Get ready to be wowed: this sesame dressing with ginger and lime is so juicy and fresh (with a little kick!) that it’s practically drinkable. It takes less than 5 minutes to shake up, plus it’s vegan, gluten free, with a low FODMAP option for sensitive tummies!

sesame dressing in glass jar with label

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If you’re still not on the DIY salad dressings wagon, have you noticed how expensive store-bought salad dressings are getting? I was gifted this cute sesame dressing recently that was just o-kay…and then I saw it at the grocery store and nearly had a heart attack when I saw that this tiny bottle was almost $11

With groceries getting so pricey these days, this dietitian wants to help you save money while still eating nourishing, flavourful food you love. I thought, I write plant-based recipes for a living. I can do better..and way more budget friendly! 

Salad dressings with toasted sesame oil are some of my faves, because I spent a ton of time as a vegetarian teenager in Japan meaning that most of the time, lunch was some inari (tofu wrapped rice) and a side salad with sesame dressing from the corner store. If I was lucky, that dressing came in a little plastic fish bottle because A) I’m a sucker for mini things and B) it made the little clamshell of lettuce and corn feel a lot more special.

This sesame ginger dressing with fresh lime juice is SO flavourful and takes a couple minutes to make. I created it for my cold soba noodle salad but I love it so much that I drizzle it over my easy kale and cilantro salad, pasta salads and even use it as a marinade for tofu! It would be so delicious with even a simple green salad, maybe served with the tofu okonomiyaki from Good For Your Gut Cookbook!

sesame dressing ingredients in bowls
You need just 6 (or 7!) ingredients for my sesame dressing: sesame oil, maple syrup, limes, soy sauce, ginger, garlic and sriracha if you want a bit of heat!

Grab your ingredients

Craving sesame dressing? You probably have most of these ingredients at home already.

  • Toasted sesame oil: richly flavoured and a deep amber colour, sesame oil has a wonderful, nutty flavour that is so special. 
  • Limes: juicy, with a bright acidity, limes are the secret to making a truly addictive sesame dressing. Limes aren’t juicy? Roll them firmly on the counter until you can feel the natural oils burst through the skin. That will help.
  • Soy sauce: packed with umami, soy sauce adds depth and salt to this dressing. Gluten free? You can absolutely swap gluten free tamari.
  • Maple syrup: I love using maple syrup because it adds another layer of flavour but as a budget friendly option, you can absolutely use plain cane sugar. 
  • Ginger: fresh ginger adds a punch, along with a ton of anti-inflammatory and gut-friendly phytochemicals
  • Garlic: fresh garlic is sooooo good for you. Did you know that it helps boost the gut microbiome??
  • Sriracha: this richly flavoured hot sauce is optional, if you want a bit more heat.

How to make this easy sesame dressing with ginger and lime

Making your own salad dressings couldn’t be simpler…and you’ve got options:

  • Option 1: grate your garlic and ginger into a small bowl, add your sesame oil, lime juice, soy sauce, maple syrup and sriracha and whisk away!
  • Option 2: add your grated garlic and ginger to a jam jar, along with the sesame oil, lime juice, soy sauce, maple syrup and sriracha. Fasten the lid and shake it! Bonus: if not using right away, you can just store it in the fridge in the jar.

This tangy sesame salad dressing is more versatile than you think: it’s delicious on soba noodle salads, slaw, kale salads and more! You can drizzle it over grain bowls or use it to marinate tofu.

This sesame dressing recipe makes a big batch, almost a cup! So it will make enough for a large noodle salad (because noodles suck up dressing) or a whole week of lunch salads for 1 or 2 people.

Health benefits of ginger

Ginger is one of my favourite medicinal plants. It has a long standing history of use in both traditional medicine systems and cuisines throughout the Asian continent from China to India and Indonesia.

Ginger and its cousin turmeric are rhizomes: different from roots, rhizomes are underground plant stems that continue to grow via bud formation. 

Fresh ginger contains over 200 active compounds including powerful anti-inflammatory phytochemicals including gingerols, which in the lab have been shown to increase anti-inflammatory cytokines. Ginger is also pro-kinetic, meaning it helps to increase movement of the gut, making it a great food for gut health. Ginger helps speed up stomach emptying which is why it has been found to decrease nausea in pregnancy in human trials

You can enjoy ginger pickled, candied, as a tea, or fresh in soups, curries, stir fries, and baked goods like my ginger banana bread.

Tips, Tricks + Substitutions

  • Store this dressing in an airtight jar in the fridge for up to one week. Just shake and enjoy! 
  • Low FODMAP? Just omit the garlic and use a garlic-free hot sauce (or chile flakes!). Grab this FREE low FODMAP guide!
  • I like my dressings tangy…if you like more of a traditional vinaigrette, just add a neutral flavoured oil like avocado oil, 1 tablespoon at a time, until it hits the sweet spot for you. Make it your own!

Meal prepping? Make these healthy salad dressings

hand shaking sesame dressing

Sesame Lime Dressing with Ginger (5 minutes!)

Get ready to be wowed: this sesame dressing with ginger and lime is so juicy and fresh (with a little kick!) that it’s practically drinkable. It takes less than 5 minutes to shake up, plus it’s vegan, gluten free, with a low FODMAP option for sensitive tummies!
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  • 6 tablespoons freshly squeezed lime juice
  • ¼ cup toasted sesame oil
  • 3 tablespoons soy sauce, or gluten free tamari
  • 2 tablespoons pure maple syrup, or cane sugar
  • 2 inch piece fresh ginger, peeled and grated
  • 1 large clove garlic, crushed or grated (omit for low FODMAP)
  • Sriracha hot sauce, optional, to taste


  • Place lime juice, sesame oil, soy sauce, maple syrup, ginger, garlic and Sriracha (if using) into a 1 cup (250 mL) jam jar. Fasten lid and shake!
  • Store for up to 7 days in the fridge.