Creamy and nutty, this healthier version of Japanese Sesame Dressing 胡麻ドレッシング is made from ground roasted sesame seeds, vegan mayo, rice vinegar, and soy sauce. There is no refined sugar, and it's so easy to make at home. Plus, it's so flavorful, that you'll want to eat more salad!
This is a vegan version of the popular Japanese sesame dressing. It's made with vegan mayonnaise and replaces the refined sugar with more wholesome maple syrup. It still delivers the same deliciously creamy texture and umami nutty flavor that this dressing is known for.
This Japanese Sesame Dressing recipe was inspired by my Healthy Salad Dressing recipes on this site, as well as this healthy Easy Carrot Ginger Dressing. Try pairing it with my Thai Crunch Salad for a satisfying vegan lunch or dinner.
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👩🏼🌾 Ingredients
- White sesame seeds
- Vegan mayonnaise
- Soy sauce or tamari
- Rice vinegar
- Maple syrup
- Sriracha (optional)
- Wholegrain mustard (optional)
See the recipe card for quantities.
🫙 Substitutions
- Vegan mayonnaise - Use the Japanese Kewpie vegan mayonnaise for the traditional dressing or any variety of mayonnaise. (If using the Japanese Kewpie brand, omit the stone ground mustard.) Or substitute with unsweetened vegan yogurt.
- Sriracha - optional for a hint of spice
- Stone ground mustard - wholegrain mustard adds a welcomed pop of earthy flavors (optional)
- Soy sauce - substitute with tamari for gluten-free
Visit my Vegan Salad Recipes page for a plethora of healthy salads that work well with this Japanese Sesame Dressing recipe.
📖 How to Make Japanese Sesame Dressing 胡麻ドレッシング
Step 1. Toast the seeds: Transfer the sesame seeds to a medium skillet. Cook over low heat for about 3 minutes, stirring frequently, until lightly toasted or until 2 to 3 seeds start popping.
Step 2. Grind the toasted sesame seeds with a mortar and pestle, coffee grinder, or pepper mill until smooth.
Step 3. Combine the vegan mayonnaise, rice vinegar, soy sauce, maple syrup, wholegrain mustard, and sriracha in a medium bowl. Mix well. Add the ground sesame seeds one tablespoon at a time until the desired taste and texture.
Step 4. Drizzle the creamy goma dressing on your favorite salad.
💡 Expert Tips
- Toasting sesame seeds: Add sesame seeds to a medium skillet and spread them into a thin layer. Cook them over medium heat for 2 to 3 minutes until they are fragrant and turn golden brown. To ensure that the sesame seeds do not burn, move them around the pan every 30 seconds, making sure that they are evenly toasted and fragrant.
- For grinding: Use a pestle and mortar, or a coffee grinder for this recipe. The 3 servings batch does not work well in a food processor as the amount is too small. Therefore, I recommend a food processor for large batches.
- Use a food processor and blitz a large batch of toasted sesame seeds to a powder to save time. Store them in a cool dry place for up to 3 months, or the fridge for up to 6 months. With ground sesame seeds in your pantry, this recipe goes from 10 minutes to 1.
- Storage: Refrigerate homemade Japanese Sesame Dressing in an airtight container for up to 1 week. Alternatively, make the sesame dressing without mayonnaise, and refrigerate it for 2-3 weeks. Add the mayonnaise for serving.
🙋🏽♀️ Recipe FAQs
Japanese sesame dressing, known as “goma dressing (ごまドレッシング)” in Japanese, is a thick and creamy dressing typically made with ground sesame seeds, mayonnaise, rice vinegar, sugar, soy sauce, and sesame oil. It is rich, tangy, and delectably creamy.
Drizzle it on your favorite salad. Japanese salads typically include crisp iceberg lettuce and a rainbow of vegetables, such as shredded carrots, sliced cucumbers, tomatoes, sprouts, and corn. The key is to include a wide variety of colors, textures, and shapes. This dressing is also good drizzled on roasted tofu and veggies, poured over silken tofu, or used as a dipping sauce for high-protein noodle salad or shabu shabu.
If you don't have the equipment to grind the sesame seeds, you can buy already ground sesame seeds called "surigoma" (すりごま). They should be available in well-stocked Japanese food stores. Alternatively, you could use a coffee grinder, pepper mill, blender, or place them in a ziplock bag and use a rolling pin to crush them.
Vegan mayo can be a healthy alternative to traditional mayonnaise, as it is generally lower in calories and fat. However, reading the label and choosing a brand that uses healthy oils, such as olive or avocado, is important. Plus, choose one that is low in sodium and saturated fats.
My favorite 6: Kewpie Vegan Mayo, Chosen Foods, Primal Kitchen, Sir Kensington, Follow Your Heart, and Plant Perfect.
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📖 Recipe
Japanese Sesame Dressing 胡麻ドレッシング
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Ingredients
- 3 tablespoons white sesame seeds
- 2 tablespoons vegan mayonnaise
- 2 tablespoons rice vinegar (unseasoned)
- 1 ½ tablespoons soy sauce or tamari (preferably low sodium)
- 1 teaspoon maple syrup or to taste
- 1 teaspoon wholegrain mustard (optional)
- 1 teaspoon sriracha (optional)
Instructions
- Toast sesame seeds: Transfer the sesame seeds to a medium skillet. Cook over low heat for about 3 minutes, stirring frequently, until lightly toasted or until 2 to 3 seeds start popping.
- Grind the toasted sesame seeds with a mortar and pestle, coffee grinder, or pepper mill until smooth.
- Combine the vegan mayonnaise, rice vinegar, soy sauce, maple syrup, wholegrain mustard, and sriracha in a medium bowl. Mix well. Add the ground sesame seeds one tablespoon at a time until the desired taste and texture.
Notes
-
- For grinding: Use a pestle and mortar, coffee grinder, or place them in a ziplock bag and use a rolling pin to crush them. The 3 servings batch does not work well in a food processor as the amount is too small. I recommend a food processor for large batches.
-
- Use a food processor and blitz a large batch of toasted sesame seeds to a powder to save time. Store them in a cool dry place for up to 3 months, or the fridge for up to 6 months. With ground sesame seeds in your pantry, this recipe goes from 10 minutes to 1.
-
- Storage: Refrigerate homemade Japanese Sesame Dressing in an airtight container for up to 1 week. If you make sesame dressing without mayonnaise, it can be kept for 2-3 weeks in the fridge, and you can add the mayo for serving.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
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