Creamy Sesame-Ginger Dressing
Updated June 26, 2025
Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup freshly squeezed lemon juice, plus more as needed
¼ cup seasoned rice vinegar, plus more as needed
5 tablespoons white miso
2 tablespoons honey
2 teaspoons toasted sesame oil
6 garlic cloves, thinly sliced
1 (3-inch) piece fresh ginger, peeled and thinly sliced
1 fresh jalapeño, stemmed (seeded if desired) and sliced
½ cup neutral oil
Kosher salt
Nutritional analysis per serving
24 grams carbs; 469 calories; 25 grams monosaturated fat; 12 grams polyunsaturated fat; 3 grams saturated fat; 41 grams fat; 2 grams fiber; 1060 milligrams sodium; 4 grams protein; 14 grams 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
- Step 1
In a liquid measuring cup or wide-mouth jar, combine the lemon juice, vinegar, miso, honey, sesame oil, garlic, ginger and chile, and use an immersion blender to blend until smooth. With the immersion blender running, add the neutral oil in a thin stream. (Alternatively, you can use a countertop blender.) Taste and adjust with salt, lemon juice and vinegar as needed.
- Step 2
Cover and refrigerate remaining dressing for up to 1 week.
To make a crunchy cabbage slaw, combine ½ head thinly sliced cabbage, 2 coarsely grated carrots, ¼ cup finely chopped cilantro, 2 scallions thinly sliced on sharp bias, 3 tablespoons toasted sesame seeds and 1 cup salted roasted peanuts in a large bowl. Toss with a generous amount of dressing. Taste and adjust the seasoning. Chill for 30 minutes before serving.
Private Notes
Comments
For those concerned about raw garlic bite, here's a tip from Cook's Illustrated I use all the time in dressings: Place unpeeled garlic cloves in a small bowl and microwave for about 15 seconds or until cloves are warm to the touch but not cooked. It prevents allicin from forming - which is what gives raw garlic its bite. https://www.americastestkitchen.com/cooksillustrated/how_tos/6583-taking-the-bite-out-of-garlic
@Maggie South River Miso makes a chickpea and an azuki bean miso neither have soy in them. Also, San-J makes a no soy tamari sauce that is soy free. I hope this helps!
Six cloves of raw garlic can’t be tolerated by many people in such a small volume of dressing. There is no easy sub I do use powdered garlic in small amounts it is gentler on the system.
I made this as written after having it at a potluck with coleslaw. The potluck version was very tastty, but when I nade it it was way too salty. Too much miso, I guess. Next time I will use less.
I LOVE this dressing. This is an excellent recipe — when I want it to show off, i follow it to the letter. But it’s also incredibly forgiving! Sometimes, l just throw sloppy amounts of the ingredients in the jar and give it a buzz and it’s still delicious. Truly my favorite dressing, can’t wait to enjoy it for years to come.
I halved the garlic and used grapeseed oil for the neutral oil and yellow miso since it is what I had. I also omitted the pepper since we are sensitive to spice. Turned out delicious! The family loved it in a green salad with salmon, snap peas, avocado, and radish