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Home » Dressings & Vinaigrettes

Sesame Vinaigrette - for Asian inspiration

Made by Anastasia Papapetros - Serves 10 Filed Under: Dressings & Vinaigrettes

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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?

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Sesame vinaigrette in a glass jar with ingredients around.

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.

Table of contents

  • More on Sesame Seeds
    • Choosing and storing your sesame seeds
  • Ingredients and Substitutions
  • How to Make It (step-by-step)
  • You Can Use Sesame Vinaigrette On...
  • We Have Used It On...
  • People Also Ask
  • More Salad Dressing Recipes...
  • Recipe Card

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.

You Will Need...

Labelled ingredients needed to make sesame vinaigrette.

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.

How to Make It (step-by-step)

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.

Raw sesame seeds on a lined baking tray.
PLACE SESAME SEEDS ON A BAKING TRAY
Toasted sesame seeds on a lined baking tray.
ROAST SESAME SEEDS UNTIL GOLDEN

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.

Sesame seed vinaigrette ingredients in a glass jar.
ADD INGREDIENTS TO A GLASS JAR
SHAKEN SESAME DRESSING IN A GLASS JAR
SHAKE YOUR DRESSING

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.

We Have Used It On...

Pak Choy and blood orange salad in a mint bowl with orange chopsticks in top left corner.
PAK CHOY SALAD

People Also Ask

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.

More Salad Dressing Recipes...

Italian vinaigrette in a white bowl with fresh basil and paprika and dried oregano in a white bowl on the side.

ITALIAN VINAIGRETTE

avocado mayo in a white pottery jug with avocado half, lemon half and spoon on the side

AVOCADO MAYO

OVERHEAD VIEW OF SHAKEN TURMERIC DRESSING IN A GLASS JAR WITH TURMERIC, GARLIC, SALT AND PEPPER ON THE SIDE

TURMERIC DRESSING

Recipe Card

Sesame vinaigrette in a glass jar with ingredients around.

Sesame Vinaigrette

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?
Print Recipe Pin Recipe Rate this Recipe
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Dressings & Vinaigrettes
Cuisine: Asian Inspired
Keyword: homemade dressing, sesame, soy
Difficulty: Easy
Diet: dairy free, nut free, Vegan, Vegetarian,
Servings: 10 Tablespoons*
Calories: 84kcal
Author: Anastasia Papapetros
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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)
Metric - Imperial
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.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 84kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 101mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 0.1IU | Vitamin C: 0.004mg | Calcium: 10mg | Iron: 0.2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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