A super tasty Asian-inspired Sesame Vinaigrette to dress up your next salad. Great for an Asian-inspired slaw or simple tomato salad, or why not try it as a marinade?
Sesame vinaigrette is a quick and easy way to add an Asian flair to any salad. It is a light and refreshing salad dressing that you can be whipped up in minutes.
If you are looking for even more Asian-inspired dressings, then try our Cilantro Lime Vinaigrette or, for something a bit sweet, our Ginger and Lime Dressing.
Ingredients and Substitutions
What I love about this Asian vinaigrette is that you can easily make a big batch and store it in the fridge for weeks!
- Neutral oil - I used MCT Oil as it is healthier than other neutral-flavoured oil such as grapeseed, vegetable or canola oil.
While not strictly Asian, olive oil also works in this recipe; make sure you choose “virgin” or “extra virgin” varieties, as this means that the oil has been extracted by mechanical and not chemical means. - Asian sesame oil - also known as toasted, dark, or black sesame oil. It has a light brown or dark reddish brown colour. IIt is made by toasting sesame the seeds first which gives it its distinctive strong aroma and a nutty, toasty flavour.
You can use ordinary sesame oil, however, the flavour will not be as intense. - Rice vinegar -used because it is less tangy and acidic than regular vinegar, with a slight sweetness to it.
You may use seasoned rice vinegar instead but leave out the honey as it has already been sweetened with sugar. Regular white vinegar can be also used but you may need to add a bit of extra sweetener. - Thin soy sauce - or light soy sauce for its mellow, less salty flavour. You can make regular soy sauce light by adding some water to dilute it. (For 1 tablespoon use ½ tablespoon soy sauce and ½ tablespoon water).
- Black and white sesame seeds - we have used both and toasted them to enhance the flavour profile. But, you can use toasted regular blonde sesame seeds instead.
Step-by-Step Instructions
Step 1 - Toast Your Seeds
Preheat your oven to 1800C (3600F).
Line a baking tray and pour over a thin layer of your white sesame seeds on your tray.
Place in the middle section of your oven, checking them every 5 minutes and shaking the tray so they will toast evenly; then cook until golden brown (approximately 10-15 minutes), then transfer them to a cold plate to stop the cooking process.
Alternatively, you can place your sesame seeds in a hot frypan (use medium heat) and keep stirring them; once the sesame seeds start changing colour (they should be a light golden brown), immediately remove them from the stove and transfer them to a cold plate to stop the cooking process.
Step 2 - Shake It Up
Place all your ingredients in a glass jar, season and shake until emulsified. Taste and adjust seasonings according to your taste.
You Can Use Sesame Vinaigrette On...
- Cucumber salads with chilli.
- Coleslaw for an Asian-style coleslaws.
- Green salad with avocado.
- Noodle Salads.
- Mixed tomato salads with coriander (cilantro).
- Use it in chopped salads.
- Drizzle it on sushi or sashimi.
- Toss it through some steamed veggies, such as Asian greens, carrots, broccoli, beans, etc. then add some extra toasted seeds on top to serve.
- Sensational in grain or budha bowls.
- As a marinade for chicken, pork, fish or prawns/shrimp.
Tips and Questions
More on Sesame Seeds
Sesame seeds are tiny, flat oval seeds that have a nutty taste and a slight crunch. They are highly valued for their high content of sesame oil, an oil that is very resistant to rancidity due to its high Vitamin E content and has many potential health benefits.
Choosing and Storing Your Sesame Seeds
- Sesame seeds are sold in packets in Australia.
- Make sure there is no evidence of moisture and smell them before buying to make sure that they smell fresh. Unlike sesame oil they have a high oil content and are prone to rancidity.
- To store them, it is best to pour them into airtight containers (glass jars are perfect) or in sealable plastic bags.
- Check them for moisture and if they feel a little damp, then dry them before storing them. Stored in the fridge, they should keep for up to six months.
What Diets is It Suitable For
- Our sesame vinaigrette will suit, Dairy-free, Nut-free, Vegan, and Vegetarian diets.
- For Gluten-free, Whole30 and Paleo, you will need to swap the Soy sauce for coconut aminos and for Keto, you will need to swap the honey for a keto-compliant sweetener.
- Each tablespoon contains one net carb and 84 calories.
How Much Sesame Vinaigrette Should I Use in My Salad?
- Generally speaking, I like to use one tablespoon of dressing for each cup of prepared salad. I find that this amount is good enough to coat your veggies and salad leaves without drowning them.
- However, for grain and noodle salads, I use a bit more as they tend to absorb more of the dressing.
What Diets is It Suitable For?
- Our sesame vinaigrette will suit, Dairy-free, Nut-free, Vegan, and Vegetarian diets.
- For Gluten-free, Whole30 and Paleo, you will need to swap the Soy sauce for coconut aminos and for Keto, you will need to swap the honey for a keto-compliant sweetener.
- Each tablespoon contains one net carb and 84 calories.
We Have Used It On...
Recipe Card
Equipment
- Small non-stick frypan
- Small container with a tight fitting lid such as glass jar
Ingredients
- 3 tablespoons neutral oil (I used MCT Oil)
- 3 tablespoons Asian sesame oil
- 3 tablespoons rice vinegar (or seasoned rice vinegar)
- 1 tablespoons thin soy sauce
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon honey
- 1 teaspoon black sesame seeds (or Nigella seeds)
Instructions
- Toast your sesame seeds either in the oven or in a small frypan.
- Take a container that has a tight-fitting lid - glass jars are perfect for this.
- Add all the dressing ingredients to the container, cover it and shake until emulsified.
- Taste and adjust seasonings according to your personal preferences.
Notes
- This recipe makes approximately half a cup of dressing enough for one small salad that serves four; the nutritional information has been calculated per tablespoon.
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