Creamy Sesame-Ginger Dressing
Updated June 26, 2025
- Total Time
- 15 minutes
- Prep Time
- 10 minutes
- Cook Time
- 5 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup freshly squeezed lemon juice, plus more as needed
- ¼cup seasoned rice vinegar, plus more as needed
- 5tablespoons white miso
- 2tablespoons honey
- 2teaspoons toasted sesame oil
- 6garlic cloves, thinly sliced
- 1(3-inch) piece fresh ginger, peeled and thinly sliced
- 1fresh jalapeño, stemmed (seeded if desired) and sliced
- ½cup neutral oil
- Kosher salt
Nutritional analysis per serving (3 servings)
469 calories; 41 grams fat; 3 grams saturated fat; 0 grams trans fat; 25 grams monounsaturated fat; 12 grams polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 14 grams sugars; 4 grams protein; 1060 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a liquid measuring cup or wide-mouth jar, combine the lemon juice, vinegar, miso, honey, sesame oil, garlic, ginger and chile, and use an immersion blender to blend until smooth. With the immersion blender running, add the neutral oil in a thin stream. (Alternatively, you can use a countertop blender.) Taste and adjust with salt, lemon juice and vinegar as needed.
- Step 2
Cover and refrigerate remaining dressing for up to 1 week.
- To make a crunchy cabbage slaw, combine ½ head thinly sliced cabbage, 2 coarsely grated carrots, ¼ cup finely chopped cilantro, 2 scallions thinly sliced on sharp bias, 3 tablespoons toasted sesame seeds and 1 cup salted roasted peanuts in a large bowl. Toss with a generous amount of dressing. Taste and adjust the seasoning. Chill for 30 minutes before serving.
Private Notes
Comments
For those concerned about raw garlic bite, here's a tip from Cook's Illustrated I use all the time in dressings: Place unpeeled garlic cloves in a small bowl and microwave for about 15 seconds or until cloves are warm to the touch but not cooked. It prevents allicin from forming - which is what gives raw garlic its bite. https://www.americastestkitchen.com/cooksillustrated/how_tos/6583-taking-the-bite-out-of-garlic
@Maggie South River Miso makes a chickpea and an azuki bean miso neither have soy in them. Also, San-J makes a no soy tamari sauce that is soy free. I hope this helps!
Six cloves of raw garlic can’t be tolerated by many people in such a small volume of dressing. There is no easy sub I do use powdered garlic in small amounts it is gentler on the system.
this is actually a really good template recipe and adjust to what you have on hand and get creative! I had a single lime I needed to use up before it dried out so I squeezed one lime, used a tablespoon of miso, a splash of mirin, a tbsp of honey, and a teaspoon of extra virgin olive oil since I didn't have sesame, one clove garlic and a half inch piece of ginger. I blended that up with my immersion blender and the dressing emulsified into a creamy, salty, tangy dressing that is sooo good, this will be on rotation all summer. I didn't want to add the yogurt as I thought it would be too heavy and I'm glad I left it out. I tossed the dressing into a bowl of sliced cucumbers and a handful of chopped cilantro and then proceeded to eat the entire bowl. I didn't know I could scarf down an entire English cucumber so fast, I will definitely make this again maybe add some sliced shallots too.
Delicious and easy to make. I reduced the final amount of oil by half.
Delish! Used red miso instead of white. Served over sauteed veggies, tofu and noodles and everyone at dinner loved it! I used regular spaghetti noodles and it was delicious. I used less jalapeño and garlic than the recipe called for and made a half batch which was plenty for 4 of us.