Sesame-Ginger Vinaigrette
Fresh ginger and nutty toasted sesame seeds are a classic combination in Asian cuisine. Use this easy dressing to add Asian flair to salads, noodle dishes, or grilled fish, chicken, or meats.
If you want a creamy dressing: add 1 tablespoon tahini
Sesame-Ginger Vinaigrette
from https://www.redbookmag.com/
2 tsp. grated fresh ginger
1 tsp. minced garlic
1 tsp. sugar
2 tbsp. rice vinegar
2 tbsp. soy sauce
1/4 c. peanut or canola oil
1 tbsp. Asian toasted sesame oil
1 tbsp. snipped fresh chives
1 tsp. toasted sesame seeds
Whisk together grated fresh ginger, minced garlic, sugar, rice vinegar, and soy sauce.
While whisking, slowly add peanut or canola oil and toasted Asian sesame oil until emulsified.
Stir in snipped fresh chives and toasted sesame seeds.
Yields 1 cup
Toasted Sesame Asian Salad Dressing
from https://www.thecreativebite.com/
Toasted Sesame Asian Salad Dressing is a light and healthy vinaigrette perfect for your Asian inspired salads!
1/4 cup soy sauce
2 tbsp sesame oil
1/4 cup rice wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp. fresh grated ginger
1 Tbsp. toasted sesame seeds
Add everything to a wide mouth jar and blend with an immersion blender, or in a blender. Store refrigerated.
Servings: 8
Sesame Vinaigrette
The Martha Stewart Show, April 2006
1 clove garlic
Coarse salt and freshly ground pepper
1/3 cup rice vinegar
1 tablespoon mirin (rice wine)
1 tablespoon soy sauce
2 teaspoons honey
Juice of 1/2 lemon
1/2 cup canola oil
3 tablespoons toasted sesame oil
1 teaspoon black or white sesame seeds
On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.
Makes 1 cup
Sesame Ginger Dressing
from https://www.ambitiouskitchen.com/
This easy ginger dressing is officially my new favorite chicken marinade, salad dressing and even a delicious stir fry sauce. I came up with it one night after marinating chicken thighs for grilling, and then the next day I made it again and threw it in an upcoming brussels salad recipe.
2 tablespoons toasted sesame oil
2 tablespoons olive oil
2 tablespoons reduced sodium soy sauce (or sub coconut aminos)
2-3 tablespoons rice vinegar
1 ½ tablespoons pure maple syrup
2 cloves garlic, finely minced
1 tablespoon freshly minced ginger
Optional if you want a creamy dressing: add 1 tablespoon tahini or cashew butter
6 servings
