Dressing for Chinese Chicken Salad

READY IN: 10mins
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!

Ingredients Nutrition


  1. **Note:Gum tragacanth is an emulsifier and will keep the dressing from separating too much.
  2. It is not absolutely necessary for the recipe, but it makes everything stick together much better.
  3. If you can't find it, substitute 1 Tsp pectin powder, but at the pectin to the vinegar, not the oil.
  4. Combine oils and gum tragacanth in blender on high speed.
  5. Return oil mixture to measuring cup.
  6. Add all remaining ingredients, except sesame seeds, to blender, and mix on high until well combined.
  7. With blender running, add oil in a slow stream until dressing is emulsified.
  8. Add sesame seeds, and pulse a couple of time to mix.
  9. Pour dressing into a covered jar, and refrigerate at least one hour, until ready to use.
  10. Makes about 12 3-Tbsp servings.
  11. Serving Suggestion: Good on any salad, but especially good on mixed greens, topped with diced poached chicken, chow mein noodles, and toasted slivered almonds.

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