This sweet soy ginger dressing is delicious as a poke bowl sauce, as a dipping sauce for veggie sushi, as an oil-free dressing on salads, noodles or rice bowls. Soy sauce (soy-free options given, too), rice vinegar and sweetener combine with ginger, wasabi and toasted sesame seeds to make this flavorful dressing.
To make the Sweet Sesame Ginger Soy Dressing, you'll need:
- rice vinegar
- soy sauce (or tamari for gluten-free, coconut aminos for soy-free)
- maple syrup (or granulated sugar, agave nectar or honey)
- toasted sesame seeds
- ground ginger (or fresh, crushed ginger)
- wasabi powder or wasabi paste (optional)
- Simply Asia sweet garlic ginger seasoning from Costco (optional)
- toasted sesame oil (optional, omit for oil-free)
Please see recipe card at the bottom of this post for measurements and detailed instructions.
- Make it spicy options!
- Make it creamy ginger soy sesame dressing
- Orange ginger dressing
- Substitute half of the sweetener and half of the vinegar for fresh orange juice
- Use a flavored vinegar
- Use a flavored vinegar instead of plain rice vinegar, to alter the taste
- Lime ginger dressing
- Substitute the vinegar for fresh lime juice
👨👩👦👦 Serving suggestions
This sweet soy ginger dressing is delicious as a:
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- ¼ cup unseasoned rice vinegar
- ¼ cup maple syrup (or sugar, agave nectar or honey for non-vegan)
- ¼ cup soy sauce (or tamari for gluten-free, coconut aminos for soy free)
- 1 tablespoon toasted sesame seeds
- ¼ teaspoon dried ground ginger (or 1 teaspoon fresh crushed ginger)
- ¼ teaspoon wasabi powder/paste (more, if you like it spicy)
- 1 tablespoon Simply Asia sweet garlic ginger seasoning (optional)
- 1 teaspoon toasted sesame oil (optional, omit for oil-free)
- Combine all ingredients in a mason jar or bowl and stir well with fork or whisk. If using sugar instead of maple syrup or honey, combine it with the soy sauce and vinegar, then heat it up for 30-60 seconds in the microwave to dissolve the sugar. Then, add the remaining ingredients.
- Store in refrigerator for 1-2 weeks (if using fresh ginger). Store in refrigerator for 1-2 months (if using dry ground ginger).
Maple syrup: Use sugar, agave nectar or other sweetener. Use honey for non-vegans.
Soy Sauce: Use tamari for gluten-free or coconut aminos for soy-free.
Toasted Sesame Seeds: If you don't have toasted sesame seeds, but instead raw sesame seeds, then just dry roast them a couple minutes in a dry skillet until they are fragrant and starting to brown. Alternatively, you can use ½ teaspoon of toasted sesame oil for the flavor.
Ginger: If you use dried ground ginger, the dressing will last 1-2 months in the refrigerator. (fresh ginger is stronger and fresher tasting, but only lasts a week, refrigerated.)
Make it spicy! Use extra wasabi or add nanami togarashi, sriracha or chili garlic sauce
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 494mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 1g
Nutritional calculations are done using online tools, such as recipe widget Create. Even though we have tried to provide accurate nutritional information, these figures should be considered estimates.