This simple sesame ginger vinaigrette is great on crunchy salads, noodles, and grain bowls. It also doubles as a stir-fry sauce and as a dip for dumplings.
Sauce is the finishing touch of any meal. Arguably, it’s also the most important one, since it dictates the entire flavor profile of a dish.
I stay away from most store-bought dressings since they’re almost always made with poor quality oils, too much sugar and salt, preservatives, and stabilizers. The texture of most bottled dressings freaks me out too, and honestly – there are few whose flavor I actually like.
I love to make my own dressings because I can control the quality of the ingredients and create the exact flavor I want. This Asian-inspired sesame ginger vinaigrette is one of my favorites and ideal for meal prep.
What’s In This Sesame Ginger Vinaigrette
This vegan gluten-free dressing is made with fresh ginger, sesame seeds, soy sauce, rice vinegar, maple syrup, and sesame oil. To make the dressing, just whisk all the ingredients together in a bowl, or shake them up in a jar. It really is that simple!
How to Use This Sauce
This sauce is savory, salty, nutty, and slightly tangy. It has a bit of a kick from fresh ginger and a touch of sweetness from maple syrup. You can use it as a finishing touch for tons of healthy meals…
- Salads – especially ones with crunchy veg like romaine, cabbage, carrots, or cucumbers.
- Soba noodles – warm or cold.
- Grain bowls – with literally any combo of grains, veg, legumes, tofu, etc.
- Sauteed vegetables – like broccoli, zucchini, mushrooms, etc.
- Veg dumplings or egg rolls.
How to Store This Sauce
Sesame ginger vinaigrette should be kept in the fridge in an airtight container (like a mason jar or dressing bottle). It will last for about 2 weeks. Oil separation is normal, so be sure to shake it before using.
More vegan sauces and dressings…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.Print
This simple sesame ginger vinaigrette is great on crunchy salads, noodles, and grain bowls. This recipe makes enough dressing for a handful servings – if you want it to last you for a while, double it.
- 1-inch knob fresh ginger, peeled and minced (about 1 tablespoon)
- 1 tablespoon toasted sesame seeds
- 3 tablespoons soy sauce or tamari
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon avocado oil, organic canola, or another neutral-tasting oil
- 1 tablespoon maple syrup or honey
- 1 tablespoon toasted sesame oil
- Combine all the ingredients in a bowl and whisk to incorporate. Alternately, combine everything in a jar and shake to incorporate.
- Keep in an airtight container in the fridge for up to 2 weeks.
Oil separation is normal – be sure to shake before using.
- Serving Size: 2 tablespoons
- Calories: 90
- Fat: 8.7 g
- Carbohydrates: 5.1 g
Keywords: dressing, vinaigrette, asian, sesame, ginger