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    You are in: Home / Recipes / Sesame Ginger Vinaigrette Dressing Recipe
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    Sesame Ginger Vinaigrette Dressing

    Average Rating:

    4 Total Reviews

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    • on February 08, 2013

      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 Of course, not everyone likes the same food. Just my two cents.

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    • on November 29, 2007

      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!

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    • on October 29, 2007

      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.

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    • on February 20, 2006

      This dressing was so good. I have been buying the Asian salad and dressing in a bag and have been looking for something similar. I am so glad I found this. I will be making this one from now on.

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    Nutritional Facts for Sesame Ginger Vinaigrette Dressing

    Serving Size: 1 (354 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2302.1
    Calories from Fat 2217
    Total Fat 246.4 g
    Saturated Fat 35.0 g
    Cholesterol 0.0 mg
    Sodium 1015.3 mg
    Total Carbohydrate 23.5 g
    Dietary Fiber 9.5 g
    Sugars 0.6 g
    Protein 12.6 g


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