Creamy Sesame-Ginger Dressing
Updated June 27, 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
@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!
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
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.
Finally, a recipe with the correct, and delicious amount of garlic!
I subbed 1.5 tbsp granulated sugar for the honey and personally found this made the dressing a bit sweet. Mine didn’t come out as smooth and creamy as the picture but still very tasty. Like the idea of adding tahini.
Disappointing. Too lemony, too salty, barely any sesame flavor. Here’s my go-to, easy, creamy miso-sesame-ginger dressing: 1 TB light miso 3 TB tahini 1 TB kecap manis (Indonesian sweet soy sauce) or 1 TB soy sauce 1 tsp maple syrup 1/4 c unseasoned rice vinegar Dash Sriracha or other hot sauce, to taste 1 TB finely grated ginger 1 TB toasted sesame oil Whisk all ingredients. Thin as needed with water, mirin or brewed tea.