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Close-up of a large white ceramic bowl filled with crisp romaine, edamame, golden wonton strips, and mandarin oranges coated in glossy Asian Sesame Salad Dressing.

Asian Sesame Salad Dressing: The Ultimate Glossy Umami Vinaigrette

A restaurant-quality Asian Sesame Salad Dressing featuring a glossy dark amber vinaigrette. Perfectly balanced with toasted sesame oil, ginger, and honey, it coats a vibrant mix of greens, edamame, and crispy wonton strips.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, Salad
Cuisine: Asian Fusion
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

The Vinaigrette
  • 3 tbsp Toasted Sesame Oil Provides the dark amber color
  • 1/4 cup Rice Vinegar Mild acidity
  • 2 tbsp Soy Sauce Low-sodium preferred
  • 1.5 tbsp Honey Or agave nectar
  • 2 tbsp Neutral Oil Grapeseed or Canola
  • 1 tsp Fresh Ginger Finely grated
  • 1 tsp Fresh Garlic Finely grated
The Salad
  • 6 cups Mixed Greens Romaine and Spring Greens mix
  • 1/2 cup Shelled Edamame Steamed and chilled
  • 1 cup Mandarin Orange Segments Fresh or drained canned
  • 1/2 cup Wonton Strips Crispy and golden-brown
  • 1/4 cup Almond Slivers Toasted until fragrant
  • 1 tbsp Black and White Sesame Seeds For garnish
  • 2 tbsp Fresh Cilantro Chopped

Equipment

  • 1 Glass Jar with Lid Used for emulsifying the dressing through shaking.
  • 1 Steamer Basket Used to steam edamame to a vibrant green.
  • 1 Microplane For grating fresh ginger and garlic into a paste.

Method
 

Prepare Dressing
  1. In a glass jar, combine sesame oil, rice vinegar, soy sauce, neutral oil, honey, grated ginger, and grated garlic.
  2. Secure the lid and shake vigorously for 30 seconds until the dressing is a glossy, dark amber, and completely unified.
Prepare Salad Components
  1. Steam edamame for 3-5 minutes until bright green. Immediately chill in an ice bath and drain well.
  2. Toast almond slivers in a dry pan over medium heat for 3-5 minutes until golden and fragrant.
Assemble
  1. Toss greens in a bowl. Arrange edamame, oranges, almonds, and wonton strips on top. Drizzle with the dressing and garnish with sesame seeds and cilantro.

Notes

Ensure greens are completely dry so the glossy dressing clings to the leaves properly.
For extra heat, add a teaspoon of chili garlic sauce to the vinaigrette.