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Asian Sesame Ginger Vinaigrette

Making your own Asian Sesame Ginger Vinaigrette is not only easy, but WAY healthier than using bottled Asian dressing. It’s gluten free, dairy free, and has no added sugar.
Author: Laura Marzen, RD


  • ¼ cup toasted sesame oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons coconut aminos
  • 1 tablespoon orange juice
  • 1 teaspoon grated fresh ginger
  • 1 small clove garlic, minced
  • ¼ teaspoon ground dry mustard
  • 1/8 to ¼ teaspoon crushed red pepper (optional)
  • 2 teaspoons white and/or black sesame seeds, lightly toasted*


  • In a small screw-top jar combine all ingredients. Cover; shake until well combined. Use immediately or refrigerate up to 1 week. After chilling, shake well before serving.


* To toast sesame seeds, place seeds in a small skillet. Heat seeds over medium-low heat, stirring frequently. You’ll know white sesame seeds are lightly toasted once they are lightly browned. For black sesame seeds, toast them until they smell fragrant. Or, if you’re toasting the white and black seeds together, stop toasting all the seeds when the white seeds are lightly browned.
YIELD:  2/3 cup