Light and Creamy Toasted Sesame Asian Dressing

Light and Creamy Toasted Sesame Asian Dressing

Oh, this dressing is divine.

This dressing is creamy, tangy, sweet and full of Asian flavors.  It turns an ordinary salad into “Hot Dang! Salad is my new best friend”… in just a matter of seconds.

Pour it over a nice crisp cabbage salad, spoon a little into some warm rice…toss some with roasted broccoli or asparagus. There are a lot of options with this little jar of wonder, my friends. I made a wonderful Asian salad yesterday to go with it. Every one of my kids ate it up with a broad smile on their faces. Love it when that happens, I truly do.  Recipe for the salad coming up tomorrow. 🙂

Until then, let me show you how to make this dressing!



***NOTE: This dressing will store in the fridge for up to a week.***

Time: 10 minutes
Yield: 2 cups
Recipe adapted from my sweet sister-in-law Rachel Eskelson

3/4 C mayonnaise (I use Best Foods Light)
1/2 C apple cider vinegar
1/4 C soy sauce
3/4 C sugar
1/2 t salt
2 T minced garlic
1/2 C peanuts (dry roasted)
1/4 t sesame oil
1 T toasted sesame seeds
pinch red pepper flakes


1. Grab some mayonnaise. I like to use this Best Foods Light. It has much less fat than regular mayo and tastes great. Measure out 3/4 cup and spoon it into your blender.


2. Add 1/2 cup apple cider vinegar,


1/4 cup of soy sauce,

3/4 cup of sugar and 1/2 teaspoon salt.


3. Peel and roughly chop 2 tablespoons of fresh garlic. Add it to the blender.
4. Mix everything together for about 1 minute.

5. Add 1/2 cup dry roasted peanuts, cover the blender and let it mix for several minutes, or until the peanuts are finely chopped and have blended in a bit. You will still have a few  tiny pieces, that’s okay.


Add 1/4 teaspoon sesame oil,


1 tablespoon toasted sesame seeds,


and a pinch of red pepper flakes. Mix just for a few seconds more and you are ready to roll.

Store in a sealed container in the fridge for up to 1 week.


Post a comment!


  1. 1
    April 25, 2013 at 8:13 am

    wondered if there was any substitutions for the peanuts or any nuts we have a nut food allergy in our house ? this looks really good !!

    • 2
      October 29, 2018 at 7:35 am

      Tried it without the peanuts and still delicious.

  2. 3
    April 25, 2013 at 1:05 pm

    I love these flavors – pinning.

  3. 4
    April 25, 2013 at 3:24 pm

    I was just wondering the same thing as Anne, although we can eat almonds. I’m wondering if it’s worth trying it with that, or how it would be just leaving the nuts out altogether.

    • 5
      April 25, 2013 at 10:16 pm

      Anne and Melanie,
      I haven’t ever tried it with anything but peanuts. Not sure how it would be with almonds…I would imagine it would change the flavor quite a bit. Good luck!

      • 6
        April 27, 2015 at 5:36 am

        If I want to use Peanut butter instead of peanuts, how much would you recommend using?

        • 7
          April 27, 2015 at 7:40 am

          I would imagine 3-4 Tb would do the trick. Best of luck to you!

  4. 8
    April 30, 2013 at 7:56 pm

    Where did you get your bottle for the dressing?? Was it a recycle?? 🙂

    • 9
      May 2, 2013 at 5:18 am

      I can’t remember where I got this particular bottle. I think someone may have given it to me as a gift with some sort of vinegar in it. Sorry! Best of luck!

    • 10
      April 22, 2018 at 6:44 am

      Gina, I bet you could find a bottle like this one, at The Container Store, or IKEA, or maybe even Target. ?

      • 11
        April 23, 2018 at 4:09 pm

        Ann, you can find these bottles at Michael’s or AC Moore craft stores! They are great!

    • 12
      May 12, 2018 at 4:05 pm

      You can buy these bottles from specialty!

  5. 13
    May 4, 2013 at 1:34 pm

    Sounds great! Love Asian dressings. @Anne & Melanie, I bet sesame seeds would work or tahini which is roasted sesame seeds.

  6. 14
    August 29, 2013 at 9:25 pm

    I made this dressing tonight and it was amazing!! If you want to try almonds instead of peanuts i suggest slivered almonds that have been toasted. This wont last long in my house cause i am going to find too many things to eat it with!

  7. 15
    September 22, 2013 at 3:35 pm

    Thank you so much for the recipe!
    I made this dressing many times and is always delicious!

  8. 16
    June 18, 2014 at 7:37 pm

    sounds scrumptious¡ but 3/4 c of sugar seems far too much at least for me

  9. 17
    C Queen
    October 13, 2014 at 5:10 pm

    Suggestion to the peanut allergy question.
    Why not try using Sesame Butter instead of peanuts.

  10. 18
    September 26, 2015 at 9:03 pm

    Where did you find your sesame seeds?

  11. 19
    June 25, 2017 at 1:23 pm

    Wow! This is a very delicious recipe! I was in search of a homemade Asian dressing for a Kraft Sausage & Ramen Stir-Fry recipe. I must admit that I was a little hesitant on the measurements for this dressing but it is Spot-On! The measurement for each ingredient is perfect! Thank you very much for sharing!

  12. 20
    January 6, 2018 at 8:21 am

    I don’t own a blender, can I use a food processor all the ingredients including the nuts?

    • 21
      January 8, 2018 at 11:43 am

      A food processor would work great. Best of luck to you!

  13. 22
    April 23, 2018 at 4:07 pm

    Made this tonight…WOW! I didn’t have peanuts so used PB and cut back on the sugar as the PB had sugar added. We’re big fans of ginger so I added that too. Tossed it into coke slaw mix with diced red onion, red peppers, scallions and celery. Then pan seared ahi tuna covered in everything bagel topping from Trader Joe’s. Big hit!! This dressing is what made the meal. Thank you Jamie.

    • 23
      April 26, 2018 at 9:06 am

      So happy to hear it! Thanks for letting me know.

  14. 24
    June 20, 2018 at 10:41 am

    Could you leave out the peanuts?

  15. 25
    April 16, 2019 at 11:18 am

    Can I substitute the sugar for honey?

  16. 26
    Amy Jo McCord
    May 13, 2020 at 9:27 pm

    Would it be sacrilegious to add a bit of fresh grated ginger to this?

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