Crushed toasted sesame seeds give this dressing both flavour and a little texture. Fresh ginger keeps it bright, while soy sauce supplies enough salt that you may need no extra seasoning. It is particularly useful for cabbage and noodles, where a thin dressing would collect at the bottom of the bowl.
Sesame Ginger Dressing
Toasted sesame seeds with rice vinegar and fresh ginger
Crushed toasted seeds give a little texture to a ginger dressing seasoned with soy sauce and rice vinegar.
TypeDressings
Prep10 minutes
Cook3 minutes
Rest2 minutes
Total15 minutes
YieldAbout 180 ml
Servings6
Serving30 ml
DifficultyEasy
CuisineContemporary Asian-inspired
Ingredients
Batch
Instructions
Serving Ideas
- Toss with shredded cabbage and carrots, cold noodles, or steamed green beans.
Substitutions
- Maple syrup can replace honey. Use labelled gluten-free soy sauce if needed.
Chef Tips
- Stop toasting when the seeds smell nutty; they keep darkening in the hot pan, so tip them out promptly.
Storage
Refrigerate in a covered jar at 4°C or below and use within 3 days. Stir well because the seeds settle.
Allergen Notes
Contains sesame and soy; ordinary soy sauce usually contains wheat.