How long does homemade sesame dressing last?

When stored in an airtight container in the refrigerator, this Asian sesame dressing will last up to 2 weeks if you don't add the chives directly to the dressing until ready to serve (because chives are fresh and the rest of the ingredients are shelf-stable) . The oil may separate during storage - simply shake well before using. The flavors actually improve after the first day as they have time to meld together.

Can I use regular oil instead of sesame oil?

Toasted sesame oil is crucial for the authentic deep nutty flavor of this dressing. While you can substitute regular oil, you'd lose the distinctive nuttiness that makes this dressing special. If you must substitute, consider adding extra toasted and partially ground sesame seeds to compensate for some of the lost flavor.

Is sesame dressing healthy?

Yes, this homemade sesame salad dressing can be part of a healthy diet. It contains heart-healthy oils and antioxidant-rich sesame seeds. By making it at home, you avoid the preservatives, excess sodium, and added sugars often found in store-bought versions. As with any dressing, moderation is key due to the oil content. And don't forget you can customize this to be even lower-sodium or contain less sugar, etc. See the substitutions and variations sections above.

Can I make this dressing vegan?

This Asian sesame dressing is naturally vegan as written! All ingredients - soy sauce, vinegar, oils, sugar, sesame seeds, and chives - are plant-based. Just double-check your soy sauce brand if you follow a strict vegan diet, as some specialty varieties might contain fish derivatives. In which case you may substitute coconut aminos for the soy sauce to be 100% sure this is a vegan sesame salad dressing!

What's the difference between Japanese and Chinese sesame dressing?

First, this depends on if you're thinking of a creamy Japanese sesame dressing (or goma dressing) , OR a thinner Japanese s esame vinaigrette (like this recipe emulates). For creamy Japanese sesame dressings like the famous "Kewpie Sesame Dressing" (SO GOOD!) , they'll use ingredients like mayonnaise or tahini as a base to get the creamy texture. They typically have a milder, sweeter flavor profile. While Chinese sesame dressings tend to be more vinegar-forward (not thick or overly creamy) and use a combination of ingredients like green flower pepper oil, soy sauce (usually light soy sauce) , Zhenjiang black vinegar , sugar, sesame oil, garlic, Chinese tahini , Sichuan flower pepper, and/or crispy chili oil . My recipe in this post leans toward a Japanese-style sesame vinaigrette but can be easily adapted to create a creamy Japanese sesame dressing. *See the variations section above for details!

Can I make sesame dressing without sugar?

Yes, it's very easy to make sesame dressing without sugar with a few choices on how to approach a sugarless sesame dressing: Substitute 1 1/2 teaspoons of either maple syrup or honey for every teaspoon of sugar called for, or use 3/4 teaspoon of agave syrup in place of the sugar. But if you are looking for a no-added sweetener sesame dressing, you can substitute really sweet freshly squeezed pineapple juice or apple juice concentrate for the sugar or other traditional sweetener options. You may even use Stevia to taste, but I'm just not a fan and don't recommend fake chemical sweeteners because of all the health concerns assoicated with using them.

How can I make my sesame dressing thicker/creamier?

Adding tahini and/or mayonnaise to this sesame dressing will make it creamier (see the Variations section above for how much to add).

Can I use tahini instead of sesame seeds?

Yes, you can use tahini instead of sesame seedsin this sesame dressing recipe. It will have slightly less texture and depending on the brand and type of of tahini you're using (toasted sesame tahini or raw sesame tahini), it may have much less nutty sesame flavor.

Does sesame dressing need to be refrigerated?

While technically you don't have to refrigerate this sesame salad dressing recipe (if you leave out the chives), it's always best for the longevity of the dressing if you refrigerate it. It you didn't add the freshly minced chives and you leave it out on the counter overnight, it's not going to make you sick, but I'd still pop it into the fridge. This is just me and I like to err on the side of caution as it relates to food safety.

What's the difference between sesame oil and toasted sesame oil?

Regular sesame oil is pale yellow, mild-flavored, and extracted from raw sesame seeds. It's suitable for cooking at higher temperatures and has a neutral taste. Toasted sesame oil is amber-brown, intensely aromatic, and made from roasted sesame seeds. It has a strong nutty flavor, lower smoke point, and is typically used as a finishing oil rather than for cooking. The toasting process creates the distinctive color and rich flavor that makes toasted sesame oil a popular ingredient in Asian cuisines and sesame salad dressings.

Asian Sesame Dressing (Easy 5-Minute Homemade Recipe + Video)

Name: Asian Sesame Salad Dressing (Easy 5-Minute Recipe)
Prep time: 5 min
Total time: 5 min
Cuisine: Asian inspired
Ingredients: 1 tablespoon soy sauce (15g); 1 tablespoon white vinegar (15g) (sub rice wine vinegar); 2 teaspoons toasted sesame oil (10g); 1 teaspoon sugar (4.5g) (sub 1 1/2 tsp/10g honey or maple syrup); 1 tablespoon extra virgin olive oil (15g) (sub regular olive oil, grapeseed, or canola oil); 1 tablespoon toasted sesame seeds, partially ground (10g); 1 tablespoon chives, finely minced (4g) (sub scallions green parts only); 1/4 cup soy sauce (60g); 1/4 cup white vinegar (60g) (substitute rice wine vinegar); 2 1/2 tablespoons toasted sesame oil (35g); 4 teaspoons sugar (18g) (substitute 2 tablespoons/40g honey or maple syrup); 1/4 cup extra virgin olive oil (60g) (sub olive oil, grapeseed oil, or canola oil); 1/4 cup toasted sesame seeds, partially ground (35g); 1/4 cup chives, finely minced (15g); 1/2 cup soy sauce (120g); 1/2 cup white vinegar (120g) (substitute rice wine vinegar); 5 tablespoons toasted sesame oil (70g); 2 1/2 tablespoons (36g) sugar (substitute 1/4 cup/85g honey or maple syrup); 1/2 cup extra virgin olive oil (120g) (sub olive oil, grapeseed oil, or canola oil); 1/2 cup toasted sesame seeds, partially ground (70g); 1/2 cup chives, finely minced (30g)

Description

This Asian sesame salad dressing is the perfect balance of nutty, savory, and slightly sweet flavors that will elevate any salad, Asian slaws, noodle salads, grain or rice bowls. But it's just as tasty used as a marinade for chicken, salmon, and tofu or a dumpling dipping sauce. Unlike creamy Japanese-style dressings, this sesame vinaigrette is dairy-free, vegan-friendly, and has a clean, bright flavor!

Ingredients

Units

Small Batch Sesame Dressing (1/4 cup of Dressing)

1 tablespoon soy sauce (15g)
1 tablespoon white vinegar (15g) (sub rice wine vinegar)
2 teaspoons toasted sesame oil (10g)
1 teaspoon sugar (4.5g) (sub 1 1/2 tsp/10g honey or maple syrup)
1 tablespoon extra virgin olive oil (15g) (sub regular olive oil, grapeseed, or canola oil)
1 tablespoon toasted sesame seeds, partially ground (10g)
1 tablespoon chives, finely minced (4g) (sub scallions green parts only)

Medium Batch Sesame Dressing (1 cup of Dressing)

1/4 cup soy sauce (60g)
1/4 cup white vinegar (60g) (substitute rice wine vinegar)
2 1/2 tablespoons toasted sesame oil (35g)
4 teaspoons sugar (18g) (substitute 2 tablespoons/40g honey or maple syrup)
1/4 cup extra virgin olive oil (60g) (sub olive oil, grapeseed oil, or canola oil)
1/4 cup toasted sesame seeds, partially ground (35g)
1/4 cup chives, finely minced (15g)

Large Batch Sesame Dressing (2 cups of Dressing)

1/2 cup soy sauce (120g)
1/2 cup white vinegar (120g) (substitute rice wine vinegar)
5 tablespoons toasted sesame oil (70g)
2 1/2 tablespoons (36g) sugar (substitute 1/4 cup/85g honey or maple syrup)
1/2 cup extra virgin olive oil (120g) (sub olive oil, grapeseed oil, or canola oil)
1/2 cup toasted sesame seeds, partially ground (70g)
1/2 cup chives, finely minced (30g)

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Instructions

1. Toast the sesame seeds in a dry skillet over medium heat until golden and fragrant (about 4 minutes). Shake the pan often to ensure even browning. Watch them carefully as they can burn quickly.

2. Partially grind the toasted seeds using a mortar and pestle (or spice grinder, or the back of a spoon). Don't pulverize them completely - a coarse grind creates a nice texture.

3. Combine all of the ingredients in a small bowl (or a small jar with a lid) and whisk or shake until the sugar dissolves. Taste and adjust the seasoning if needed. For a sweeter dressing, add more sugar or honey. For more acidity, add more vinegar. For less acidity, add more olive oil. Enjoy!

Notes

For the best flavor, let the dressing sit for at least 15 minutes before using. This allows the sesame flavor to infuse and permeate the dressing. If you're in a hurry, it's still delicious right away, but the flavor develops beautifully with a little time.

For a long shelf-life sesame dressing which can be stored for at least 2 weeks in the refrigerator, omit the fresh chives and add them to the salad dressing (or directly to your salad) only when you're ready to eat the salad, or use dried chives (which won't give you the best flavor, but are certainly an option).

Find all the different ways to customize this sesame dressing in the main post including ginger-sesame dressing, creamy sesame dressing, and more!

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Condiments + Sauces + Dips
Method: Whisk
Cuisine: Asian inspired

Nutrition

Serving Size: 1 tablespoon
Calories: 72
Sugar: 1g
Sodium: 225mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5.9g
Trans Fat: 0g
Carbohydrates: 1.8g
Fiber: 0.3g
Protein: 0.8g
Cholesterol: 0g