Japanese sesame seed dressing
| | | | | |

Creamy Japanese Sesame Seed Dressing

This homemade Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.

This creamy Japanese sesame seed dressing has become one of our favorite of all time. Japanese cuisine is one of the kids’ favorite kinds of food. We often get Japanese food and along with that comes that delicious Japanese salad. My kids love it, so I had to make it at home for them. I am sure once you try it, you will enjoy it just as much as we do.

The Ingredients for Japanese Sesame Seed Dressing

Here are the ingredients that make this salad dressing recipe so delicious.

Creamy Japanese Sesame Seed Dressing Ingredients
Creamy Japanese Dressing Recipe Ingredients

The Ingredients List

  • 1/4 cup mayonnaise (veganaise for vegan version)
  • 1/4 cup sesame seed paste (tahini)
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame seed oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon grated ginger
  • 2 tablespoons sugar
  • 2 tablespoons water (or more as needed)

Other Dressings and Dips you will Like


Make it and keep it in the fridge for up to 4 weeks. It stays fresh and delicious for that long – if you manage to not consume it all before then that is. It is a versatile condiment that has the perfect umami flavour. Plus it is healthy and doesn’t contain any preservatives and additives that store-bought dressings do.

Making this recipe is so simple. It’s just a matter of mixing everything together and voila! You have a beautiful creamy recipe that you can enjoy any day of the week. It is creamy, thick, and has a subdued tangy sweetness.

Japanese sesame seed dressing
Creamy Japanese Sesame Seed Dressing

Blending the Ingredients for this condiment

I use my Japanese sesame seed dressing with various salads. It’s so delicious that it can be combined with so many vegetables and it will taste great with them.

Dressing in blender
In the blender

I use a hand blender but you can use a full sized blender if you prefer. The first thing to do is grate the ginger. I don’t peel my ginger, but if you prefer, you can scrape off the peel using a small knife or a spoon. Scrapping is the best way to remove the skin. Ginger peel is so soft that it easily scrapes off.

Add all of the ingredients into the blender and blend. It takes a little bit of time to mix everything together – depending on the consistency of your tahini. Some tahini is softer than others, so how quickly everything comes together will depend on that. If it’s too thick, add water as you go to thin it out a little. If your tahini is of a thinner consistency, then add less water.

Japanese Dressing in jar
In a Jar

I start with adding 2 tablespoons of water to the blender and then add more as or if needed. This is a better way to get the consistency you desire.

Serving Suggestions:

Enjoy this vinaigrette with:

Storing Suggestions:

Save any unused dressing in the fridge in an air tight jar. It will last up to 3 weeks in the fridge, so you can always make a larger quantity and keep it for daily use. Enjoy with a variety of salads. It will add a freshness to any boring salad. Just remove it from the fridge, shake the jar really well and serve.

Japanese sesame seed dressing

Stay Connected

If you like the recipe please leave a comment below. Don’t forget to sign up for the free newsletter and be the first to learn about all my new recipes. And, don’t forget to follow me on my social media accounts 
FacebookInstagramPinterest, and Twitter.

Creamy Japanese Sesame Seed Dressing

Course: Salad, SideCuisine: JapaneseDifficulty: Easy
Servings

24

servings
Prep time

9

minutes
Calories

29

kcal
Total time

10

minutes

This home made Japanese sesame seed dressing is so creamy and yet so light. It’s better than store-bought and will elevate your simple salad into something special.

Ingredients

  • 1/4 cup mayonnaise (veganaise for vegan version)

  • 1/4 cup sesame seed paste (tahini)

  • 2 tablespoons soy sauce

  • 1 tablespoon sesame seed oil

  • 2 tablespoons rice vinegar

  • 1 tablespoon grated ginger

  • 2 tablespoons sugar

  • 2 tablespoons water (or more as needed)

Directions

  • Grate the ginger – scrape off the skin / peel if needed. The peel is soft enough that not peeling the ginger works just as well.
  • Add all the ingredients to a hand blender or a regular full sized blender and blend.
  • Depending on the consistency of your tahini, add more water as needed. If the consistency is runny, you might not need too much water. If the tahini you use is thicker, then you might need more than 2 tablespoons of water.
  • Enjoy with a variety of salads, including my edamame mango salad. Store in the fridge for up to 4 weeks.

Frequently Asked Questions

What is Japanese salad dressing made of?

Japanese sesame seed dressing

The dressing is made of mainly mayonnaise, sesame seed paste (tahini), soy sauce, sesame seed oil, sugar, and a key ingredient – ginger. Ginger makes all the difference in this recipe. It can be enjoyed with salads but is also great with blanched vegetables such as broccoli, or snow peas.

Is Japanese sesame seed dressing Keto friendly?

Japanese Dressing in jar

My dressing is creamy and yet so light. Its main ingredients are mayonnaise and sesame seed paste, so it’s definitely Keto friendly, as well as gluten free. Just skip the sugar. Try replacing the mayonnaise with veganaise and it becomes Vegan friendly.

Can you make Japanese salad dressing with Japanese Mayo?

Japanese sesame seed dressing

The difference between regular mayonnaise and Japanese mayonnaise is that regular mayonnaise utilizes only the yolk of the egg instead of the whole egg. So, yes you can use Japanese mayonnaise in place of regular. Your dressing will be even creamier.


Check out other side recipes here.

Don’t forget to follow me

 FacebookPinterest, Instagram, and Twitter.

Similar Posts

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

One Comment