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
- 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.