Creamy Sesame Ginger Salad Dressing
A silky, emulsified dressing that marries nutty toasted sesame with sharp ginger and garlic for bold, layered flavor. The combination of avocado oil, mayonnaise, and sesame oil creates a luxurious texture that clings beautifully to greens and vegetables. Rice vinegar and honey provide bright acidity balanced with subtle sweetness, while tamari adds savory umami depth. This dressing works for anyone seeking restaurant-quality results at home—it's foolproof when blended properly. Serve over crisp Asian-inspired salads, drizzle on grain bowls, or use as a dipping sauce for spring rolls and vegetables. Unlike bottled versions, this fresh blend delivers complex flavor with no preservatives, tasting noticeably fresher within hours of making.
Ingredients
- ⅓ cup rice vinegar
- ½ cup avocado oilneutral oil (grapeseed, light olive, sunflower)1:1vegannut-free
same result with different oil
Full guide → - 2 tablespoon toasted sesame oil
- 3 tablespoon mayonnaise
- 3 tablespoon honey
- 3 tablespoon tamari
- ½ teaspoon minced ginger
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- 1
Combine all dressing ingredients in a blender.
- 2
Blend until well combined and the dressing has emulsified.
- 3
Transfer to a glass jar for storage.
Tips
Blend for a full 30-60 seconds after all ingredients are added. The dressing thickens noticeably as the emulsion develops; you'll see it transform from separated to creamy and cohesive.
Use room-temperature ingredients, especially the mayo and oil. Cold ingredients emulsify less readily and may break. If dressing separates, re-blend briefly or whisk in a teaspoon of water.
Toast sesame oil must be dark and fragrant—avoid using regular sesame oil, which lacks the nutty flavor. Start with 1.5 tablespoons if you prefer milder sesame notes, then adjust to taste.
Good to Know
Glass jar, refrigerator, up to 7 days.
Make up to 7 days in advance. Shake or re-blend if separation occurs.
Drizzle over salads, grain bowls, roasted vegetables, or use as a dipping sauce for spring rolls and dumplings.
Common Mistakes
Blend only briefly to avoid over-mixing; over-blending can break the emulsion and create a thin, separated dressing.
Use cold or just-from-fridge ingredients to prevent fast separation; let mayo and oils sit at room temperature for 10 minutes first.
Skip the blender and whisk by hand to avoid a broken dressing; blending is essential for proper emulsification.
Substitutions
Dairy-Free Swaps
Vegan Options
same result with different oil
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make this dressing without a blender?
Blending is strongly recommended for proper emulsification. You can whisk by hand, but the dressing will be thinner and less creamy. Add ingredients slowly while whisking constantly, or use an immersion blender as an alternative.
What if my dressing breaks or separates after blending?
Re-blend for 15-20 seconds, or add a teaspoon of water and whisk vigorously. Separation usually happens if oils were too cold or the blend time was too short. Once emulsified, store in a cool place to prevent future separation.
Can I freeze this dressing?
Not recommended. Freezing breaks the emulsion and separates the oils from other ingredients, ruining the creamy texture. Refrigerator storage for up to 7 days is ideal. Shake well before each use if minor separation occurs.