Description
Fresh, flavorful, and oil-free, this easy Japanese salad dressing is made with toasted sesame seeds, tamari, maple syrup, and rice vinegar. Perfect for drizzling over salads, grain bowls, vegetables, and more!
Ingredients
- 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!
Instructions
- Add all of the ingredients from the list into a high-speed blender.
- 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.
Notes
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.
Give the dressing a good shake or stir before using, as natural separation may occur.
- Category: dressing
- Cuisine: Japanese
Keywords: japanese salad dressing, toasted sesame seed dressing, easy asian salad dressing, no oil salad dressing