Ingredients
Method
Blend the base
- Add the minced ginger, minced red onion, rice vinegar, mayonnaise, tahini, toasted sesame oil, and low-sodium soy sauce to a blender. Blend on high until completely smooth, about 30 seconds.
- Stop the blender and scrape down the sides with a spatula to ensure all ingredients are fully incorporated.
Emulsify and finish
- With the blender running on low, remove the center cap from the lid and slowly drizzle in the grapeseed oil in a steady stream. This will emulsify the dressing, giving it a creamy, silky texture. Blend until fully combined and thick, about 20 seconds.
- Transfer the dressing to a bowl or jar, then stir in the freshly ground black pepper and toasted sesame seeds. These add a gentle crunch and extra flavor.
Nutrition
Notes
For a vegan version, substitute the mayonnaise with vegan mayo or an extra tablespoon of tahini. This dressing keeps well in the fridge for up to a week; shake or stir before using. If the dressing thickens too much after chilling, thin it with a teaspoon of water or rice vinegar. Avoid blending the sesame seeds—stir them in at the end to keep their texture. Serve over mixed greens, shredded cabbage, or as a drizzle for grain bowls or cold noodle salads. For a spicier kick, add a small pinch of red pepper flakes or a dash of sriracha. This dressing is also excellent as a dip for spring rolls or crudités.