Asian Sesame Dressing (Creamy Style)

Ingredients

2 tbsp toasted sesame oil

2 tbsp rice vinegar

1 tbsp soy sauce

1 tbsp tahini or smooth peanut butter (for creaminess)

1 tbsp honey or maple syrup

1 tsp grated fresh ginger

1 small garlic clove, minced or grated

1–2 tbsp water (to thin, as needed)

1 tsp toasted sesame seeds (optional for garnish)

Directions

Whisk everything together in a bowl or shake in a jar until smooth.

Add water a little at a time until you reach your desired consistency.

Taste and adjust: add more vinegar for tang, soy sauce for saltiness, or honey for sweetness.

Sprinkle sesame seeds on top if serving immediately.

Notes

Variations:

Spicy version: Add a small amount of sriracha or gochujang.

Citrusy kick: Add 1 tsp of lime or orange juice.

Non-creamy version: Skip the tahini/peanut butter and just combine sesame oil, soy sauce, vinegar, and a sweetener.

Asian salads can include a wide variety of vegetables depending on the specific region (e.g., East Asian, Southeast Asian, South Asian) and the type of salad. Here are common vegetables used across different styles of Asian salads:

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Leafy Greens

Napa cabbage – used in Korean kimchi salads or Chinese slaws

Bok choy – sometimes blanched and chilled for cold salads

Watercress – popular in Vietnamese and Chinese dishes

Thai basil, mint, cilantro – herbs, but used in abundance like greens in Southeast Asian salads

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Crunchy Veggies

Carrots – shredded or julienned

Daikon radish – common in Japanese, Korean, and Vietnamese salads

Cucumber – thinly sliced or spiralized; cooling and crisp

Bean sprouts – especially mung bean sprouts, used in Thai and Vietnamese salads

Green papaya – main ingredient in Thai som tam

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Zesty and Aromatic

Scallions (green onions) – thinly sliced, adds flavor

Red onions or shallots – often pickled or fried in Southeast Asian salads

Chilies (red or green) – sliced thin for heat

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Other Vegetables

Snow peas – sliced on a bias

Bell peppers – for sweetness and color

Lotus root – sliced and blanched or pickled in Chinese salads

Seaweed – especially in Japanese salads, like wakame

Edamame – boiled soybeans, common in Japanese-inspired salads