Easy Japanese Salad Dressing (4 Ingredients, No Oil!)

Fresh, flavorful, and completely oil-free, this Easy Japanese Salad Dressing has quickly become one of my favorites! Inspired by a recipe from Miyoko Schinner, a plant-based cookbook author, it’s so simple and delicious that I find myself making a batch almost every week. I love keeping a jar in the fridge to drizzle over salads, grain bowls, vegetables, or noodles with vegetables. The secret to its rich, nutty flavor? Toasted sesame seeds — they add an incredible depth that makes this simple 4-ingredient dressing taste way more complex than it really is. I know you’ll want to keep it on repeat too!

Ingredients You’ll Need

• 1/3 cup toasted sesame seeds
• 1/4 cup maple syrup
• 1/4 cup tamari or soy sauce (I always use reduced-sodium tamari)
• 1/4 cup unseasoned rice vinegar (unseasoned means it has no added salt or sugar)

Tip:

You can buy pre-toasted sesame seeds, but toasting them yourself brings out a much fresher, richer flavor — and it’s really easy to do! Just pour the sesame seeds into a dry skillet and heat them over medium-low, stirring occasionally. As soon as they start to turn golden and smell fragrant, remove the pan from the heat. I like to give the pan a gentle shake off the heat to finish toasting them evenly without burning.
Freshly toasted sesame seeds make all the difference in the final flavor of the dressing!

How to Make Japanese Salad Dressing (Step-by-Step)

Making this dressing couldn’t be easier! Here’s how:

1. Add all of the ingredients from the list into a nutribullet or high-speed blender.
2. Blend thoroughly until everything is well combined. The dressing won’t be completely smooth — a slight texture from the sesame seeds is perfectly normal.

Tips for Blending:

• A compact high-powered blender like a NutriBullet works really well for this dressing, even in small amounts.
• If you’re using a high-speed blender like a Vitamix, you may need to double or triple the recipe, as these blenders often require more volume to blend smoothly.

How to Store It

Store the salad dressing in an airtight jar or container in the refrigerator. It will keep well for up to a week.
I like to keep mine in a mason jar and usually make extra so I always have some ready to use throughout the week.

Tip:

Give the dressing a good shake or stir before using, as natural separation may occur.

Final Thoughts

This easy Japanese salad dressing is proof that a few simple ingredients can create incredible flavor. Toasting the sesame seeds really brings out their rich, nutty taste, making this dressing feel extra indulgent — even though it’s healthy!
Sesame seeds aren’t just delicious — they’re also packed with nutrients like calcium, magnesium, and healthy fats, which support strong bones and heart health.

I love drizzling this dressing over salads, grain bowls, and vegetables because it makes healthy choices taste decadent — almost like a splurge or a special treat.
Once you taste it, you’ll want to have a batch ready in your fridge all the time!
This simple Japanese salad dressing makes it easy (and delicious) to enjoy more fresh, healthy meals throughout the week.

Related Recipes

•  Vegan Ramen Noodle Salad: A light, Asian-inspired, vibrant salad packed with fresh veggies and ramen noodles.

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