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
Recipe type: Condiments
  • 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
  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.
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!)

If you missed the last Monday Mission, click here.

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:

    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. :)

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