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Creamy Japanese Sesame Salad Dressing (Restaurant Style) Recipe

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4.2 from 3 reviews

This creamy Japanese sesame salad dressing, inspired by restaurant-style recipes, combines the rich flavors of Kewpie mayo, toasted sesame seeds, and a perfect balance of tangy rice vinegar, sweet honey, and savory soy sauce. Ready in just 5 minutes, this dressing elevates simple iceberg salads or sushi accompaniments with its smooth, nutty, and slightly sweet profile.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ⅔ cup (about 6 servings)
  • Category: Salad dressing
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

Dressing Ingredients

  • 1/2 cup Japanese Kewpie mayonnaise
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons honey
  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon toasted white sesame seeds
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon ground ginger (optional)

Salad Ingredients

  • 1 large head of iceberg lettuce
  • 2-inch piece of carrot, thinly shredded

Instructions

  1. Make the dressing: In a small bowl, combine 1/2 cup Kewpie mayo, 1 tablespoon seasoned rice vinegar, 2 tablespoons honey, 1 tablespoon light soy sauce, 1 tablespoon sesame oil, 1 tablespoon toasted white sesame seeds, and optionally 1/2 teaspoon garlic powder and 1/4 teaspoon ground ginger. Whisk together until the mixture is smooth and evenly combined. Taste the dressing and adjust by adding more honey for sweetness, vinegar for acidity, or soy sauce for saltiness as desired. The dressing can be used immediately.
  2. Prepare the salad: Wash and dry one large head of iceberg lettuce, then chop or tear into bite-sized pieces. Peel and thinly shred a 2-inch piece of carrot or use your favorite vegetables for added crunch and color.
  3. Assemble and serve: Place the iceberg lettuce and shredded carrots in a bowl or on individual plates. Drizzle about 1 tablespoon of the sesame dressing per 1 cup of packed vegetables over the salad. Sprinkle additional toasted sesame seeds on top if desired and serve immediately.
  4. Store leftover dressing: Transfer any remaining dressing to an airtight container and refrigerate for up to one week. Stir or shake well before each use, as separation may occur during storage.

Notes

  • For a deeper and more pronounced sesame flavor, grind the toasted sesame seeds before adding them to the dressing.
  • This dressing pairs excellently with iceberg lettuce but can also enhance other crisp greens or vegetable salads.
  • Adjust the sweetness and saltiness according to personal preference to achieve a balanced taste.
  • Use Kewpie mayonnaise for authentic flavor; regular mayo can be substituted but will alter the taste slightly.

Find it online: https://cheftinaskitchen.com/creamy-japanese-sesame-salad-dressing-restaurant-style-recipe/