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Home Side Salads

Asian Sesame Dressing

By:Nagi
Published:7 Dec '16Updated:14 Sep '20
210 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 mins
Total: 3 mins
Salad
Asian
4.94 from 48 votes
Servings1 cup
Tap or hover to scale
Print
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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 @RecipeTinEats.

 

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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210 Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. Alissa Sanders says

    July 9, 2020 at 7:33 am

    5 stars
    All of your recipes are so great! I had this dressing yesterday on a salad and it was perfect. Thank you 🙂

    Reply
  8. Jeffrey Van Dyke says

    June 19, 2020 at 8:08 am

    Threw in a generous helping of fresh ginger. Excellent!

    Reply
  9. Caitlyn says

    June 16, 2020 at 11:18 am

    5 stars
    This was perfect! I switched out the sugar for honey, rice wine vinegar for white vinegar, and the soy sauce for coconut aminos to make it whole30 approved. Also added some toasted sesame seeds. It was delicious!

    Reply
  10. Roxanne says

    June 9, 2020 at 11:05 pm

    Hi Nagi,

    What do you mean with the soy sauce? The light soy sauce or all purpose?

    I look forward to hearing from you.

    Kind regards from The Netherlands!

    Reply
    • Nagi says

      June 10, 2020 at 2:30 pm

      Hi Roxanne, this recipe uses regular/all purpose soy. N x

      Reply
  11. David Johnson says

    May 25, 2020 at 2:41 am

    5 stars
    This was exactly what I was looking for. So good and easy to make. Now I’m going to check out your other salad dressings!
    Thanks!

    Reply
    • Nagi says

      May 25, 2020 at 9:44 am

      Enjoy David! N x

      Reply
  12. TRACY ISHII says

    May 15, 2020 at 9:08 am

    5 stars
    Yum! I made it with raw orange blossom honey instead of sugar and replaced olive oil with avocado oil. It’s delicious 🙂

    Reply
    • Nagi says

      May 15, 2020 at 9:58 am

      Sounds amazing Tracy! N x

      Reply
  13. Cynthia says

    March 31, 2020 at 8:06 am

    A tip I was given by a family friend with regards to the oil: apparently it preserves better in the fridge when you put it in the blender along with the other ingredients.

    Reply
    • Nagi says

      March 31, 2020 at 2:19 pm

      Hi Cynthia, you could definitely blend if you prefer 🙂 N x

      Reply
  14. Mia says

    February 23, 2020 at 1:44 pm

    5 stars
    Yum! Quick, easy & good. I didn’t have sesame oil so I dumped in furikake which has a lot of sesame seeds, garlic powder, ginger powder and some extra sugar. Turned out great!

    Reply
  15. Angela Dash says

    February 14, 2020 at 1:40 pm

    Is toasted sesame oil different from sesame oil please.

    Reply
    • Nagi says

      February 15, 2020 at 4:23 pm

      Hi Angela, yes as it’s toasted. If you cannot find it, regular sesame oil will be fine. N x

      Reply
  16. Cynthia Ahmar says

    January 21, 2020 at 7:16 am

    From previous brands that I have tried for this dressing, especially the Wafu one, I am used to a slightly creamier texture where the color of the sauce is a light beige. Therefore, I was just wondering how you would feel about the use of sesame paste (the Lebanese tahini) instead of oil. Have you ever tried, and if so what were your thoughts on it?

    Reply
    • Nagi says

      January 21, 2020 at 7:06 pm

      Hi Cynthia, you could use sesame paste however the flavour isn’t as concentrate as the oil so will be more subtle 🙂

      Reply
      • Brenda says

        April 13, 2020 at 11:45 am

        Pier o

        World market has it. So do a lot of the largest supermarkets nowdays. Look for the Asian section and you can save time looking by asking where the Asian section of the store is located. hope this helps!

        Reply
  17. Bron says

    January 9, 2020 at 1:43 pm

    Hi Nagi, sorry if you’ve been asked this before – can you tell me where you get your toasted sesame oil as I can only seem to find regular sesame oil at all places I try. Thanks

    Reply
    • Nagi says

      January 9, 2020 at 4:00 pm

      Hi Bron, I buy mine from the local Asian supermarket, but you can use untoasted – it will be fine!

      Reply
  18. Eoin Reinhardt says

    January 8, 2020 at 11:01 pm

    Hi Nagi,

    Recipe calls for white vinegar… Is this white wine vinegar or just regular vinegar?? Want to be sure before I poison my date, cheers

    Reply
    • Nagi says

      January 9, 2020 at 7:23 am

      Hi Eoin, just regular white vinegar – although you could use white wine/apple cider or even rice wine vinegar 🙂 Enjoy!

      Reply
  19. Lyn Ayris says

    January 3, 2020 at 2:19 pm

    Hi Nagi, as yet I haven’t tried any of the recipes, but the ease of putting together ingredients etc had me hooked! Photography & presentation of course plays a part, but I am a big fan of Vietnamese food, so I will have no hesitation in trying some of these recipes. Plus, your cheerful face is so very inviting….it’s hard to go past your website! Lyn

    Reply
  20. Cuci says

    November 11, 2019 at 8:03 pm

    5 stars
    Followed the recipe. Loved it !

    Reply
    • Nagi says

      November 12, 2019 at 7:13 pm

      Excellent Cuci!

      Reply
    • Juanisa says

      December 23, 2019 at 3:22 pm

      5 stars
      GREAT dressing! Guests loved my cabbage, napa cabbage, red cabbage, carrot, celery, cilantro, green onion salad with white&black sesame seeds, cashews and almonds.
      Thanks!!!

      Reply
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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! Read More

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