Prep 10 mins
Cook 0 mins
Serve with assorted fresh vegetables.
- 3⁄4 cup mayonnaise
- 1⁄4 cup rice vinegar
- 1⁄4 cup honey
- 3 tablespoons toasted sesame seeds
- 1 -2 tablespoon grated fresh gingerroot
- 1 clove garlic, minced
- 3⁄4 teaspoon sesame oil
- 1⁄8 teaspoon crushed red pepper flakes
- salt, to taste
- Whisk together mayonnaise, vinegar and honey in small bowl.
- Add remaining ingredients; mix thoroughly.
- Dip may be stored tightly covered in refrigerator up to 1 week.