A Cooking Class Favorite

Looking for a vegan salad dressing to drizzle? Or dip?

This sesame-ginger dressing is favorite at the plant-based cooking classes that I teach.

The ginger and toasted sesame oil give it a distinctively Asian flavor, which tastes delicious over rice bowls, roasted cauliflower, and of course, green salads. And it’s good as a dip for fresh spring rolls too.

This sesame-ginger dressing is as versatile as it is flavorful.  Here are my favorite ways to enjoy it.

7 Ways to Serve Sesame-Ginger Dressing 

  • Veggie Rice Bowl: Layer in a bowl: cooked quinoa or rice, baby spinach, roasted cauliflower, and cooked chickpeas. Drizzle with Sesame-Ginger Dressing. Sprinkle with slivered almonds.
  • Veggie Dip: Dip roasted cauliflower, fresh carrots, and cucumber slices in it.
  • Veggie Topping: Drizzle over cooked asparagus or broccoli or toss with cooked green beans.
  • Salad Dressing: Thin and drizzle over green salad or massage into kale.
  • Pasta Sauce: Toss with cooked pasta, or thin and heat cooked pasta in it.
  • Kale Chips: Toss with kale and bake at 300° F. for 1-2 hours until crispy.
  • Dipping Sauce: Dip fresh spring rolls in it.
Sesame Ginger Dressing
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Sesame-Ginger Dressing

This versatile dressing is simply splendid drizzled over rice bowls, steamed broccoli, roasted cauliflower, green or kale salads, or used as a dip for cucumbers.
Prep Time10 mins
Course: Salad Dressing, Sauce
Cuisine: American
Keyword: gluten-free, vegan
Servings: 8 2-tablespoon servings
Calories: 116kcal
Author: Heather Reseck


  • ½ cup tahini
  • ¼ cup lemon or lime juice
  • ¼ cup water
  • 2 tablespoons gluten-free tamari or soy sauce
  • 1 tablespoon organic sugar or other sweetener
  • 1 tablespoon toasted sesame oil
  • 1- inch piece fresh ginger peeled and sliced
  • 1 garlic clove pressed or minced
  • ¼ teaspoon salt


  • Process tahini, lemon juice, water soy sauce, sugar, sesame oil, ginger, garlic, and salt in a blender or food processor until smooth and creamy.
  • Add more water as needed to make it a pourable consistency.
  • Transfer to a jar and refrigerate. Stir before serving. Thin with additional water if needed. Makes about 1 cup.


  • Sesame-Ginger Dressing with Sesame Seeds: Add 2 teaspoons toasted sesame seeds. Garnish with sesame seeds.
  • Soy-Free Sesame-Ginger Dressing: Substitute coconut aminos for tamari
  • Sugar-Free Sesame-Ginger Dressing: Reduce lemon juice to 3 tablespoons. Omit sugar. 
  • Oil-Free Sesame-Ginger Dressing: Omit sesame oil.
  • Instead of mincing or grating the ginger, save time by letting the blender grind it up.  Peel the ginger with a spoon and then slice it crosswise to avoid long ginger fibers that may not blend.


Serving: 2tablespoons | Calories: 116kcal | Carbohydrates: 6g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 330mg | Potassium: 86mg | Fiber: 1g | Sugar: 2g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg