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Close-up of thick, opaque, medium-brown Asian sesame dressing flecked with white sesame seeds being drizzled from a silver spoon into a clear glass bowl.

Asian Sesame Salad Dressing: A Thick, Glossy & Emulsified Recipe

Master the art of a thick, emulsified, glossy medium-brown Asian Sesame Salad Dressing. Flecked with white sesame seeds, this creamy and opaque vinaigrette perfectly coats crisp lettuce, shredded carrots, and purple cabbage.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 6 servings
Course: Condiment, Salad Dressing, Side Dish
Cuisine: Asian, Japanese-Inspired
Calories: 115
Ingredients Equipment Method Notes

Ingredients
  

Salad Dressing Base
  • 1 tbsp (15ml) Toasted Sesame Oil Provides deep, roasted flavor.
  • 1/4 cup (60g) Tahini Acts as the opaque thickener.
  • 3 tbsp (45ml) Low-Sodium Soy Sauce Brings essential umami.
  • 2 tbsp (30ml) Unseasoned Rice Vinegar Acid required to cut through heavy fats.
  • 1 tbsp (15ml) Honey Or maple syrup for sweetness and gloss.
  • 2 tbsp (30ml) Neutral Oil Avocado or canola oil for structural volume.
  • 1 tbsp (9g) White Sesame Seeds Toasted, for visual flecks and crunch.
Salad Serving Suggestion
  • 1 head Green Lettuce Crisp and chopped.
  • 1 cup (100g) Shredded Carrots Orange carrots for visual contrast.
  • 1 cup (70g) Sliced Purple Cabbage Thin slivers.

Equipment

  • 1 Clear Glass Bowl Essential for monitoring the emulsion process.
  • 1 Balloon Whisk Required for a stable, thick emulsion.
  • 1 Silver Spoon For tasting and drizzling.

Method
 

Making the Dressing
  1. In a clear glass bowl, combine the tahini, soy sauce, rice vinegar, and honey. Vigorously whisk the ingredients together until they form a dark, thick paste.
  2. While whisking the base continuously, begin pouring the neutral oil and toasted sesame oil in a painfully slow, steady stream until the mixture transforms into a thick, emulsified, glossy medium-brown dressing.
  3. Stop whisking once the dressing is perfectly opaque. Gently fold in the white sesame seeds using a silver spoon.
  4. Arrange a bed of crisp green lettuce in a bowl. Top with shredded orange carrots and slivers of purple cabbage, then drizzle generously with the Asian sesame dressing.

Notes

If the dressing separates, toss 1 tsp (5g) of Dijon mustard or an extra dollop of tahini into a fresh bowl, then slowly whisk your broken dressing into it to re-emulsify.
Store leftovers in an airtight glass jar in the refrigerator for up to 7 to 10 days.