Soy and sesame salad dressing is a flavorful vinaigrette commonly used in Asian cuisine. This umami-rich concoction combines the savory depth of soy sauce with the nutty aroma of sesame oil, creating a versatile condiment that elevates even the simplest of salads.
Contents
Soy and sesame salad dressing recipe
Soy and sesame salad dressing originates from the culinary traditions of East Asia. This flavor-packed condiment typically contains a harmonious blend of soy sauce, sesame oil, rice vinegar, and often a touch of sweetness. The dressing has roots in Chinese, Korean, and Japanese cuisines, each adding its unique twist to the basic formula.
The combination of soy sauce and sesame oil provides a rich umami flavor, while rice vinegar adds acidity. Sweeteners like honey or maple syrup can enhance the overall taste.
Here is how to make the soy and sesame dressing:
Soy and sesame salad dressing
Ingredients
- 2 tbsp soy sauce ortamari or coconut aminos for gluten-free option
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup for vegan option
- 1 tsp freshly grated ginger
- 1 garlic clove minced
- 1 tsp toasted sesame seeds
- 1 tsp chili flakes for a spicy kick Optional
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic until well combined.
- Stir in toasted sesame seeds.
- Drizzle over your favorite salad or use as a marinade for vegetables or grilled meats.
Notes
You can adjust the consistency of the dressing:
- For a thicker dressing suitable for dips, consider adding a small amount of tahini or peanut butter.
- To thin the dressing, simply increase the proportion of rice vinegar or add a splash of water.
You can also adjust the flavor of this soy and sesame salad dressing as your preferences:
Desired Flavor | Adjustment |
More umami | Increase soy sauce or add a dash of miso paste |
Sweeter | Add more honey or mirin |
Tangier | Increase rice vinegar or add citrus juice |
Nuttier | Use more sesame oil or add tahini |
Spicier | Incorporate chili oil or Sriracha |
I encourage you to experiment with these adjustments to find your perfect balance.
Variations and adaptations
1. Japanese-style version
Japanese-style soy and sesame dressing, often called Wafu dressing, typically features a more delicate balance of flavors. It often includes rice vinegar and mirin, giving it a slightly sweeter profile. In my exploration of Japanese cuisine, I’ve found that adding a touch of dashi can introduce a subtle umami depth that pairs beautifully with green salads.
2. Korean-inspired variations
Korean-inspired versions often incorporate gochugaru Korean red pepper flakes or gochujang fermented red chili paste, adding a spicy kick to the dressing. These variations pair exceptionally well with bibimbap or as a dipping sauce for Korean-style dumplings. My personal favorite twist is adding a spoonful of doenjang fermented soybean paste, which imparts a rich, complex flavor.
3. Spicy alternatives
For those who crave heat, incorporating spicy elements can transform the dressing into a fiery delight. Options include:
- Chili oil: For a numbing, Sichuan-style heat
- Sriracha: For a garlicky, vinegary kick
- Gochujang: For a sweet and spicy Korean twist
- Fresh chili peppers: For a bright, fresh heat
4. Low-calorie adaptations
To create a lower-calorie version of the dressing:
- Consider using powdered peanut butter for nutty flavor with fewer calories
- Reduce the overall oil content
- Use a natural, calorie-free sweetener like stevia
- Increase the proportion of vinegar or add water to maintain volume
5. Addressing common allergen concerns
Soy and sesame are common allergens, use these alternatives:
Allergen | Substitution |
Soy | Coconut aminos or fish sauce |
Sesame | Perilla oil or walnut oil |
Tree nuts | Sunflower seed butter in place of tahini |
While these substitutions will alter the traditional flavor profile, they can still result in delicious and satisfying dressings.
How to use
1. As a salad dressing for various greens and vegetables
Soy and sesame dressing shines brightest when paired with crisp, fresh vegetables. Some of my favorite combinations include:
- Mixed greens with mandarin oranges and almonds
- Shredded napa cabbage with carrots and cucumber
- Spinach salad with strawberries and avocado
- Mexican-inspired black bean and corn salad
- Niçoise salad with seared tuna
- Italian pasta and grilled vegetables
2. Marinade for meats, tofu, and vegetables
As a marinade, soy and sesame dressing imparts deep flavor and helps tenderize proteins:
- Grilled chicken skewers
- Baked tofu cubes
- Roasted vegetable medleys
- Beef stir-fry strips
Allow the proteins or vegetables to marinate for at least 30 minutes, or overnight for more intense flavor.
3. Dipping sauce for appetizers and finger foods
The dressing makes an excellent dipping sauce for a variety of appetizers:
- Summer rolls
- Dumplings
- Mediterranean falafel
- Tempura vegetables
- Grilled meats
- Korean bibimbap
For a thicker consistency ideal for dipping, I often add a spoonful of tahini or reduce the dressing over low heat.
4. Flavor enhancer for grain bowls and noodle dishes
Soy and sesame dressing can elevate simple grain and noodle dishes to new heights. Try it:
- Drizzled over a quinoa and roasted vegetable bowl
- Tossed with cold soba noodles and shredded chicken
- As a flavor base for a warm rice bowl with steamed vegetables
- Japanese poke bowls
The dressing adds depth and ties together diverse ingredients, making it perfect for customizable bowl meals.