Creamy Sesame Dressing Recipe

This creamy sesame dressing has been on repeat every week and is the perfect dressing for the spring months. As we approach the warmer months, I suddenly have the urge to crave a rainbow salad and I thought this creamy sesame dressing was the perfect accompaniment to this colorful display of vegetables.

What I love the most about this dressing recipe is that it only takes 10 minutes and 6 ingredients to prepare. The dressing is creamy, nutty, sweet and tangy, and very satisfying! It’s incredibly easy to make and you can keep a bottle of this homemade dressing in your fridge to have whenever you want!

Not only is this recipe great as a salad dressing, but it can also be used for noodles, pasta salads, or even as a dipping sauce! It’s incredibly versatile and addicting!

Creamy Sesame Dressing Recipe

Servings 8 people
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins


  • 1/2 cup white sesame seeds toasted
  • 1/2 cup Japanese kewpie mayo substitute with regular mayo
  • 4 tsp sugar adjust to taste
  • 4 tsp low-sodium soy sauce if using regular soy sauce, reduce amount by half then adjust to taste
  • 2 tbsp rice vinegar
  • 2 1/2 tbsp sesame oil


  • Heat a shallow pan over medium-low heat. Add the sesame seeds and spread them out evenly across the pan. Toast for 3 to 5 minutes, constantly stirring making sure to prevent the sesame seeds from burning. Once the sesame seeds are slightly browned and fragrant, transfer them to a spice grinder or mortar and pestle. Grind into a fine powder then transfer to a small mixing bowl.
  • In the bowl with the ground sesame seeds, add Japanese kewpie mayo, sugar, low-sodium soy sauce, rice vinegar, and sesame oil. Mix until the dressing is well combined. Be sure to taste and adjust according to your preferences. For example, if you prefer a sweeter dressing, just add a bit more sugar.
  • Serve and enjoy with your favorite salads!

How to Store

  • Transfer the dressing into a glass airtight container or jar. Store in the fridge for up to one week.
Course: Condiment, Salad
Cuisine: Japanese

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