Sesame Ginger Dressing

Ingredients

Equipment Needed

• •Medium mixing bowl or 16-ounce mason jar with lid
• •Whisk
• •Microplane or fine grater for ginger (optional)
• •Clean glass jar for storage

Instructions

1. 1

   Prepare the aromatics

   Peel the ginger using the edge of a spoon, which removes skin without wasting flesh. Mince it finely, almost to a paste. The smaller the pieces, the more flavor releases into the dressing. Mince the garlic the same way. Slice the scallion into thin rings, keeping the white and light green parts separate from the dark greens.

   Young ginger has thinner skin and fewer fibers. Look for smooth, taut skin without wrinkles at your market.
2. 2

   Combine the liquids

   In a medium bowl or large jar, combine the rice vinegar, soy sauce, and honey. Whisk until the honey dissolves completely. The soy sauce provides salt and umami, the vinegar brightness, the honey a gentle sweetness that rounds every sharp edge.

3. 3

   Add aromatics

   Add the minced ginger, garlic, and sliced scallion to the vinegar mixture. Stir to combine. Let this sit for two minutes while you measure your oils. The acid begins extracting flavor from the aromatics immediately.

   Raw garlic mellows as it sits in acid. If you prefer a gentler garlic presence, make this dressing an hour before serving.
4. 4

   Emulsify with oils

   Combine the toasted sesame oil and neutral oil in a measuring cup. While whisking the vinegar mixture constantly, pour the oils in a thin, steady stream. The dressing will thicken slightly and turn from translucent to glossy and opaque. This emulsion helps the dressing cling rather than pool at the bottom of your bowl.

   If using a jar, skip the whisking. Add everything, seal tightly, and shake vigorously for thirty seconds. The jar method works just as well.
5. 5

   Season and finish

   Add the sesame seeds, salt, and pepper. Whisk once more to distribute. Taste the dressing on a piece of lettuce or cabbage, not from a spoon. Dressings taste different on food than they do alone. Adjust salt, vinegar, or honey to your preference.

6. 6

   Rest before serving

   Transfer to a clean jar with a tight-fitting lid. Let the dressing rest at room temperature for at least fifteen minutes before using. The flavors need time to marry. Shake well before each use, as the emulsion will separate when stored.

Chef Tips

• •Toasted sesame oil loses its fragrance when heated. Use it raw in dressings and drizzle it over finished dishes. The dark amber color indicates proper toasting.
• •This dressing doubles as a marinade for chicken thighs or pork tenderloin. Marinate for two hours, then grill or roast. Reserve some unmarinated dressing for serving.
• •For a spicy variation, add one teaspoon of chili crisp or a quarter teaspoon of red pepper flakes. The heat plays beautifully against the sweetness.
• •Substitute maple syrup for honey to make this dressing vegan. The flavor profile shifts slightly but remains excellent.
• •If your dressing seems too thick after refrigeration, add a tablespoon of warm water and shake well. The oils solidify when cold but loosen immediately.

Advance Preparation

• •Dressing keeps refrigerated for up to two weeks. The ginger flavor intensifies over the first few days, then mellows.
• •Make a double batch on Sunday for the week ahead. One jar transforms five different meals without additional effort.
• •The dressing can be frozen for up to three months. Thaw overnight in the refrigerator and shake vigorously before using.

Frequently Asked Questions

Nutrition Information

1 serving (about 59g)