Sesame Ginger Vinaigrette Recipe (2024)

I'm assuming that "2 tablespoons sesame oil" refers to the dark, toasted variety, and "light sesame oil" refers to the untoasted kind (as opposed to a special "lite" variety) For clarity you might want to specify this in the ingredient list.

I doubled the recipe and added half an avocado. It was lovely. We used it over a bowl of steamed carrots, kale and broccoli with tofu and chopped almonds. Highly recommend!

You can always use honey instead of brown sugar or agave (except in baking). And for salad dressing, changing things up a bit is half the fun. I bet maple syrup would be good too ...

Made this exactly how it said minus the toasted sesame seeds....and it was great. I'll try honey instead of brown sugar next time.

I can't tell you how happy I am to find this recipe. It's delicious on salads and vegetables. I double the recipe and to save time, use a microplane to grate the ginger and garlic. You can shake all the ingredients in a jar and don't need to drag out the blender. I add 1/2 tsp of fish sauce at the end. It makes me crave salad again!

My husband is on the FODMAP diet for IBS and cant cook w any garlic or onion. This is great anyway. As is many dishes I found out.

I doubled the recipe and used a stick blander in a wide-mouth quart jar. Delicious!

the sesame was a little too strong for me, I was wanting a bit more complexity and a titch more sweetness.

I added some finely minced candied ginger and used a splash of maple syrup instead of the honey. Added a little white miso and toasted sesame paste & skipped the sesame seeds

Today I enjoyed this dressing with salad greens from my garden and tuna for protein, and it was spectacular! I made exactly as written, used agave instead of brown sugar. This is definitely a keeper!

Made this to go on a Napa cabbage and carrot slaw. I used maple syrup for the sweetener. I did not have rice wine vinegar so I used champagne vinegar and replaced 2 tbsp with Mirin. I used sunflower oil for the 5 tbsp of oil. I somehow skipped over the emulsifying part of the directions but honestly didn’t miss it, and the sesame seeds add a nice little crunch. Next time I make it I’m going to add a little chili oil or red pepper flakes for some heat. Delicious, and really perfect for a slaw.

I made this without sesame seeds, and used canola oil for the five tablespoons of oil and toasted sesame oil for the remaining two tablespoons. For the sugar, I used a tablespoon of brown sugar. I peeled the clove of garlic and a bit of ginger root, and tossed all of the ingredients into the Vitamix to purée. It emulsified beautifully, and I didn’t need to mince the garlic or ginger. The flavor was on point: fresh and bright with just enough sesame to not be overpowering.

I made this recipe following some of the suggestions - doubled it, shook in a jar, and added fish sauce. I also used only sesame oil - the plain/virgin kind and toasted. I think the next time I’ll add a few red pepper flakes for a little more zing. Nice flavors and my boyfriend enjoyed it too!

This was a very good recipe, I used precut broccoli slaw and added gluten free cooked, cooled, ramen noodles

Yummy and a great consistency. I reduced the oil by 1 T. Martha Rose Shulman's recipes were for her column Recipes for Health. They generally reduce fat and sugar to the bare minimum for the intended result. Don't skip the sesame seeds as they are the emulsifiers.

As read in a few other comments, I used honey as a sweetener. I also omitted the seeds because of not having any around. I used avocado oil in place of light sesame or canola oil. I had it tonight with my salad and it was a deliciously refreshing change from my usual of balsamic vinaigrette. Highly recommended!

I can't tell you how happy I am to find this recipe. It's delicious on salads and vegetables. I double the recipe and to save time, use a microplane to grate the ginger and garlic. You can shake all the ingredients in a jar and don't need to drag out the blender. I add 1/2 tsp of fish sauce at the end. It makes me crave salad again!

terrific - doubled it. Used balsamic vinegar and olive oil, toasted the sesame seeds.

Delicious recipe, though it was a little more vinegary than I prefer, so I added another teaspoon of brown sugar and it was perfect for me.

I doubled the recipe and used a stick blander in a wide-mouth quart jar. Delicious!

I didn’t have any toasted sesame seeds so I used sesame paste instead. It was so good we ended up not just using it on the salad, but also poured some on the leftover rice from dinner and eating it with that too! Next time I will try it as written. Someone else said they put it on steamed veggies and I’m excited to do that.

Made this recipe and was surprised when the consistency turned to that of whipped mayonnaise. It was tasty and a good sauce or addition to any meal/salad.