Recipe by Toby Jermain
This is a lower-fat clone of "Trader Joe's" sesame dressing that I devised for my sister. It is still as tasty as the original and is much better (less worse) for you.
Top Review by Garlic Chick
Finally made this yesterday because I desperately needed to have Chinese Chicken Salad. I used the blender and put pectin, vinegar, sugar, soy sauce and dry mustard and whirled it up. Then added the oils and whirled again. I did adjust a couple of things, first, I thought 3 tablespoons of toasted sesame oil would taste too strong so reduced that to 2 tablespoons. Glad I did because it had plenty of flavor from the oil. I also did not use any salt but increased the soy sauce by 1 tablespoon to a total of 3 tablespoons - I was also using lower sodium soy sauce. Once I added the dressing to the jar I added the sesame seeds and shook it. The pectin definitely helps to keep it from separating. Thanks for posting - yummy!
- 1⁄2 cup peanuts or 1⁄2 cup canola oil
- 3 tablespoons toasted oriental sesame oil
- 1⁄2 teaspoon gum tragacanth or 1 teaspoon dry pectin
- 1 cup rice vinegar
- 1⁄4 cup sugar
- 2 tablespoons Kikkoman soy sauce
- 1⁄2 teaspoon salt
- 2 teaspoons dry mustard
- 2 -3 tablespoons toasted sesame seeds
Directions See How It's Made
- **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
- It is not absolutely necessary for the recipe, but it makes everything stick together much better.
- If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
- Combine oils and gum tragacanth in blender on high speed.
- Return oil mixture to measuring cup.
- Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
- With blender running, add oil in a slow stream until dressing is emulsified.
- Add sesame seeds, and pulse a couple of time to mix.
- Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
- Makes about 12 3-Tbsp servings.
- Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.