Sesame Soy Vinaigrette

Sesame Soy Vinaigrette

A savory, tangy dressing whisked together in minutes for crisp salads and chilled noodles.

Total 10 min Makes 16 oz Calories 110/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Soy, Sesame, Wheat

This vinaigrette balances toasted sesame oil, soy sauce, and rice vinegar with a touch of sweetness and fresh ginger. It comes together with a quick whisk, no cooking required, and keeps well in the fridge for easy weeknight salads, noodle bowls, or marinades.

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup toasted sesame oil
  • 1/3 cup vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. In a medium bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, vegetable oil, and honey until the honey dissolves completely.

  2. Add the grated ginger and minced garlic, and whisk to combine.

  3. Stir in the toasted sesame seeds, sliced green onions, and red pepper flakes.

  4. Transfer to a sealable jar or bottle and shake vigorously until fully emulsified, about 30 seconds.

  5. Use immediately or refrigerate in an airtight container for up to 1 week; shake well before each use.

Rate this recipe

★ 3.4 (1)

Sesame Soy Vinaigrette

This vinaigrette balances toasted sesame oil, soy sauce, and rice vinegar with a touch of sweetness and fresh ginger. It comes together with a quick whisk, no cooking required, and keeps well in the fridge for easy weeknight salads, noodle bowls, or marinades.

10 min 16 oz 110 cal

Ingredients

  • 1/2 cup soy sauce
  • 1/3 cup rice vinegar
  • 1/3 cup toasted sesame oil
  • 1/3 cup vegetable oil
  • 3 tablespoons honey
  • 2 tablespoons fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tablespoons toasted sesame seeds
  • 2 green onions, thinly sliced
  • 1/4 teaspoon crushed red pepper flakes

Method

  1. 1

    In a medium bowl or jar, whisk together the soy sauce, rice vinegar, toasted sesame oil, vegetable oil, and honey until the honey dissolves completely.

  2. 2

    Add the grated ginger and minced garlic, and whisk to combine.

  3. 3

    Stir in the toasted sesame seeds, sliced green onions, and red pepper flakes.

  4. 4

    Transfer to a sealable jar or bottle and shake vigorously until fully emulsified, about 30 seconds.

  5. 5

    Use immediately or refrigerate in an airtight container for up to 1 week; shake well before each use.