Ingredients
Method
- Combine the minced ginger, minced red onion, rice vinegar, mayonnaise, tahini, sesame oil, and soy sauce in a blender. Blend on high until smooth, about 30 seconds.
- Stop the blender and scrape down the sides with a spatula to ensure everything is incorporated evenly.
- With the blender running and the lid's small cap removed, slowly drizzle in the grapeseed oil. This gradual addition helps emulsify the dressing, creating a creamy, silky texture. Blend until fully smooth and thickened.
- Transfer the dressing to a bowl, then stir in the black pepper and sesame seeds. These add a subtle crunch and extra flavor.
Nutrition
Notes
For a milder onion flavor, soak the minced red onion in cold water for 5 minutes, then drain before using. Store in an airtight container in the fridge for up to 1 week; shake or stir before serving. This dressing thickens when chilled; let it sit at room temperature for 10 minutes or whisk in a teaspoon of water to thin. Avoid blending too long after adding the oil to prevent over-emulsification and a greasy texture. Serve over crisp greens, steamed broccoli, or cold soba noodles. For a vegan version, substitute the mayonnaise with 1 tablespoon of vegan mayo or extra tahini. Toasted sesame seeds can be swapped for black sesame seeds for a dramatic look.