Prep 10 mins
Cook 0 mins
This is almost identical to one of my favorite salad dressing at the resturaunt Bread and Company. There, it is served on a strawberry fields salad, but it makes a delicious dressing on any salad, fruity, oriental, or as a mariande. Just like at the resturaunt it is oily, but thats what makes it so tasty! Shake well before using, and try not to eat it as soup!
- 1 cup sesame oil
- 1⁄2 cup rice vinegar
- 2 tablespoons chopped ginger (fresh or in a jar)
- 1 tablespoon soy sauce
- 1⁄4 cup toasted sesame seeds
- Toast sesame seeds in a dry, hot skillet just until they turn brown and begin to pop.
- Be careful not to burn them.
- In a food processor blend vinegar, ginger, soy sauce and sesame seeds.
- Slowly blend in sesame oil until emulfisified.
- Refrigerate and Enjoy!
This is the worst recipe I have tried in a while. It was way too oily. I thought I must have misread the amount of sesame oil when I tasted it, but it does call for one cup. I quickly poured it out, deleted it, and wrote a review to save you from the same mistake. I love the one I found on tastykitchen.com: http://tastykitchen.com/recipes/salads/asian-sesame-ginger-salad-dressing-or-marinade. Of course, not everyone likes the same food. Just my two cents.
My husband couldn't say enough good things about this recipe! I did, however, make a few "modifications"... After following all the directions and adding the sesame oil as the last step, I tasted the dressing and felt that something was missing. So I added approximately 1 or 1-1/2 Tbsp of brown sugar and added cayenne pepper to taste (although next time we are going to try honey and serrano peppers instead). It was PERFECT! We used this dressing on mixed greens with almond slivers, water chestnuts, crisp oriental noodles and chopped celery. We loved it!
Hi. I made this dressing because it had no sugar in it which is something that appeals to me at the moment. There were some things wrong with it, but I suppose they could have been my fault. I'll tell you what I did that differs from the recipe so that you don't make the same mistakes: I used toasted sesame oil. Sesame oil often - if not always - seems to be pre-toasted so I didn't look for anything else. The sesame flavor was too intense. When I read the part about blitzing everything together in the food processor, I started thinking about those poor sesame seeds. I suspected that a processor would not pulverize the seeds so I used a blender. This partially pulverized the seeds but left the dressing with an awfully gritty consistency. In retrospect, I think the point was to leave the seeds in tact, hence the food processor. A better option would be to add them at the end so that they are sure to remain whole. One more thing about this recipe. It is beastly expensive to make. If you have priced sesame oil lately or even Rice wine vinegar when you compare it to other vinegars, you might do better to buy your own sesame dressing. That said, I have enough sesame oil left to make this again, I will try it again to use it up. If things improve I'll let you know.