Creamy Sesame Dressing (Printable)
Silky tahini and toasted sesame oil blended with soy, rice vinegar, maple, garlic and ginger—ideal for salads and grain bowls.
# What You'll Need:
→ Base
01 - ¼ cup tahini (sesame paste)
02 - 2 tablespoons toasted sesame oil
03 - 3 tablespoons soy sauce (use gluten-free tamari if needed)
04 - 2 tablespoons rice vinegar
05 - 2 tablespoons maple syrup or honey
06 - 2 tablespoons water (plus more as needed for thinning)
07 - 1 tablespoon fresh lemon juice
→ Aromatics
08 - 1 garlic clove, finely minced
09 - 2 teaspoons grated fresh ginger
→ Optional Additions
10 - 1 tablespoon mayonnaise or plain Greek yogurt (for extra creaminess)
11 - 1–2 teaspoons Sriracha or chili sauce (for heat)
# How-To Steps:
01 - In a medium mixing bowl, whisk together the tahini, toasted sesame oil, soy sauce, rice vinegar, maple syrup or honey, water, and lemon juice until completely smooth and well blended.
02 - Add the finely minced garlic and grated fresh ginger to the bowl, whisking thoroughly to distribute evenly throughout the dressing.
03 - For a richer, creamier consistency, whisk in mayonnaise or Greek yogurt. For a spicy kick, add Sriracha or chili sauce to your preferred level of heat.
04 - If the dressing feels too thick, thin it out with an additional splash of water, whisking until the desired pouring consistency is reached.
05 - Taste and adjust seasoning as needed. Transfer to a jar or bottle, then refrigerate until ready to serve.
# Expert Advice:
01 -
- It takes exactly ten minutes and uses ingredients you probably already have hanging around your pantry.
- This dressing clings to everything beautifully, transforming even the most boring vegetables into something you will crave.
02 -
- Tahini seizes when it first meets liquid, which looks alarming but is completely normal, so do not panic and just keep whisking.
- The dressing thickens considerably in the refrigerator, so always stir and thin with a bit of water before using leftovers.
03 -
- Warm the tahini jar in a bowl of hot water for five minutes before measuring, because cold seized tahini is nearly impossible to scoop and measure accurately.
- A fork works just as well as a whisk if you are traveling light on dishes, just be patient with the stirring.