This Asian sesame dressing is a 5-minute, no-cook Asian vinaigrette recipe that transforms salads into umami bombs!<\/p>\n There are typically two types of sesame dressing: creamy or vinaigrettes.\u00a0<\/p>\n They both have the similar basic ingredients: soy sauce, rice vinegar, toasted sesame oil, a sweetener such as honey or sugar, and sometimes white sesame seeds that have been ground in a mortar and pestle.<\/p>\n To make this dressing creamy, mayonnaise is added.<\/p>\n The beauty of this dressing is its versatility.<\/p>\n Despite it\u2019s Asian flavor profile, it\u2019s delicious on a variety of Asian and Asian-inspired dishes as well as basic leafy green salads, roasted vegetables, noodles, or even as a dipping sauce for vegan dumplings<\/a><\/span>. \u00a0<\/p>\n In fact, I developed this recipe for a simple quinoa edamame salad<\/a><\/span> and it would also work great on this Asian cabbage salad<\/a><\/span> or as a dipping sauce for these tofu lettuce wraps<\/a><\/span>.<\/p>\n This simple Asian sesame dressing has easy-to-find ingredients that any supermarket carries. Or maybe you already have them all on hand!<\/p>\n Soy sauce: <\/strong>I use Chinese light soy sauce for this dressing. Japanese shoyu (Kikkoman soy sauce) would probably work too. This is the only salt in this dressing and you can use low sodium soy sauce or gluten-free tamari if necessary.<\/p>\n Oil: <\/strong>A lot of similar Asian sesame dressing recipes call for extra-virgin olive oil. Speaking as a Spaniard, olive oil does not have the correct flavor profile for this vinaigrette and since we want the flavor of the sesame oil to be prominent, you should use a neutral-flavored oil as the base oil. I use sunflower oil but canola oil, vegetable oil, or avocado oil can all work.<\/p>\n Toasted sesame oil: <\/strong>Toasted sesame oil packs a flavor punch! Just a little goes a long way. Choose a good-quality oil with a lot of delicious nutty flavor.<\/p>\n Vinegar: <\/strong>Rice vinegar is a light vinegar that adds the necessary acidity without overpowering like apple cider vinegar would. If you don\u2019t have rice wine vinegar, you can substitute plain white vinegar.<\/p>\n Maple syrup: <\/strong>A small amount of maple syrup adds sweetness without tasting of maple. It\u2019s a less refined sweetener than white sugar.\u00a0<\/p>\n Equipment: <\/strong>To make this sesame dressing recipe you\u2019ll need just a mason jar with its lid, measuring spoons and a measuring cup. Alternatively, you can make this in a bowl and stir it well with a whisk or a spoon but the jar is more convenient.<\/p>\n Prep: <\/strong>Gather your ingredients. There are only five of them!<\/p>\n Combine: <\/strong>Measure each ingredient into the mason jar.\u00a0<\/p>\n Shake:<\/strong> Screw the lid tightly on the mason jar and shake the jar to combine.\u00a0<\/p>\n This vinaigrette is not emulsified. That means that the oil and water will begin to separate as soon as you\u2019re done shaking.<\/p>\n That\u2019s why I recommend making this vinaigrette in a jar instead of a bowl as you can easily just shake it up before using.<\/p>\n Taste: <\/strong>Give your sesame dressing a taste with a small spoon. You can easily adjust the balance of flavors to your liking: more sweet – add more maple syrup, more sour – add more vinegar, etc.<\/p>\n Aromatics: <\/strong>If you don\u2019t mind garlic breath, mince one or two cloves of garlic. To punch up the Asian-inspired flavors even more, mince a teaspoon or two of ginger as well.<\/p>\n Herbs: <\/strong>You can add some fresh herbs. Cilantro, chives, or green onion would go well.<\/p>\n Spice: <\/strong>Depending on what you\u2019re using this recipe for (spicy salad is a bit weird), you can add spice in the form of sriracha, chili crisp, red pepper flakes or sambal. This would be delicious if using this vinaigrette as a dipping sauce.\u00a0<\/p>\n Sesame seeds: <\/strong>Sesame seeds add crunchy texture and amp up the sesame flavor even more. You can toast them in a skillet over medium heat and then partially grind them in a spice grinder or mortar and pestle to release their nutty natural oils.<\/p>\n Soy sauce:<\/strong> I use Chinese light soy sauce but you can substitute Japanese soy sauce (Kikkoman), tamari, reduced sodium soy sauce, or coconut aminos for a soy-free sesame dressing.<\/p>\n Citrus: <\/strong>Substitute up to half the vinegar for freshly squeezed lime juice or lemon juice for tangy flavors.<\/p>\n Regular sesame oil is made from raw sesame seeds and is neutral-flavored and light. It is meant for cooking. Toasted sesame oil is made from toasting the sesame seeds first. It is dark brown, nutty and meant for flavoring. This recipe calls for toasted sesame oil.\u00a0<\/p>\n<\/p><\/div>\n Creamy sesame dressing is made by adding mayonnaise or tahini. Try adding either one tablespoon at a time until the desired consistency is reached.<\/span><\/p>\n<\/p><\/div>\n You can use apple cider vinegar but the flavor will be different and more fruity than rice vinegar.<\/p>\n<\/p><\/div>\n Since there are not fresh ingredients, this vinaigrette lasts a long time! Keep it in an airtight container such as a small jar in the refrigerator for up to two weeks.<\/p>\n<\/p><\/div>\n This Asian sesame dressing is vegan as written. It does not contain honey or white sugar which may be filtered with bone char.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n All the ingredients in this homemade sesame dressing are shelf stable.<\/p>\n Keep this dressing in stored in an airtight container such as the mason jar you made it in in the fridge for up to 2 weeks.<\/p>\n The oil and soy sauce separate as the vinaigrette sits so just give it a quick shake before drizzling over your favorite salad or noodles.<\/p>\n This sesame vinaigrette is delicious served over fresh green salads, quinoa salads<\/a><\/span>, or an Asian slaw which contains shredded cabbage, carrots and herbs.<\/p>\n This recipe is also similar to the dressing used in the viral cucumber salad recipe but vegan. Just chop up a cucumber or two and dress it with this Asian sesame dressing for a quick snack or side dish.<\/p>\n You could also use this sesame dressing as a sauce for soba or ramen noodles or over plain white rice.<\/p>\n I\u2019ve used it as a dressing for protein bowls or grain bowls.<\/p>\n It can also be used as a dipping sauce for gyoza, spring rolls, potstickers<\/a><\/span> or dumplings!\u00a0<\/p>\n This Asian sesame dressing is a 5-minute, no-cook Asian vinaigrette recipe that transforms salads into umami bombs!<\/p>\n![\"A](\"https:\/\/thestingyvegan.com\/wp-content\/uploads\/2026\/04\/Asian-sesame-dressing-photo.jpg\")
<\/figure>\nWhat is sesame dressing made of?<\/h2>\n
Why you’ll love this recipe<\/h2>\n
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![\"Pouring](\"https:\/\/thestingyvegan.com\/wp-content\/uploads\/2026\/04\/asian-sesame-dressing-picture.jpg\"\/)
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<\/figure>\nIngredients<\/h2>\n
How to make Asian sesame dressing<\/h2>\n
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<\/figure>\nVariations and substitutions<\/h2>\n
FAQs<\/h2>\n
Make ahead and storage tips<\/h2>\n
![\"A](\"https:\/\/thestingyvegan.com\/wp-content\/uploads\/2026\/02\/quinoa-edamame-salad-photo.jpg\"\/)
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<\/figure>\nHow to serve Asian sesame dressing<\/h2>\n
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<\/div>\nAsian Sesame Dressing<\/h2>\n