Making your own 10 minute Toasted Sesame Ginger Dressing at home is a quick way to skip the store-bought preservatives while adding huge flavor to your weekly lunches.
Why You Will Love This Dressing
- Saves Money Making this at home is more cost-effective than buying premium bottled dressings.
- Total Control You control the salt and sugar levels to suit your family's tastes.
- Vibrant Flavor The combination of toasted sesame and ginger provides a high-quality taste in minutes.
The Ingredients for The Sesame Ginger Vinaigrette
- Avocado Oil A neutral oil with healthy fats that stays liquid in the fridge.
- Rice Vinegar Provides a mild, slightly sweet acidity.
- Soy Sauce Adds the essential salty "umami" flavor.
- Pickled Sushi Ginger This is the secret ingredient that provides both spice and a tang from the pickling liquid.
How to Make the Sesame Ginger Sauce
- Combine Base Ingredients Place the avocado oil, rice vinegar, soy sauce, sesame oil, sweetener, pickled ginger, and ginger liquid into your blender.
- Emulsify Blend on high for 20 to 30 seconds until the mixture looks uniform and creamy. This step ensures the oil and vinegar stay combined.
- Add Texture Stir in the toasted sesame seeds by hand. Avoid blending the seeds if you want to keep their crunchy texture.
- Store Pour the dressing into an airtight jar and keep it in the refrigerator.
Understanding Emulsification
- The Science of Mixing: Emulsification is the process of forced mixing between two liquids that naturally stay apart, such as oil and vinegar.
- The Role of Force: By using a blender or food processor, you break the oil into tiny droplets.
- Creating Stability: These tiny oil droplets become suspended throughout the vinegar or liquid base rather than floating on top.
- Texture and Consistency: This process results in a smooth, uniform texture that coats your salad leaves evenly instead of sliding off.
- Better Flavor Distribution: When a dressing is properly emulsified, every bite of your meal contains a balanced mix of all the ingredients.
FAQ's
Yes, you can use about one tablespoon of freshly grated ginger, but you may need to add an extra teaspoon of rice vinegar to match the acidity.
When stored in an airtight container in the refrigerator, this dressing stays fresh for up to three weeks.
Some oils can thicken when cold. Avocado oil typically stays liquid, but if it thickens, just let it sit at room temperature for five minutes.
To make this gluten-free, ensure you use tamari or coconut aminos instead of standard soy sauce.
It is delicious over a crunchy cabbage slaw, as a marinade for chicken, or as a dip for fresh cucumber slices.
You can use this on my broccoli ramen slaw!
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Recipe
Ginger Sesame Dressing
Ingredients
- ½ cup of avocado oil canola or vegetable oil will do
- 3 tablespoons rice vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon of honey or pure maple syrup
- 2 tablespoons of pickled sushi ginger
- 1 tablespoon of liquid from the pickled ginger
- 2 tablespoons of toasted sesame seeds
Method
- Add oil, rice vinegar, soy sauce, sesame oil, honey, pickled ginger, and pickled ginger liquid to a blender or food processor. Combine well until emulsified.
- After combining, add toasted sesame seeds to the dressing.
- When blended with the sesame seeds it is ready to use.
- Store with an airtight lid in the refrigerator for up to three weeks.
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