Weight Watchers Friendly
Light Japanese Sesame Soy Salad Dressing is a quick homemade dressing made with low-sodium soy sauce, rice vinegar, olive oil, toasted sesame oil, fresh ginger, garlic, salt, and black pepper.
This is the kind of dressing you’ll want in the fridge when salad needs more than bottled dressing. It has that salty, tangy, sesame taste that works well with mixed greens, sliced onions, cucumbers, cabbage, carrots, and even cold noodle bowls.
You don’t need much to make it, and the ingredient list is short. The soy sauce gives it depth, the rice vinegar adds tang, and the sesame oil gives it that Japanese-inspired taste without making the dressing heavy.
Keep a jar of this in the refrigerator for lunches, dinner salads, or a quick side dish. A small bowl, measuring spoons, and a whisk work well for mixing this dressing. A jar with a lid is helpful for storing and shaking it before serving.
Why You’ll Love This Light Japanese Sesame Soy Salad Dressing
Made with Pantry Ingredients
This dressing uses ingredients many home cooks already keep on hand, like soy sauce, rice vinegar, olive oil, sesame oil, ginger, and garlic.
Works with More Than Salad
Use it on mixed greens, sliced onions, cabbage, cucumbers, carrots, or cold noodle salads.
Ready in 10 Minutes
This recipe only takes a few minutes to mix, so it’s helpful for busy lunches or weeknight dinners.
Fresh Ginger and Garlic Add More Taste
Fresh ginger and garlic make the dressing taste brighter than many store-bought bottles.
Good for Meal Prep
You can make it ahead and keep it chilled until you need it.
Ingredient Substitutions
Low-Sodium Soy Sauce
Regular soy sauce can be used, but the dressing will taste saltier. Start with less added salt.
Rice Vinegar
Apple cider vinegar or white wine vinegar can work if you do not have rice vinegar. The taste will be a little sharper.
Olive Oil
Avocado oil or another neutral oil can be used in place of olive oil.
Toasted Sesame Oil
Regular sesame oil can be used, but toasted sesame oil gives the dressing a stronger sesame taste.
Fresh Ginger
Ground ginger can be used in a pinch. Start with a small amount because it has a different strength than fresh ginger.
Fresh Garlic
Garlic powder can be used if needed. Start with a small amount and adjust to taste.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Light Japanese Sesame Soy Salad Dressing
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- ¼ cup low-sodium soy sauce
- ¼ cup rice vinegar
- 2 tablespoon water
- 2 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon fresh ginger finely grated
- 1 clove garlic minced
- salt to taste
- ground black pepper to taste
Instructions
- In a small mixing bowl add the soy sauce, rice vinegar, and water. Whisk until blended.
- Add the olive oil, sesame oil, and honey. Whisk again until the honey dissolves and the liquids look smooth.
- Stir in the toasted sesame seeds, grated ginger, minced garlic, salt, and black pepper.
- Taste and adjust the seasoning if needed, adding a little more honey for sweetness or vinegar for more tan.
- Use right away or transfer the dressing to a jar with a lid. Chill for at least 30 minutes for the flavors to blend, shaking the jar before serving. Spoon over mixed greens and sliced onions.
Notes
Tips and Tricks
Shake before serving – The oils can separate as the dressing sits. Shake the jar well before adding it to salad. Use fresh ginger when possible – Fresh ginger gives the dressing a cleaner taste than dried ginger. Let it chill for stronger flavor – The dressing tastes more blended after resting in the refrigerator. Taste before adding salt – Soy sauce already has salt, so taste the dressing first before adding more.Storing
Store in Refrigerator – Transfer the dressing to a jar or airtight container. Store in the refrigerator for up to 5 days. Shake Before Serving – Shake the jar well before using because the oil and vinegar may separate.Nutrition
Shop our kitchen essentials and favorite cooking tools in our Amazon Storefront.
You May Also Like
