This Asian Sesame Dressing is one of my favorite salad dressings because it’s easy to make using ground sesame seeds, Kewpie mayonnaise, and simple Asian pantry staples. With delicious layers of nutty, savory, and tangy flavors, it takes leafy green salads and cabbage slaw to the next level.
I eat a salad for lunch every day, so I need options for salad dressings. From Blue Cheese Dressing to Italian Dressing, you’ll always find a few bottles of ready-to-serve homemade salad dressings in my fridge.
Sesame Salad Dressing
Sesame dressing is an Asian-inspired salad dressing made from toasted and ground sesame seeds, mayonnaise, sesame oil, soy sauce, rice vinegar, and a few extra ingredients to round out the flavors. After toasting them in a hot skillet, the sesame seeds are ground in a mortar and pestle (or a spice grinder, coffee grinder, or Japanese suribachi) to create a coarse meal that gives the dressing both texture and flavor. It’s a creamy dressing with layers of savory, nutty flavors, plus just enough sweetness to balance.
What’s better, this creamy sesame dressing has a longer shelf life than most other vinaigrettes and sauces because it isn’t made with any fresh ingredients, like herbs or garlic. To me, a longer shelf life means having a jar in my fridge at all times. I can reach for it whenever I want a simple salad or cabbage slaw to get a boost of richness and flavor.
Ingredients and Substitutions
Like most of my dressing and sauce recipes, this sesame salad dressing recipe only requires a handful of pantry staples. There are a few substitutions available as well if you happen to be out of something or can’t find a certain ingredient:
- Sesame Seeds: I used white sesame seeds, but this recipe works well with black sesame seeds or a mix of both. Keep a close eye on the black sesame seeds while toasting, as it will be harder to see a color change.
- Mayonnaise: I always use Kewpie mayonnaise for creamy Asian salad dressings and sauces. Kewpie mayo is made with egg yolks instead of whole eggs, giving it a richer, smoother, creamier texture.
- Soy Sauce: I usually use low-sodium soy sauce in my cooking to have more control over the salt levels. Tamari works as a substitute if you need a gluten-free option.
- Oil: Sesame oil is best, of course.
- Mirin: This rice cooking wine adds sweetness and tang. I buy mine from my local Asian grocery store. If you can’t find any, use dry vermouth as a substitute.
- Vinegar: I use rice vinegar because its mellow flavor doesn’t overpower the dressing. Apple cider vinegar is another good option. White vinegar will also work, but it will make the dressing taste extra tangy.
- Sugar: I used a pinch of white sugar to balance the savory flavors. Honey can be used as a substitute.
How to Make Sesame Dressing
Toast: I start by toasting the sesame seeds in a dry medium skillet over low to medium heat. I know they’re done when they are very fragrant and have started to turn golden brown.
Grind: Once they’re toasted, I transfer the sesame seeds to a spice grinder or mortar and pestle. I grind them until they resemble a coarse meal (it’s okay if some whole seeds are left behind).
Combine: In the mortar and pestle or a small jar with a lid, I combine the ground sesame seeds with the remaining ingredients. Finally, it’s ready to drizzle over a salad or be stored away for later.
Chef Tip + Notes
Never skip toasting the sesame seeds. This crucial step not only unlocks the seeds’ hidden nutty flavors and irresistible aroma but also dries them out. Cooled and dried sesame seeds are ground into a lighter powder, while untoasted seeds contain more oil and may turn into a paste when ground.
- Keep them moving: You need to constantly stir the sesame seeds while they’re toasting in the pan. If left alone, they can go from golden to burnt in an instant.
- Wait for them to cool: After toasting, set the sesame seeds aside on a plate to cool. Grinding them while still hot will result in a sesame seed paste rather than a dry, coarse meal.
- Roast the sesame seeds: Making a double or triple batch of dressing? You can roast a bigger batch of sesame seeds in the oven instead. Lay them in an even layer on a baking sheet and roast at 350°F for 3 to 6 minutes, or until golden brown and fragrant, stirring halfway through. Keep a close eye on them to prevent them from burning.
- No mortar and pestle? Pulse the toasted sesame seeds in a clean coffee grinder, a small blender, or a food processor instead.
- Alcohol-free version: Feel free to omit the mirin/dry vermouth from the recipe and increase the rice vinegar to 3 tablespoons total.
Serving Suggestions
If I don’t want the lip-puckering tang of a classic vinaigrette or a heavier, creamier dressing on my salad, I reach for this sesame dressing. It has the best of both worlds—well-balanced savory, tangy, and nutty flavors and a pourable consistency. This makes it one of my favorites to drizzle over simple leafy green salads, Asian-inspired salads, and cabbage and carrot slaw.
It also makes a great dip to serve alongside veggies. I’ll usually surround the bowl of dressing with carrot matchsticks, snap peas, celery sticks, or even spring rolls when I need a healthy snack for game day.
Make-Ahead and Storage
Make-Ahead: Toast and grind the sesame seeds, then keep them in a sealed jar in your pantry up to 1 week before making the dressing. Or, make the dressing a few hours ahead of serving it with your desired meal.
How to Store: Store the dressing in an airtight container in the refrigerator and use within 7-10 days.
More Dressing Recipes
- Poppy Seed Dressing
- Green Goddess Dressing
- Lemon Vinaigrette Dressing
- Homemade Greek Dressing
- Caesar Salad Dressing
Sesame Dressing Recipe
Ingredients
- 3 tablespoons white sesame seeds
- 4 tablespoons mayonnaise, Kewpie
- 3 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 tablespoon miri or dry vermouth
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
Instructions
- Add the sesame seeds to a medium-sized sauté pan and toast over low to medium heat, stirring constantly. They will turn lightly browned.
- Let them cook slightly before adding them to a spice grinder or mortar and pestle. Grind in a circular motion until they become like a meal. It’s good if there are still some whole seeds.
- In the mortar, add the additional ingredients and mix until combined. Serve with shredded cabbage or your favorite salad.
Sesame Dressing Recipe