Sesame Ginger Dressing

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I came to love sesame ginger dressing in the same way I suspect many of you did: on a mandarin orange and wonton crisp-laden chopped chicken salad. Perhaps you, too, had a transformative experience at a suburban Cheesecake Factory that changed the trajectory of your salad perspective forever. Or maybe you just tried a bottle of the dressing from the grocery store.

There is a reason sesame ginger dressing is so popular: It’s got the perfect balance of salty soy sauce, tangy rice vinegar, nutty roasted sesame oil, creamy sesame paste, and fresh ginger. Add some toasted sesame seeds for crunch and, really, you’ll be shocked by how satisfying this dressing can make any salad — even if it’s just a bowl of lettuce.

• Sesame paste: Chinese sesame paste is made from darkly roasted sesame seeds and rounds out the flavor profile to give it a rich creaminess. If you can’t find any, you can also use tahini, which is made from unroasted or lightly roasted sesame seeds.
• Rice vinegar: Mellow, light-bodied rice vinegar gives the right amount of balanced acidity. Make sure to use the unseasoned variety.
• Sesame oil: Toasted sesame oil is what gives the vinaigrette a deep, richly roasted flavor.
• Ginger: Fresh ginger adds vibrant, aromatic flavor to the dressing. Chop it as finely as possible for the best texture.
• Soy sauce: Adds a boost of salty, umami-rich flavor. You can use tamari instead to keep this gluten-free.

1. Make the dressing. Whisk rice vinegar, sesame paste, soy sauce, honey, toasted sesame seeds, minced peeled ginger, and finely grated garlic together in a medium bowl.
2. Add the oil. While whisking constantly, slowly pour in toasted sesame oil and whisk until incorporated.

• Add 2 teaspoons white miso paste for an extra boost of umami.
• Replace half (or all) of the rice vinegar with fresh lime juice.
• If you’re making a salad that includes canned mandarin oranges, you can use the juice in place of honey or maple syrup.
• Instead of whisking, add all of the ingredients to a sealable jar and shake until emulsified.

You can refrigerate the dressing in an airtight container for up to 1 week. Shake or re-whisk before using.

This is a robust, flavorful, well-balanced dressing. I tasted it with crispy green leaf lettuce and sliced cucumbers — both of which complemented the dressing. I also enjoyed how the dressing clung to the veg and didn’t immediately slide off. —Kristina, January 2026

1. Whisk 1/4 cup rice vinegar, 2 tablespoons Chinese white sesame paste, 1 tablespoon soy sauce, 1 tablespoon honey, 1 tablespoon toasted white sesame seeds, 2 teaspoons minced peeled ginger, and 1 finely grated garlic clove together in a medium bowl. While whisking constantly, slowly pour in 3 tablespoons toasted sesame oil and whisk until incorporated. Taste and season with kosher salt as needed.