Skip to main content

Sesame-Ginger Dressing

4.6

(5)

Image may contain Noodle Food Pasta Plant Dish Meal and Bowl
Photo by Alex Lau

This savory, addictive dressing will taste good on just about anything, including cold noodle salads.

Recipe information

  • Yield

    4 servings

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons soy sauce
2 tablespoons tahini
1 1/2 teaspoons sugar
1 teaspoon finely grated peeled ginger
1 garlic clove, finely grated
1/2 cup vegetable oil
1 1/2 teaspoons toasted sesame oil

Preparation

  1. Whisk lemon juice, soy sauce, tahini, sugar, ginger, and garlic in a small bowl to combine. Gradually add vegetable oil followed by sesame oil, whisking constantly until emulsified.

Read More
A feel-good meal full of crunchy veg and even crunchier pita chips.
Every salad should have pita chips.
Country-style lemonade with a salty-tangy twist.
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Raw zucchini has never tasted better.
A strip of lemon zest balances this refreshing spring classic.
Creamy, vinegary, and with lots of fresh dill.
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.