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Recipe Connection: Asian Toasted Sesame Dressing

September 24th, 2009 · 19 Comments · Do It Yourself, Recipes, Upgraded Nutrition

My husband is a great meter for new, homemade recipes.  He’s very skeptical of things that I make myself that he already (really) enjoys from the store. When he says something like, “That looks just like a *real* English muffin!” it’s music to my poor, kitchen-weary ears.

If husband says, “This might be better than the real thing,” I’m jumping for joy knowing I have a winner.

He said that about this recipe.

I first tried making my own homemade dressings this spring when I gave up white sugar for Lent.  (You can see four homemade salad dressings with extra virgin olive oil here and a whole bunch of dressings here..)  I’ve fiddled with those recipes and tried to mimic other favorite bottled versions, but this is the first I made totally on my own.  It’s a reverse engineered Kraft Asian Toasted Sesame Dressing, souped up to be so much more healthy because it uses healthy oil, real seeds and real garlic.

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Asian dressing 2

 

Asian Toasted Sesame Dressing
Print
Recipe type: Condiments
Author: Katie Kimball
Ingredients
  • 2 Tbs apple cider vinegar
  • 2-3 Tbs soy sauce
  • 1 Tbs sesame oil (optional) plus extra virgin olive oil to make 1/2 cup
  • 2 tsp sesame seeds, toasted*
  • 2 cloves garlic
  • 1/4 tsp ginger
Instructions
  1. Whisk apple cider vinegar, olive oil, optional sesame oil and soy sauce.
  2. Whiz the garlic and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
  3. Combine and enjoy!
  4. *To toast sesame seeds, put them on a dry cookie sheet in the toaster oven and toast on light once or twice until lightly browned and aromatic.  No toaster oven?  You could certainly use a regular oven on low heat – just watch the closely every few minutes to make sure they don’t burn.  I’m thinking you could also put them in a hot, dry pan and stir constantly until browned, but I haven’t tried that myself.
Notes

Store in the fridge (I think?) and try to remember to take it out a half hour before dinner, because the olive oil will solidify when cold.

 

Don’t you think this would be marvelous for a main dish salad with a marinated chicken breast and those crunchy Asian chow mein noodles?  You could add lots of vegetables to really make your salad count!

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