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Sesame Green Salad

Sesame Green Salad created by Parsley

This is from Everyday with RR. I’m typing it up for ZWT II. This is a great blend of flavors. It makes a thin dressing. This would also be good with plain rice.

Ready In:
10mins
Serves:
Units:

ingredients

directions

  • In a nonstick skillet over medium heat, toast the sesame seeds, shaking often, for 2-3 minutes. Immediately remove from the pan.
  • Combine the toasted seeds with the rice vinegar, soy sauce, sesame oil, sugar, ginger and tomato and blend. Toss with the salad greens and serve.
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RECIPE MADE WITH LOVE BY

@dicentra
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@dicentra
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"This is from Everyday with RR. I’m typing it up for ZWT II. This is a great blend of flavors. It makes a thin dressing. This would also be good with plain rice."
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  1. Parsley
    Sesame Green Salad Created by Parsley
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  2. Parsley
    A perfect side salad for Asian-style grilled meats! Quick and easy to make, too. I added chopped scallions to my lettuce mixture, but otherwise stuck to the recipe. You could also make a quick, healthy meal out of this, by simply adding leftover cooked chicken, beef or shrimp. Cucumbers would be nice in this as well. I will try that. Thanx for sharing!
    Reply
  3. noway
    This was just okay for us. I love all of the ingredients used in the dressing, so I thought I would really enjoy it. As written, the soy sauce and rice vinegar overpower the other dressing ingredients and I was unable to taste anything else. I would suggest adding more sugar and sesame oil and toning down the vinegar and soy sauce, especially if you prefer dressings that are a little sweeter. Thanks for posting!
    Reply
  4. Jason - Monroe
    AWESOME recipe! The dressing is perfect! I added some mandarin oranges and sliced almonds to the salad. The dressing is excellent over some sticky calrose rice too!
    Reply
  5. kiwidutch
    I liked this a little less than some of the other reviewers.. that said, this is also the very first Salad that I have tried that uses an asian dressing so maybe it's an acquired taste. I found the rice vinegar to be a little overpowering, but having only used it in cooked dishes before and marinades, it is also probably just something to get used to :) Please see my rating system: I have still rated this 4 stars because over all, I liked the concept and most of the taste and would definiately make this again (with less rice vinegar until I get more used to the taste of what was a very new sort of dish for me) Thanks!
    Reply
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