Recipe Connection: Asian Toasted Sesame Dressing

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
 
Author:
Recipe type: Condiments
Ingredients
  • 2 Tbs. apple cider vinegar
  • 2-3 Tbs. soy sauce
  • 1 Tbs. sesame oil (optional) plus extra virgin olive oil to make ½ cup
  • 2 tsp. sesame seeds, toasted*
  • 2 cloves garlic
  • ¼ 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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Be sure to come on back Thursday for the first installment of the October Fest Carnival of Super Foods, Bean Recipes Edition.(Bloggers, link up!)

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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money.  If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

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19 Bites of Conversation So Far

  1. says

    I think that sounds just great. It would go well with the Asian Ramen Noodle Salad I made the other day: http://copingwithfrugality.blogspot.com/2009/09/asian-ramen-noodle-salad.html

    I am trying to eat more salads (trying to follow your Monday Mission) and just bought a bunch of lettuce…I think I will try this dressing over the weekend. I actually have ALL the ingredients on hand!! :)
    .-= Amanda´s last blog ..Asian Ramen Noodle Salad =-.

    [Reply to this comment]

  2. says

    I love making my own dressings – yours looks so good. My Aunt Linda makes a fabulous Asian flavored dressing that she wrote down for me and I need to dig it up and make it. I also appreciate that it’s entirely from scratch.

    Thanks so much for sharing this on Slightly Indulgent Mondays! It’s a great addition to the other recipes that have been shared there.

    Also – many thanks for the invite for Thursday. I’ve got it on my calendar.

    [Reply to this comment]

  3. Cindy says

    Wow, this sounds awesome. When i was reading the ingreadients I thought to myself that I have some whole grain soba noodles just screaming to have this poured over them for a cold salad. If I had them, some chopped green onions added would be tasty too!

    [Reply to this comment]

  4. Hélène says

    If you eat your dressings quick enough, you can leave them on the counter. No more than a few days though. I add mustard and redhot to almost all of mine (not your asian one I wouldn’t, well maybe some redhot lol). This further extends the shelf life IMO as neither of those need refrigeration either. :)

    [Reply to this comment]

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