Creamy Asian Ginger Dressing

This creamy Asian ginger dressing combines fresh ginger, rice vinegar, nut butter, sesame and coconut aminos in a dressing that is bright, savory and gently sweet.

Vidalia onion and celery add freshness and body, while tomato paste deepens the flavor without making the dressing taste like tomato. A date provides enough sweetness to balance the vinegar without relying on refined sugar. Toasted sesame oil is the small addition that gives the finished dressing a richer, more distinctive flavor.

Blend it until completely smooth and use it for salads, slaws, grain bowls, chicken, salmon, tofu or roasted vegetables.

Why you’ll love it

• Fresh, vibrant ginger flavor

• Creamy without dairy or mayonnaise

• Sweetened with one date

• Contains no refined sugar

• Uses unsalted nut butter

• Easy to prepare in a blender

• Ready in approximately 15 minutes

• Suitable for salads, bowls, vegetables and proteins

• Easy to prepare ahead

• Approximately 4 grams of carbohydrate per serving

How to Make Creamy Asian Ginger Dressing

Recipe at a glance

Preparation time	15 minutes
Cooking time	2–3 minutes to toast the sesame seeds
Total time	Approximately 15 minutes
Yield	Approximately 1½ cups
Serving size	2 tablespoons
Serves	Approximately 12
Equipment	High-speed blender or food processor
Difficulty	Easy
Make ahead	Yes
Freezer friendly	Not recommended

Ingredients

• 1/2 cup chopped Vidalia or other sweet onion

• 1/3 cup finely chopped celery, approximately 5 tablespoons

• 1/4 cup smooth, unsalted natural nut butter, such as almond, cashew or peanut butter

• 1 tablespoon un-hulled sesame seeds

• 1/3 cup water, plus additional water as needed

• 1/4 cup unseasoned rice vinegar

• 11/2 tablespoons peeled and finely minced fresh ginger

• 2 tablespoons no-salt-added tomato paste

• 1 tablespoon coconut aminos

• 1 large Medjool date or 2 small Deglet Noor dates, pitted and finely chopped

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon toasted sesame oil

• 1 fresh garlic clove, roughly chopped

• 1/4 teaspoon freshly cracked black pepper

• 1/8 teaspoon crushed red pepper flakes, optional

Instructions

• Prepare the date. If the date is firm or dry, place it in a small bowl and cover it with hot water. Allow it to soften for 10 minutes, then drain it thoroughly.

• Toast the sesame seeds. Place the sesame seeds in a small dry skillet over medium-low heat. Toast for two to three minutes, stirring frequently, until fragrant. Watch them closely because sesame seeds burn quickly.

• Prepare the vegetables. Chop the onion and celery into smaller pieces so they blend easily and evenly.

• Add the main ingredients. Place the onion, celery, nut butter, water, rice vinegar, fresh ginger, tomato paste, coconut aminos, date, lemon juice, sesame oil, garlic, black pepper and optional red pepper flakes in a high-speed blender or food processor.

• Add the sesame seeds. Reserve a small pinch of toasted sesame seeds for garnishing, if desired. Add the remaining seeds to the blender.

• Blend the dressing. Blend for approximately 45 to 60 seconds. Stop and scrape down the sides, then continue blending until the dressing is completely smooth and creamy.

• Adjust the consistency. Add additional water one tablespoon at a time until the dressing reaches your preferred consistency. Use less water for a dip or bowl sauce and more water for a pourable salad dressing.

• Taste and balance. Taste the dressing. Add a little more fresh ginger for stronger heat, rice vinegar for additional sharpness or coconut aminos for a deeper savory flavor.

• Chill. Transfer the dressing to a clean glass jar or airtight container. Refrigerate it for at least 30 minutes before serving to allow the flavors to blend.

• Stir before serving. The dressing thickens slightly in the refrigerator. Stir or shake it well and add a small amount of water if needed.

The Details That Make This Asian Ginger Dressing Exceptional

Why This Asian Ginger Dressing Tastes So Fresh

Fresh ginger, lemon juice, rice vinegar, onion and celery create several layers of brightness. The nut butter, tomato paste and toasted sesame oil soften the acidity and give the dressing a smooth, rounded finish.

Use fresh ginger

Fresh ginger gives this dressing its clean, vibrant character. Jarred ginger packed in oil or preservatives does not provide the same freshness.

Peel the ginger with the edge of a teaspoon to remove the thin skin without wasting the flesh underneath.

Use unseasoned rice vinegar

Seasoned rice vinegar frequently contains added sugar and salt. Unseasoned rice vinegar gives you greater control over the dressing’s sweetness and sodium.

Choose natural nut butter

Look for nut butter made primarily from nuts, without added sugar or hydrogenated oils. Unsalted nut butter allows the coconut aminos and other ingredients to season the dressing more evenly.

Toast the sesame seeds

Toasting brings out their nutty flavor. Stir continuously and remove them from the skillet as soon as they become fragrant.

Soften a dry date

A soft date blends directly into the dressing. A firmer date should be soaked briefly to prevent small pieces from remaining in the finished dressing.

Add the water gradually

The vegetables release liquid as they blend. Beginning with ⅓ cup of water prevents the dressing from becoming too thin.

Allow the dressing to rest

The flavors become more integrated after approximately 30 minutes in the refrigerator. The ginger and garlic also become slightly more pronounced.

What to serve with it

Use this dressing with:

• Mixed green salads

• Shredded cabbage slaw

• Cucumber and carrot salad

• Chicken or turkey lettuce wraps

• Grilled chicken breast

• Baked or grilled salmon

• Shrimp

• Tofu or tempeh

• Roasted broccoli or cauliflower

• Steamed green beans

• Brown rice, quinoa or grain bowls

• Zucchini noodles

• Fresh vegetable sticks

Ingredient alternatives

Don’t have Vidalia onion?

Use:

• Another sweet onion

• Red onion

• Shallot

• Green onions

• Red onion produces a sharper flavor. Use approximately 1/3 cup rather than 1/2 cup.

Which nut butter works best?

• Almond butter creates a mild, balanced dressing.

• Cashew butter creates the creamiest and most neutral result.

• Peanut butter produces a stronger, more recognizable peanut flavor.

Choose a smooth, unsweetened and unsalted variety.

Need a nut-free version?

Use unsweetened sunflower seed butter. The flavor will be slightly more earthy, although the dressing will remain creamy.

This substitution makes the dressing nut-free, not sesame-free.

Need a sesame-free version?

Omit the sesame seeds and toasted sesame oil. Add one additional teaspoon of nut or sunflower seed butter for body.

Don’t have coconut aminos?

Use reduced-sodium tamari. Begin with two teaspoons, taste and add more only if needed because tamari generally contains more sodium than coconut aminos.

Don’t have a Medjool date?

Use two small Deglet Noor dates. Soak them in hot water first if they are firm.

Prefer a spicier dressing?

Add:

• Additional fresh ginger

• 1/4 teaspoon crushed red pepper flakes

• A small amount of fresh chili pepper

• Add heat gradually so it does not overpower the sesame and nut butter.

Prefer a thinner dressing?

Blend in additional water one tablespoon at a time.

Prefer a thicker sauce?

Begin with 1/4 cup of water rather than 1/3 cup. A thicker version works well as a dip, sandwich spread or sauce for bowls.

Make-ahead instructions

Prepare the dressing at least 30 minutes before serving so the flavors have time to blend.

It can be made up to three days in advance. Store it in a clean, tightly sealed glass jar in the refrigerator.

The ginger and garlic flavors become stronger as the dressing rests.

Storage instructions

Refrigerate the dressing promptly in a clean airtight container.

For the best quality and freshness, use it within four days. Because it contains fresh onion, celery, ginger and garlic without commercial preservatives, it should not be stored at room temperature.

Stir or shake the dressing before each use. Add a teaspoon of water if it becomes too thick in the refrigerator.

Discard it if it develops an unpleasant odor, bubbling, mold or an unusual change in color.

Freezer instructions

Freezing is not recommended.

The vegetables and nut butter can separate after thawing, creating a grainy or watery texture. The dressing is best prepared fresh and refrigerated.

Why this recipe supports a more balanced meal

Nut butter and sesame seeds contribute fat and a small amount of protein, while the onion, celery, ginger and tomato paste provide plant-based ingredients and flavor.

The dressing contains one date, distributed across approximately 12 servings, rather than relying on a larger quantity of refined sugar. It still contains carbohydrates from the date, vegetables, tomato paste, nut butter and coconut aminos.

Using a defined two-tablespoon serving keeps the dressing flavorful without overwhelming the meal. Individual nutritional needs, portions and glucose responses vary.

Nutritional Values

Per serving: 2 tablespoons

• Calories: 55

• Protein: 1 g

• Total carbohydrate: 4 g

• Fiber: 1 g

• Total fat: 4 g

Nutrition values are estimates calculated using unsalted almond butter and coconut aminos. Nut butter, tomato paste and coconut amino brands vary significantly in calories and sodium.

FAQ

Why is my dressing too thick?

Nut butter thickens after refrigeration. Stir in water one teaspoon at a time until the dressing reaches the desired consistency.

Why is my dressing too thin?

The onion and celery may have released more liquid during blending. Add one additional tablespoon of nut butter and blend again.

Does the dressing taste strongly of onion?

Vidalia onion has a gentler, sweeter flavor than regular yellow onion. For an even milder flavor, soak the chopped onion in cold water for 10 minutes, then drain and dry it before blending.

Can I use jarred ginger?

Fresh ginger is strongly recommended. Jarred ginger does not provide the same clean, vibrant flavor, especially when it is packed in oil or contains preservatives.

Do I need to toast the sesame seeds?

No, although toasting gives the dressing a richer and more pronounced sesame flavor.

Can I leave out the date?

Yes. The dressing will taste sharper and more acidic. Taste it after blending and decide whether the natural sweetness from the onion is enough for you.

Can I use this as a marinade?

Yes. Use it to marinate chicken, salmon, shrimp, tofu or vegetables. Set aside a separate portion for serving before it comes into contact with raw meat, poultry or seafood.

Discard any marinade that has touched raw meat, poultry or seafood unless it is brought to a safe boil and used according to appropriate food-safety guidance.

Is this dressing low in carbohydrate?

One two-tablespoon serving contains approximately 4 grams of total carbohydrate. Whether that fits a lower-carbohydrate eating pattern depends on individual nutritional needs and the other foods included in the meal.

Why did the dressing become stronger after refrigeration?

Fresh ginger, garlic and onion continue releasing flavor as the dressing rests. This is normal. Adding a small amount of water or nut butter will soften the flavor if needed.

Enjoy!