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Homemade Salad Dressing · Sesame Ginger

Sesame Ginger Dressing

6

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for rice vinegar

    Instead of vinegar

    • Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes

Step 1 of 3

Put the rice vinegar, soy sauce, sesame oil, honey, ginger and garlic in a jar and stir until the honey dissolves.

Step 2 of 3

Add the vegetable oil, screw on the lid and
shake hard until the dressing (how to emulsify) Emulsify Whisk oil and a watery liquid (vinegar, lemon, pasta water) into a smooth, creamy mix that doesn't split. 1. Start with the watery part plus a helper that holds things together: mustard, egg yolk, honey or starch.2. Whisk while adding the oil in a thin, slow stream.3. For pasta sauces, toss hot pasta, cheese and a splash of starchy pasta water hard and fast.4. If it splits, whisk a spoonful of the broken sauce into a fresh bit of mustard or water, then whisk the rest back in slowly. Done when: The mixture is creamy and evenly cloudy with no puddles of oil. How to emulsify a dressing or sauce: mistakes to avoid
looks blended, about 20 seconds.

Step 3 of 3

Stir in the sesame seeds and red pepper flakes. Taste it on a piece of cabbage or lettuce and add a little more honey or vinegar to balance.

All done

Enjoy!

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Ingredients

  • Swaps for rice vinegar

    Instead of vinegar

    • Apple cider or white wine vinegar: About ¾ the amount, plus a pinch of sugar. Rice vinegar is milder and slightly sweet; seasoned rice vinegar also has sugar and salt.
    • Lemon or lime juice: The same amount. Fresh citrus flavor instead of vinegar's bite.

    More for vinegar

  • Swaps for soy sauce

    Instead of soy sauce

    • Tamari: The same amount. Richer and a little less salty.
    • Coconut aminos: The same amount, plus a pinch of salt. Sweeter and much less salty.

    More for soy sauce

    Cooking for an allergy? Check every label.

  • Swaps for honey

    Instead of honey

    • Maple syrup: The same amount. Thinner, with a maple flavor; a little less sweet.
    • Agave syrup: A little less (about ¾ the amount). Sweeter and very neutral; thinner.
    • Light corn syrup or golden syrup: The same amount. Less sweet and neutral (golden syrup tastes buttery).

    More for honey

    Don't give honey, even baked into food, to babies under 1 year old.

  • Swaps for fresh ginger

    Instead of ginger

    • Ground ginger: ¼ tsp ground for each 1 tbsp grated fresh. Warmer and less bright, with no zing.
    • Ginger paste (jar or tube): The same amount. Close; slightly salty or sour from preservatives.

    More for ginger

  • Swaps for garlic

    Instead of garlic

    • Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
    • Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.

    More for garlic

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for red pepper flakes

    Instead of red pepper flakes

    • Cayenne: About half as much. Even heat throughout, no flakes.
    • Hot sauce or chili crisp: To taste. Hot sauce adds vinegar; chili crisp adds crunch and oil.
    • A fresh hot chile: Half a jalapeño or serrano for each ½ tsp. Fresh, green heat.

    More for red pepper flakes