A super tasty Asian inspired sesame vinaigrette to dress up your next salad. Great for an Asian inspired slaw or simple tomato salad.
How to make sesame vinaigrette
1Toast your seeds…
Preheat your oven to 1800C (3600F).
Line a baking tray and pour over a thin layer of your white sesame seeds on your tray.
Place in the middle section of your oven checking them every 5 minutes and shaking the tray so they will toast evenly then cook until golden brown (approximately 10-15 minutes) then transfer them to a cold plate to stop the cooking process.
Alternatively, you can place your sesame seeds in a hot frypan (use medium heat) and keep stirring them and once the sesame seeds start changing colour (they should be a light golden brown), immediately remove them from the stove and transfer to a cold plate to stop the cooking process.
2Shake it up…
Place all your ingredients in a glass jar, season and shake until emulsified. Taste and adjust seasonings according to your taste.
Use sesame vinaigrette on…
- Cucumber salads with chilli
- Coleslaw for an Asian style slaw
- Green salad with avocado
- Mixed tomato salads with coriander (cilantro)
We have used it on…
- Small non-stick frypan
- Small container with a tight fitting lid such as glass jar
- 3 tbsps neutral oil (I used MCT Oil)
- 3 tbsps Asian sesame oil
- 3 tbsps rice vinegar
- 1 tbsp thin soy sauce
- 1 tbsp sesame seeds (toasted)
- 1 tsp black sesame seeds or Nigella seeds
- Toast your sesame seeds either in the oven or in a small frypan.
- Take a container that has a tight-fitting lid – glass jars are perfect for this.
- Add all the dressing ingredients to the container, cover it and shake until emulsified.
- Taste and adjust seasonings according to your personal preferences.
- This recipe makes a approximately half a cup of dressing enough for one small salads that serves four, the nutritional information has been calculated per serving.