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–+ servings
plated sesame ginger salad with grilled japanese bbq tenderloin

Sesame Ginger Vinaigrette

5 from 1 vote
Print Recipe
Course: Dressing, Vinaigrette
Cuisine: Asian
Keyword: Asian, Chinese, Dressing, Ginger, Salad, Sesame, Vinaigrette
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 15 servings
Author: Chef Tony Zentgraf
This vinaigrette takes some prep ahead of time but the final dressing is a flavor packed ginger kick. It is delicious!
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Recipe Multiplier

  • 2 tbsp Sesame Oil
  • 1 tbsp Chili Oil
  • ¾ cup Pickled Ginger Juice
  • ½ cup Light Soy Sauce (use Tamari if you want recipe to be Gluten Free)
  • ½ tbsp Dry Chinese Mustard Powder
  • 3 tbsp Honey
  • ½ tsp Kosher Salt
  • ½ tsp Ground Black Pepper
  • 1 cup Canola Oil
  • 1 tbsp Sesame Seeds
  • 2 tbsp Scallions sliced
  • 1 tbsp Pickled Ginger minced

Instructions

Pickled Ginger

  • First you will need to make the Pickled Ginger as this recipe calls for the juice from the pickled ginger as well as the ginger itself.
    Once you have made the pickled ginger you can save in the refrigerator for a couple of months. It is great in marinades, sauces and dressings.
    Pickled Ginger recipe here.

Assembling the Vinaigrette

  • Combine all ingredients except the last four ingredients in bowl of a blender.
  • Drizzle in the Canola Oil as you whisk or while the blender is running.
    The dressing will not stay emulsified but it is good to get it emulsified from the start to be able to taste it to ensure flavors are correct.
  • Add the remaining ingredients and mix to combine.
    Use on Asian green salads, cold noodle salads or as a marinade.
    Enjoy!
    Asian Chopped Salad with Sesame Ginger Vinaigrette & Japanese BBQ Pork Tenderloin
    Sesame ginger vinaigrette tossed salad with napa cabbage, romaine, blanched snap peas, scallions thai basil and mandarin oranges

Notes

  • This dressing does not stay emulsified. It will separate. You can substitute the chili oil for more sesame oil if you do not like spice.
  • The spice level is mild for the dressing but you may want to adjust depending on your tolerance of spice.
  • The spice level of chili oil can also depend on if you make it yourself vs store brand of chili oil.
  • Can substitute Tamari for Soy Sauce to make this vinaigrette Gluten Free.
  • Dressing makes approximately 2 1/2 cups.
  • Asian Chopped Salad with Sesame Ginger Vinaigrette & Japanese BBQ Pork Tenderloin