Lemon juice brightens this sesame-ginger vinaigrette, a simple, flavorful dressing made from seven ingredients. Shake it in a jar and use it to dress salads, Buddha bowls, or to finish stir-fries.
The dressing is built from straightforward pantry items and fresh aromatics:
If you have most of these ingredients on hand, you’re close to an easy, restaurant-quality flavor profile. The sesame and ginger combine with lemon and soy for a bright, balanced dressing that complements many dishes.
A quick shortcut
If you’d rather not mince or grate ginger and garlic, pulse them in a blender or food processor with the other ingredients until smooth. Or simply add everything to a Mason jar and shake vigorously—an instant dressing and a ready-made storage container.
How to use this sesame-ginger vinaigrette
This vinaigrette pairs beautifully with grain bowls and salads. Replace other Asian-style dressings with this one in recipes that call for soy, miso, or ponzu and you’ll still get a cohesive, bright flavor.
It’s particularly good on roasted or crispy tofu bowls, where the lemon and ginger lift the dish. It also makes a lively dressing for kale and citrus salads—lemon and kumquat are excellent partners with the sesame-ginger profile.
Use it as a lighter alternative to miso-based dressings over chicken, or drizzle it over a citrus salad with crispy quinoa for extra depth and nuttiness.
Tell us in the comments if you enjoyed this sesame-ginger vinaigrette!
Sesame-Ginger Vinaigrette
Pin Recipe
Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons low-sodium soy sauce
- 3 tablespoons grapeseed oil
- 1 teaspoon grated fresh ginger
- 1 clove garlic minced
- 1 tablespoon sesame seeds
- 1/2 teaspoon toasted sesame oil
Instructions
-
Add all ingredients to a Mason jar, secure the lid, and shake vigorously until combined. Store in the refrigerator and use within 2–4 days for best flavor.
Nutrition