Creamy Low-Fat Sesame Ginger Salad Dressing


Big salads are a staple for me at lunchtime; I like them packed with greens, topped with various vegetables, and generously drizzled with dressing. I often use cashews or other nut butters to thicken salad dressings, but once in a while I crave something a little lighter. So when I stumbled upon the Open Sesame Salad Dressing recipe in Blissful Bites, I knew that I had a winner.

Though I eat a very soy-low diet, I do like a little tofu once in a while, and this salad dressing was an amazing way to use it. Even tofu-haters will delight in the fresh and creamy taste. I did alter the original recipe quite a bit, adding ginger instead of garlic, upping the sesame oil for a creamier and richer flavor, and spiking it with a little more vinegar to heighten the taste. Even with just that wee bit of maple syrup, this sesame salad dressing is surprisingly sweet, yet the overall flavor is somewhat mellow.

Creamy Low-Fat Sesame Ginger Salad Dressing Recipe

The light and smooth taste of this recipe, coupled with the fact that it is low in fat and a good source of protein, gave me the excuse I needed to pour this dressing on REALLY thick. In theory, the batch below could top anywhere from 8 large salads to 16 smaller ones … but when I felt like having a big bowl of steamed broccoli, carrots, and brown rice for lunch, I used this sesame salad dressing as my protein source and dumped on a full 1/2 cup – restaurant-style!

Creamy Low-Fat Sesame Ginger Salad Dressing Recipe

Creamy Low-Fat Sesame Ginger Salad Dressing
Prep time
Total time
  • 1 12-ounce Package Soft Silken Tofu (such as Mori-nu – sold in shelf-stable packages)
  • 4 Teaspoons Sesame Oil
  • ¼ Cup Rice Vinegar
  • 2 Tablespoons White or Light Miso (for gluten-free, be sure to use a soy-, rice-, or chickpea-based miso)
  • 1-inch Chunk of Fresh Ginger
  • 2 Tablespoons Maple Syrup
  • ½ Teaspoon Salt, or to taste
  • 2 Tablespoons Water, or more to thin as desired
  • Toasted Sesame Seeds for Garnish, optional
  1. Place the tofu, sesame oil, rice vinegar, miso, ginger, maple syrup, and salt in your blender, and whiz until smooth (just 30 to 60 seconds).
  2. Add water, 1 tablespoon at a time, until it reaches your desired consistency.
  3. Drizzle over salad, and garnish with toasted sesame seeds (see below), if desired.
To toast sesame seeds, heat them in a skillet over medium heat, shaking the pan occasionally. Cook them for just a few minutes, or until they begin to look golden and smell fragrant. Keep a close eye, as they go from toasted to burnt rather quickly!

Diet type: Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Nut free, Peanut free, Wheat free, Refined Sugar free, Low fat
Nutrition Information
Serving size: 8 servings or 2 cups

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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