Fresh ginger contains gingerol compounds that actually multiply in potency when combined with sesame oil's natural antioxidants.
Ginger Sesame Dressing
Elevate your meals with this zesty Ginger Sesame Dressing, a luscious blend that adds a delightful kick to salads and grain bowls alike! Crafted with fresh ginger, rich sesame oil, and a hint of tangy soy sauce, this dressing will have your taste buds dancing with joy. Drizzle it on your favorite dishes for a burst of flavor that’s simply irresistible!
Prep
5
min
Cook
5
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- four large garlic cloves
- two inch of fresh ginger
- one lime, juiced and zested
🫙Pantry Staples(4)
- four tablespoons of maple syrup (60 ml)
- four tablespoons of olive oil (60 ml)
- four tablespoons of sesame oil (60 ml)
- two tablespoons of tahini (30 ml)
🍯Sauces & Condiments(2)
- three tablespoons of rice wine vinegar (45 ml)
- four tablespoons of soy sauce (60 ml)
👨🍳 Instructions
- 1
Into the bowl of a blender, add all the ingredients.
- 2
Whip that until it's nice and smooth. Pour that over your favorite salad.
💡 Pro Tips
- ✓Grate ginger with a microplane rather than mincing to break down more cell walls, releasing 30% more gingerol compounds and creating a smoother emulsion without fibrous pieces.technique30% more gingerol
- ✓Use toasted sesame oil at no more than 10-15% of total oil content because its intense flavor compounds can overpower and turn bitter when used in excess.ingredient10-15% ratio
- ✓Add oil in a slow, steady stream while blender runs to create proper emulsion - lecithin in any egg or mustard will stabilize the mixture at 1500-2000 RPM.technique1500-2000 RPM
- ✓Let dressing rest for 15-20 minutes before serving so ginger enzymes fully activate and flavors meld, then re-whisk briefly to restore emulsion.timing15-20 minutes
- ✓Use rice vinegar instead of white vinegar for its lower acidity (4.3% vs 5%) which won't overpower delicate sesame and ginger flavors while still providing necessary acid for emulsification.ingredient4.3% vs 5% acidity
Share this recipe
Prep
5
min
Cook
5
min
Serves
4
people
Level
beginner
Share this recipe
Fresh ginger contains gingerol compounds that actually multiply in potency when combined with sesame oil's natural antioxidants.
Ginger Sesame Dressing
Elevate your meals with this zesty Ginger Sesame Dressing, a luscious blend that adds a delightful kick to salads and grain bowls alike! Crafted with fresh ginger, rich sesame oil, and a hint of tangy soy sauce, this dressing will have your taste buds dancing with joy. Drizzle it on your favorite dishes for a burst of flavor that’s simply irresistible!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- four large garlic cloves
- two inch of fresh ginger
- one lime, juiced and zested
🫙Pantry Staples(4)
- four tablespoons of maple syrup (60 ml)
- four tablespoons of olive oil (60 ml)
- four tablespoons of sesame oil (60 ml)
- two tablespoons of tahini (30 ml)
🍯Sauces & Condiments(2)
- three tablespoons of rice wine vinegar (45 ml)
- four tablespoons of soy sauce (60 ml)
👨🍳 Instructions
- 1
Into the bowl of a blender, add all the ingredients.
- 2
Whip that until it's nice and smooth. Pour that over your favorite salad.
💡 Pro Tips
- ✓Grate ginger with a microplane rather than mincing to break down more cell walls, releasing 30% more gingerol compounds and creating a smoother emulsion without fibrous pieces.technique30% more gingerol
- ✓Use toasted sesame oil at no more than 10-15% of total oil content because its intense flavor compounds can overpower and turn bitter when used in excess.ingredient10-15% ratio
- ✓Add oil in a slow, steady stream while blender runs to create proper emulsion - lecithin in any egg or mustard will stabilize the mixture at 1500-2000 RPM.technique1500-2000 RPM
- ✓Let dressing rest for 15-20 minutes before serving so ginger enzymes fully activate and flavors meld, then re-whisk briefly to restore emulsion.timing15-20 minutes
- ✓Use rice vinegar instead of white vinegar for its lower acidity (4.3% vs 5%) which won't overpower delicate sesame and ginger flavors while still providing necessary acid for emulsification.ingredient4.3% vs 5% acidity