This sesame soy dressing is my favorite pour-on-everything vinaigrette! Very easy to make, just shake in a jar, and splash on veggies, noodles, rice bowls or lettuce. It brightens up simple dishes and will sure make them extra tasty.
Open my fridge at any time and you will likely find a jar of this asian dressing hanging around. It's one of my favorite easy kitchen staples to keep in the house to wrap a last minute meal that is delicious with not much effort.
And since I want to make your life easier and healthier too, I thought it was time to share one of my meal prep secrets!
Because this vinaigrette is so full on taste on its own, you simply have to reach for a few wholesome ingredients of your choice, combine them with this dressing and you will get a punch of flavors in your bowl.
On top of being so simple to make, this asian vinaigrette is also healthier than the ones you find in the stores: No preservatives and barely any oil in the mix. You will only need a small amount of sesame oil to get that intense and unique nutty flavor.
How to make this sesame soy dressing
Just mix all the ingredients together!
You will need soy sauce, toasted sesame oil, rice vinegar, maple syrup, garlic and sesame seeds. Also add some red pepper flakes if you want.
I like to use a mason jar, shake all the ingredients together, and store the container in the fridge. It's even better the day after!
How to eat this sesame soy vinaigrette:
I like to drizzle this dressing on just about everything! Leafy greens, asian style noodle bowls, rice and vegetables.
For a speedy asian slaw: buy bagged cabbage and shredded carrot, add sliced green apple or clementine and mix in the asian vinaigrette.
Swap regular soy sauce for this vinaigrette as a asian dipping sauce. Perfect for sushi or spring rolls!
This dressing is also great for a simple spinach salad: combine a handful of baby spinach leaves with thinly sliced red cabbage or red pepper, bean sprouts and fresh herbs, like mint or cilantro. Add citrusy fruits like grapefruits or oranges to bring lots of freshness.
How to store this dressing
What's great about this vinaigrette is that it will stay good for a week in the fridge. It's perfect if you love to meal prep for a busy week: just prepare it in the weekend and you will be able to prepare a few meals super quick. Just switch up the ingredients to get a new salad every day!
To make this easy Asian noodle salad (as shown in the picture):
1- Cook soba noodles and let them cool down. Other asian style noodles would also work great, like ramen or vermicelli.
2- In a large bowl, combine the noodles, sliced carrots, sliced cucumber, chopped green onions, fresh mint (or fresh cilantro) and diced orange. Also add crunchy lettuce if desired (ex: romaine).
3- Pour some of the dressing over and gently mix.
4- Top with crispy coconut tofu or sticky tofu to make it even more filling, sesame seeds and sriracha, if desired. Enjoy cold.
I also like to nicely display the ingredients in serving bowls without the vinaigrette mixed in just yet and serve the sesame soy dressing on the side in small bowls. People can then pour it on the noodles and mix as they wish. This salad is so easy to make, uses fresh produce that we often have in the fridge and, I mean, how eye catching is this?
Other dressing recipes you might like
- Almond butter dressing
- Thai peanut butter sauce
- Vegan Avocado Ranch Dressing
- Vegan Italian dressing
- Creamy cajun salad dressing
I hope you will love this easy asian dressing as much as I do! If you try it, please leave a comment below and rate the recipe to let me know how it was.
Sesame soy dressing
- ¼ cup soy sauce - tamari if looking for gluten-free option
- ¼ cup water
- 3 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp toasted sesame oil
- 1 tbsp sesame seeds
- 1 medium clove of garlic (about 1 tsp) - crushed
- ¼ tsp red pepper flakes - optional
- Mix all the ingredients in a small bowl. Also, you can use a mason jar to shake the ingredients together.
- Serve cold over leafy greens, asian-style noodles or rice bowls.
- You can keep this dressing for up to a week in the fridge.