Honey-Lime Dressing

A Creamy Sweet-Tart Dressing With Asian Roots

This honey-lime dressing hits a flavor sweet spot most bottled dressings can’t. Sharp Dijon, creamy mayo, golden honey, fresh lime juice, and a tablespoon of toasted sesame oil come together in five minutes flat into something that works on green salads, grilled chicken, or as a dip for crisp veggies and spring rolls.

The order of operations matters. Stirring the ground ginger into the Dijon first lets the powdered ginger bloom and dissolve into the mustard’s acidity. Skip that step and ginger powder clumps stubbornly throughout the rest of the dressing.

Lime juice does double duty here, providing both acid and that characteristic floral citrus note that brightens the whole bowl. The sesame oil sits at just one tablespoon for a reason: a little adds nutty depth, but more would dominate every other flavor.

Pro Tips

• Use fresh-squeezed lime juice. Bottled lime tastes flat and metallic, and this dressing has nowhere to hide that.
• Whisk vigorously to fully emulsify the mayo and honey. A weak emulsion separates within an hour.
• Use toasted (not raw) sesame oil. The dark amber kind has the depth this dressing needs.
• Make it at least 30 minutes before serving so the ginger and lime have time to meld with the mayo base.
• Stores 1 week refrigerated in a sealed jar. Re-shake before each use.

Variations

• Add a teaspoon of grated fresh ginger root in addition to the ground ginger for sharper bite.
• Stir in a teaspoon of soy sauce or a dash of fish sauce for umami depth.
• Swap the mayo for full-fat Greek yogurt for a tangier, lighter version.