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Homemade Sesame Ginger Dressing that Packs a Punch
It can be really tempting to pass up the fresh ginger at grocery stores.
It looks intimating and difficult to cook with. Seriously, how do you make something out of all those little legs?
Well, the good news is that a little goes a long way. Fresh ginger is very zesty. Rarely do you need much in your dish.
I always think about the first person to taste an ingredient or figure out how to cook with it. Can you imagine the look on the first person’s face to bite into a root of ginger? It must have felt like an explosion happened in their mouth!
I love this easy sesame ginger dressing because it adds zing to whatever you add it to. This healthy homemade dressing is vegan, and great on salads, veggies, tofu, and meats.
This dressing takes advantage of the flavorful combination of ginger, soy sauce, sesame oil, rice vinegar and lime. Simple ingredients that never disappoint. Keep them in your pantry so you can whip up Asian inspired sauces at any time.
Grab a jar, ready your ingredients, and set aside 5 minutes of your time to make this flavor packed dressing!
How Long Does this Sesame Ginger Dressing Keep?
This dressing will last covered in the refrigerator for 1 week.
Mason jars are perfect for making meal prep dressings like this one. They are easily sealed and have measurements on them for easy mixing.
These 16 oz. jars are the best size for dressings. They are big enough for a one or two week batches, but small enough to easily fit inside your refrigerator door. (Note: I used an 8 oz. jar in this post because all my 16 oz. jars were filled with an early spring batch of pickles!).
How Can I Use this Sesame Ginger Dressing for Meal Prep?
This dressing will last about a week covered in the refrigerator. When fresh aromatics such as garlic, onion, or shallots are added to a dressing, the shelf life reduces.
As a rule of thumb, if dressing doesn’t have any fresh ingredients in it, it should last close to a month. If it does (like this recipe), it will last closer to a week. This balsamic vinaigrette is just oil and vinegar, so it will last longer.
I love making this dressing in a jar because you can easily store it and have it on-hand throughout the week. Keep reading for some ideas on how to use this in your meals.
What Can I Use This Sesame Ginger Dressing On?
Did I mention that this dressing is crazy flavorful? Here are a few ideas to make a meal out of this dressing.
Slaw – Add to thinly sliced cabbage and/or carrots for an Asian inspired slaw. Replace the sauce in this recipe for a quick and filling vegan meal.
Salad – This is a great salad dressing. Pour this over a bowl of lettuce or kale. Add some thinly sliced root vegetables like carrots, turnips and radishes.
Cucumber Salad – Pour this dressing over some sliced cucumbers and let marinade for 15 or so minutes. These will get better with time in the refrigerator (think pickles).
Tofu or Chicken – This dressing is great for marinating tofu and chicken. Marinate overnight in the refrigerator. Or simply add to cooked tofu or chicken to spruce things up.
Let’s Talk About Ingredients
This dressing uses the delicious combination of ginger, soy sauce, rice vinegar, and sesame oil. These simple ingredients create a balance between sweet, zesty, and savory.
Ginger – Pick ginger that has shiny, taut skin. Peel before grating.
Garlic – When picking garlic, choose a bulb that is heavy and firm with tight skin. It shouldn’t have any soft spots.
Soy Sauce – I always use low sodium soy sauce. Regular soy sauce has 920 grams of sodium (or 38% of recommended daily value) versus 575 grams (24%) for the light version. Use tamari to make this dressing gluten free (soy sauce has wheat in it).
Rice Vinegar – A lesser used vinegar, but a good one to have in your pantry. It is much less harsh than other vinegar types and even a little sweet. You’re not going to get that acid blast as much with rice vinegar.
Lime – Choose heavy, green limes that have a little bit of give when gentry squeezed. This softness indicates that the limes are juicy. But not too soft, or that means it is overripe.
Sesame Oil – Preferably toasted, like this one.
Olive Oil – Extra virgin is best. This will add some body to the dressing to offset all of the liquid from the lime, soy sauce, and rice vinegar. This oil from California Olive Ranch offers the best price, taste, and availability combination. It is what I use every day.
Tahini – For a creamier dressing, add some tahini. But, it’s not necessary.
Want More Dressings? Check These Out.
Tasty sauces and dressings are a secret weapon for any cook. They can turn a dish from average to delicious in a matter of seconds.
Top off a dish with one of these delicious recipes and it will taste better:
Sesame Ginger Dressing
- 1 Tbsp. ginger (about one 2" piece), grated
- 1 clove garlic, grated
- 2 Tbsp. soy sauce (preferably low-sodium, use tamari to make gluten free)
- 3 Tbsp. rice vinegar
- 1 lime, juice only
- 1/4 cup toasted sesame oil
- 2 Tbsp. olive oil
- 1 Tbsp. tahini (optional, add if you want a creamier sauce)
- Add all ingredients to a jar. Shake for 20 seconds to combine.
- Store covered in refrigerator for up to a week. Remove from refrigerator 20 minute before using for oil to liquify. Shake to combine.