Ginger-Sesame Dressing

Hi again
I was just recently in Las Vegas and ate the Crispy Chicken Salad at Chili’s Restaurant. The Ginger-Sesame dressing was wonderful but I am now home in the UK and would love to make this dressing from scratch. Does anyone have the recipe please? Many thanks :slight_smile:

Following recipe is from Recipe Source (

                  *  Exported from  MasterCook  *

                       Ginger Sesame Dressing

Recipe By : jane hubbard
Serving Size : 4 Preparation Time :0:10
Categories : Salad Dressings

Amount Measure Ingredient – Preparation Method

2      cloves           garlic -- coarsely chopped
1      tablespoon     fresh ginger -- coarsely chopped
3      tablespoons   rice wine vinegar
2      tablespoons   soy sauce
2      teaspoons     sesame oil
3      tablespoons   tahini
2      tablespoons   vegetable oil

Process garlic, ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined. Add tahini pulse until dressing appears thick.
At this point, add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.

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NOTES : Best served over raw spinach as a salad-but is also good over cooked asparagus as well.

Ginger Sesame Dressing #58806
by Jangomango

Don’t be scared off by the ginger juice - if you don’t have it, just add some more minced ginger.

3 tablespoons ginger, grated
1 teaspoon dark brown sugar
1-2 teaspoon red wine vinegar or lemon juice or rice vinegar (unseasoned)
2 teaspoons ginger juice
2 tablespoons soy sauce
1 tablespoon dark toasted sesame oil

4 salad servings Change size or US/metric | 5 minutes 5 mins prep

Change to: salad servings US Metric

  1. Mix the vinegar,ginger, ginger juice and soy sauce together.
  2. Add the sugar and stir.
  3. Add sesame oil.
  4. Taste for seasonings and adjust any way you want.

Nordstrom’s Ginger Sesame Dressing
Posted by LladyRusty at

Source: Dan Moyer - Nordstrom Cafe, Norfolk, VA - 13NEWS Lunchbreak Tuesday April Third

1 1/2 cups rice wine vinegar
1/2 cup soy sauce
1 cup granulated sugar
2 tablespoons ground ginger
2 tablespoons dry mustard
1 tablespoon coarsely ground pepper
1 cup canola oil
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds

In mixing bowl combine vinegar, soy sauce, sugar, ginger, ground mustard, and pepper. Whip until sugar dissolves. Add canola and sesame oil and whip to combine. Add toasted sesame seeds and blend together.

Makes 1 quart.