Sesame Ginger Vinaigrette

By Martha Rose Shulman

Published February 8, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
5 minutes
Rating
4(386)
Comments
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My decision to devote this week’s recipes to salad dressings was partly a reaction to my son’s request for a bottled sesame ginger dressing. “We don’t buy dressings in this house,” I said huffily. The next day I looked at a bottle of sesame soy ginger dressing at a local market and was horrified to see that the second listed ingredient was sugar. I thought: I can make something sort of sweet and do better than that. And so I did. This dressing is great with green salads and cooked vegetables, as well as with noodles and grains.

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Ingredients

Yield:Makes ⅔ cup

  • 1 garlic clove, finely minced or puréed

  • 1 teaspoon finely minced ginger

  • 3 tablespoons rice vinegar

  • 1 teaspoon soy sauce

  • 1 teaspoon brown sugar or agave nectar

  • 5 tablespoons canola oil or light sesame oil

  • 2 tablespoons sesame oil

  • 1 tablespoon toasted sesame seeds

Ingredient Substitution Guide
Nutritional analysis per serving

1 gram carbs; 176 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 19 grams fat; 55 milligrams sodium; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all of the ingredients in a minichop or blender (because the amounts are small, I prefer a minichop) and blend until homogenized.

Tip

  • Advance preparation: This dressing keeps for several days in the refrigerator.

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Ratings

4 out of 5
386 user ratings
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Comments

Nathan Zalman

I'm assuming that "2 tablespoons sesame oil" refers to the dark, toasted variety, and "light sesame oil" refers to the untoasted kind (as opposed to a special "lite" variety) For clarity you might want to specify this in the ingredient list.

Taran

I doubled the recipe and added half an avocado. It was lovely. We used it over a bowl of steamed carrots, kale and broccoli with tofu and chopped almonds. Highly recommend!

Karen in Montreal

You can always use honey instead of brown sugar or agave (except in baking). And for salad dressing, changing things up a bit is half the fun. I bet maple syrup would be good too ...

Emily

In a pinch, this worked for me just fine, but it was just "okay"

Neal

I'm making cabbage ramen salad for Easter this year and I think this will be the perfect dressing! Hope the kids will like it!

yummy and heres what i would do different next time

Made as directed and it is a wow. An effort saver was to chop up the garlic and ginger in the mini chop before adding the other ingredients.

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