Ingredients
Method
Blend the Base
- Place the minced ginger, minced red onion, rice vinegar, mayonnaise, tahini, toasted sesame oil, and low-sodium soy sauce into a blender. Blend on high until completely smooth, about 30 seconds.
- Stop the blender and scrape down the sides with a rubber spatula to ensure everything is well incorporated.
Emulsify the Dressing
- With the blender running on low, remove the small cap from the lid (or open the pour spout) and slowly drizzle in the grapeseed oil in a steady stream. This gradual addition helps create a creamy, stable emulsion.
- Continue blending for another 15-20 seconds until the dressing is thick, smooth, and uniformly combined.
Finish and Season
- Transfer the dressing to a bowl or jar. Stir in the freshly ground black pepper and toasted sesame seeds by hand for added texture and flavor.
- Use immediately or refrigerate in an airtight container for up to one week. Shake well before each use.
Nutrition
Notes
Substitutions: Replace grapeseed oil with avocado or light olive oil. For a nut-free version, swap tahini with sunflower seed butter. Storage: Keep in a sealed jar in the fridge for up to 7 days. Make ahead: This dressing tastes even better after a few hours as flavors meld. Common mistake: Adding oil too quickly will cause separation; drizzle slowly for best results. Serving suggestions: Drizzle over mixed greens, shredded cabbage, cold soba noodles, or roasted vegetables. Adjust consistency with a teaspoon of water if too thick after chilling.