Anita quickly declared this sesame salad dressing as one of her all-time favorite salad dressings. She loved the light hint of sesame oil and soy sauce, with just a touch of sweetness. A light vinegar bite and creamy mayonnaise hit all the right notes for her. It’s not a thick sauce, not at all. It’s just slightly thicker than say, Italian dressing.
Although you can try and rush this sesame salad dressing, don’t. Resist the temptation to do that. Let it rest at least 30 minutes before serving. And if you can, let it sit overnight so that the flavors get happy. And as I note in the recipe, you might want to adjust the sesame oil. Although Anita and I both are fans of sesame oil, we find that a little goes a long ways. We felt that one tablespoon was perfect for us. So, we recommend that you start with a little, taste, and add more if desired. You can always add more after it has set a while, too. You just can’t take it back out so use it sparingly if you’re like us and are a little sesame oil-shy!
Also try my creamy garlic salad dressing.
Sesame Salad Dressing
- ½ cup mayonnaise
- 5 tablespoons rice vinegar
- 2 tablespoons sugar
- 2 tablespoons sesame oil I used 1 tablespoon
- 1 tablespoon soy sauce
- ¼ teaspoon garlic powder
- Whisk all ingredients together in a small bowl.
- Cover and refrigerate for at least 30 minutes before serving.
Nutritional values are approximate.