Spicy Sesame Ginger Vinaigrette

Preparation info

  • Difficulty


  • Makes about

    1¼ cups

Appears in

Cooking One on One

Cooking One on One

By John Ash

Published 2004

  • About

This delicious sauce makes an excellent dressing for a cold Asian noodle salad and a delicious marinade for fish, chicken, or pork. Next time you make a batch, use some to marinate meat or fish, grill or sauté it, then serve it on a bed of noodles dressed with more vinaigrette.


  • 3 tablespoons peanut oil
  • 3 tablespoons toasted sesame oil
  • 1 teaspoon crushed red chile flakes
  • 2 tablespoons peeled and coarsely chopped fresh ginger
  • ¼ cup coarsely chopped scallions (white and green parts)
  • ½ cup soy sauce
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons sugar
  • 1 tablespoon finely chopped fresh cilantro or mint leaves (optional)


In a small saucepan, heat the oils together until just smoking and add the chile flakes, ginger, and scallions. Remove from the heat, cover, and set aside at room temperature for 1 hour.

Strain the oil and discard the seasonings. Whisk in the soy sauce, vinegars, and sugar, whisking until the sugar is dissolved. Store covered in the refrigerator for up to 3 days, and add the cilantro or mint, if desired, just before serving.