Asian sesame, ginger and lime dressing
- Preparation 5 min
- Servings about ¾ cup (180 ml)
- Freezing I do not suggest
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🥢 The homemade dressing I always keep in the fridge
This one is my go-to dressing. I whisk it together in five minutes with stuff I always have on hand, and it’s ready to wake up pretty much anything in my fridge. The toasted sesame, fresh ginger, lime and garlic give it that bright, fragrant edge that makes you want to put it on everything. Once you’ve tasted the homemade version, store-bought dressings just seem so bland.
🌰 The right balance of sweet, salty and tangy
It’s all about balance. Soy sauce brings the salt, honey rounds things out, rice vinegar and lime add the acidity, and toasted sesame oil signs off on everything with its nutty flavour. Whole sesame seeds add a little texture that makes all the difference. It’s the kind of dressing you can tweak to your taste in two seconds. A little more honey or lime depending on the mood.
🍜 Good on pretty much everything
I use it on salads, but it also shines on a poke bowl, cold noodles, grilled vegetables or even as a quick dip or marinade. It keeps for a week in the fridge in a jar, so I often make a good batch ahead of time. It’s the kind of little jar that turns an ordinary dinner into something that tastes like takeout.
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🫙 Make it ahead. It keeps well
This dressing keeps for up to a week in the fridge in an airtight jar. Double or triple the recipe without any trouble. Just shake it again before each use, since the oils naturally separate when sitting.
🌱 The vegan version
Simply swap the honey for maple syrup. You keep exactly the same sweet-salty balance, in a 100% plant-based version. The maple even adds a little depth that goes really well with the sesame.
🥜 The peanut version
For a richer, creamier dressing, think satay sauce, whisk in a tablespoon of peanut butter. Perfect over cold noodles or as a dip for raw vegetables.
🌰 Toast your sesame seeds
Toss the sesame seeds in a dry skillet over medium heat for a few minutes until they turn golden and fragrant. It multiplies the nutty flavour and makes the dressing even more aromatic.
⚖️ Adjust to your taste
This is a flexible recipe. More lime if you want it brighter, more honey if you prefer it mild, a splash of sriracha if you like heat. Taste and adjust before serving.
✅ What to use my asian sesame, ginger and lime dressing on?
It’s perfect on my Asian soba noodle salad or my Thai quinoa salad, but also on a Asian cucumber salad or a Asian style rice salad. It also works wonders on a poke bowl or grilled vegetables.
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Dressing
- ¼ cup (60 ml) rice vinegar
- 2 tbsp (30 ml) soy sauce or tamari
- 1 tbsp (15 ml) honey
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) neutral oil
- 1 tbsp (15 ml) sesame seeds
- 2 tsp (10 ml) freshly grated ginger
- 2 garlic cloves, finely minced
- Juice and zest of 1 lime
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Preparation
- In a Mason jar, combine the rice vinegar, soy sauce, honey, sesame oil, neutral oil, sesame seeds, ginger, garlic and lime juice and zest.
- Seal tightly and shake vigorously for 20 to 30 seconds, until the dressing is well emulsified and uniform.
- Taste and adjust as needed. A little more honey to mellow it out or more lime for extra tang. Use right away or store in the fridge, shaking again before each use.
A dressing made with toasted sesame oil, soy sauce, lime and ginger is the classic choice. The balance between salty, tangy and a touch of sweet enhances crunchy vegetables without weighing them down. That’s exactly what this homemade dressing does.
Pretty much everything: green salads, coleslaw, poke bowls, cold noodles, grilled vegetables, tofu, chicken or shrimp. It also works as a dip for raw vegetables or a quick marinade for a protein before cooking.
Up to a week in the fridge in an airtight jar. Since there are no preservatives, shake the jar before each use to re-emulsify the oils that have separated while sitting.
Yes, very easily. Swap the honey for maple syrup and you’re done. The rest of the ingredients are already plant-based. The maple even adds a lovely roundness that pairs beautifully with the sesame.
Yes, but you’ll lose that characteristic nutty flavour. Replace it with extra neutral oil and compensate with an extra spoonful of toasted sesame seeds to keep the sesame element.
No, this dressing does not freeze well. The oils and fresh aromatics break down in the freezer and the emulsion falls apart when thawed. It’s best enjoyed fresh, within the week after making it.
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