4. Tacy says

    February 25, 2021 at 12:20 pm

    Excellent! Much appreciated. Thank you

    Reply
  5. adh says

    January 18, 2021 at 2:36 pm

    5 stars
    Perfect and no fuss. Love it lasts for weeks in fridge.

    Reply
  6. Bobbiann says

    January 12, 2021 at 12:49 pm

    5 stars
    This is a great-tasting dressing, and so easy to whip up!

    Reply
  7. Corina Avram says

    January 5, 2021 at 5:46 am

    Amazing dressing. As pretty much everything I tried from your recipes 🙂

    Reply
  8. Linda says

    December 22, 2020 at 2:35 am

    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.

    Reply
  9. Fran says

    December 16, 2020 at 9:17 pm

    5 stars
    Tried this for a quick mid week salad and it’s outstanding! No changes needed for my taste, thanks Nagi!

    Reply
  10. Lisa M says

    October 19, 2020 at 9:55 am

    I added two teaspoons of garlic/ginger paste which really kicked it up a notch!

    Reply
    • Nagi says

      October 19, 2020 at 10:25 am

      Perfect Lisa!! N x

      Reply
  11. Zeinab says

    September 13, 2020 at 11:46 am

    Hey Nagi,

    How does toasted sesame oil differ from the original?

    Reply
    • Angela Sharp says

      November 3, 2020 at 8:34 pm

      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!

      Reply
    • Angela Sharp says

      November 3, 2020 at 8:34 pm

      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!

      Reply
  12. Denisse says

    September 7, 2020 at 6:42 am

    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.

    Reply
    • Nagi says

      September 7, 2020 at 9:35 am

      Hi Denisse, just bring to room temperature before using and the oil will turn back into it’s liquid state 🙂 N x

      Reply
  13. mary says

    September 4, 2020 at 4:29 am

    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

    Reply
  14. Kate says

    August 23, 2020 at 2:30 pm

    5 stars
    Delicious. Will definitely be making this again.

    Reply
  15. Max says

    August 18, 2020 at 2:40 pm

    Hi again,
    Found the “swing-top” bottles – widely available at Walmart, Target, Amazon and the like!Many thanks!

    Reply
  16. Max says

    August 18, 2020 at 2:31 pm

    Hello Nagi,
    May I trouble you for information on where you purchased the salad dressing bottles (the ones with the burgundy colored tops)? Please let me know when you have a moment.
    Thank you!

    Reply
  17. Dani says

    July 25, 2020 at 5:35 am

    I really can’t stand any vinegar, do you think this dressing could still work without it? Maybe with lemon or lime juice as a possible substitute?

    Reply
    • Nagi says

      July 25, 2020 at 1:28 pm

      Hi Dani, I would sum lime instead – you do need the acidity to balance the flavours. N x

      Reply
  18. Lisa says

    July 22, 2020 at 10:19 pm

    Hi Nagi,

    Can I use Kikkoman tamari soy sauce and plain sesame oil for this recipe?

    Thanks

    Reply
    • Nagi says

      July 23, 2020 at 2:27 pm

      Sure can Lisa! Enjoy! N x

      Reply
  19. Lisa says

    July 22, 2020 at 10:18 pm

    Hi Mari,

    Can I use Kikkoman tamari soy sauce and plain sesame oil for this recipe?
    Thanks

    Reply
  20. Dianna says

    July 12, 2020 at 6:48 pm

    Can this recipe be used for Chinese chicken salad?

    Reply
    • Nagi says

      July 13, 2020 at 2:35 pm

      Yes 100% Dianna!!! Enjoy! N x

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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