Name: Creamy Sesame Salad Dressing
Prep time: 5 min
Total time: 5 min
Ingredients: 5 tbsp tahini; 1 tbsp toasted sesame oil; 3 tbsp apple cider vinegar or seasoned rice vinegar; 3 tbsp low sodium soy sauce; 1 tbsp honey, raw; 1/2 tsp sambal oelek; 1/2 tsp ginger (fresh, finely minced or 1/8 tsp dry); 1/8 tsp garlic powder

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The perfect Creamy Sesame Dressing for your favorite bowls or our favorite Classic Chinese Chicken Salad. Perfect for dressing your salad bowls and perfect for dipping those veggie wraps. It’s our new favorite and I’m sure it will be yours too. It’s nutty, slightly sweet with a slight bite of fresh ginger and super creamy…lick the spoon creamy..and well that good.

This dressing is inspired by the famous Los Angeles HealthNut The Sesame Dressing. Their version is a bit lighter in consistency and taste. Mine is much richer, and robust in flavor.

This takes a few minutes to make and keeps for about 3 days in the fridge. If you used Ginger powder, rather than fresh, it will keep a couple of days longer. This recipe yields a half cup so it’s enough to be used up quickly. I typically make a double batch and drizzle this on a plate of cucumbers and carrots for snacks during the week. It’s delicious and I’m sure you will want to drizzle this liquid goodness on everything.

HOw the make the Creamy Sesame dressing

For this recipe all you have to do is combine all the ingredients in a jar with a lid and shake away. Two suggestions for this recipe, use Apple Cider Vinegar or Seasoned Rice Vinegar; both work well with this dressing. Second, I prefer fresh Ginger, but you can certainly use Ginger powder. The recipe card has the conversion amount. The same can be said for Garlic, but I prefer garlic powder for this recipe and would suggest sticking to the dry. Additionally, I suggest using good quality Toasted Sesame oil. You will note that this recipe has Sambal Oelek, which is Indonesian Chile paste. If you don’t have this, use Sriracha or omit all together.

Back to the vinegar for a moment. You can use either vinegar however, the Apple Cider vinegar gives the dressing a slightly acidic flavor profile whereas the Seasoned Rice Vinegar is sweeter in taste. I prefer the Seasoned Rice Vinegar as I think it complements the Tahini, and spice.