Sesame Ginger Dressing (Paleo, Whole30, Vegan)

This zesty, creamy sesame ginger dressing is the versatile Asian-inspired flavor-booster that you need in your kitchen arsenal. It only takes a few minutes to blend up and you can use it as a salad dressing, dipping sauce, or a quick marinade!

A spoon is lifting up a spoonful of sesame ginger dressing from a clear jar.

If you’re looking for something that’ll quickly transform boring veggies and meat into something spectacular, make this Whole30-compatible, vegan, and gluten-free sesame and ginger dressing! Similar to my All-Purpose Stir-Fry Sauce, this dressing is savory, tangy, and slightly sweet—but the addition of nutty sesame and zingy fresh ginger takes it to another level!

A hand is pouring sesame ginger sauce onto a plate of roasted carrots.

How to use this dressing

I love using this sesame ginger dressing as a simple vinaigrette for Asian-inspired salads (like this cabbage slaw) but this sauce doesn’t just pair beautifully with greens. You can also toss it with zoodles (zucchini noodles) and shredded roast chicken or Kalua pig for a simple meal or even drizzle the sauce on a finished stir-fry! This dressing also tastes great as a fantastic dipping sauce for raw vegetables or spooned on top of roasted vegetables like Whole Roasted Cauliflower or roasted kabocha squash.

You can also use it as a quick marinade for chicken, pork, fish, or shrimp—but don’t marinate the protein for more than 30 minutes or the enzymes in the fresh ginger may make the texture of the meat unpalatably mushy.

Ingredients

An overhead shot of the raw ingredients for sesame ginger dressing.

Tahini: This Middle Eastern condiment made with ground toasted sesame seed adds creaminess and a nutty flavor to the dressing. My favorite brand is Soom Foods tahini. If you’re allergic to sesame, you can substitute your favorite nut butter.
Toasted sesame oil: Adds a concentrated hit of sesame flavor.
Fresh ginger: I like to freeze my ginger and use a Microplane rasp grater to shave super-fine ginger snow into the dressing. Please note that the fresh ginger has an enzyme in it that breaks down protein—so if you’re using this sauce as a meat marinade, don’t let it marinate for more than a few minutes before cooking it!
Extra virgin olive oil or avocado oil: Adds richness to the dressing.
Rice vinegar: Use an unseasoned rice vinegar to add acidity to the dressing.
Orange juice: Adds both tang and sweetness to balance the flavors of the dressing. To make it more keto-friendly, just use more rice vinegar or fresh lime juice.
Coconut aminos: My preferred soy sauce alternative that imparts umami to the dressing. If you want to substitute tamari, use a little less because it’s saltier than coconut aminos.
Garlic: A good dressing always needs a couple of garlic cloves!

How to make sesame ginger dressing

Combine the ingredients in a jar

In a pint-size or larger mason jar, combine the extra virgin olive oil, rice vinegar, orange juice, coconut aminos, ginger, tahini, garlic, and toasted sesame oil.

Adding a spoonful of toasted sesame oil to a mason jar filled with ingredients to make sesame ginger dressing

Emulsify the dressing

Use an immersion blender to combine the sauce until smooth.

An Asian woman in a gray apron is using an immersion blender to mix sesame ginger dressing in a small mason jar.

If you don’t have a stick blender, you can screw a lid onto the Mason jar and shake the heck out of it. Also, a hand whisk or milk frother works great to mix the dressing.

Closeup view of an immersion blender mixing sesame ginger sauce in a glass jar.

Now use this sesame ginger dressing on all the things!

How do you store the dressing?

You can store the sesame ginger dressing in the fridge for up to 4 days in a sealed container. The dressing may separate in the fridge, so shake it up or whisk it thoroughly before serving.

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).

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