Homemade Sesame Vinaigrette

sesame vinaigrette

Our daughter loves sesame salad dressings and has begged me to come up with a homemade version for awhile. After looking at the ingredient list of a couple we had tried in the past (Annie’s and Newman’s, I think) and doing a bit of experimenting, I’ve come up with a recipe that we love on spinach salads or to use as a marinade for chicken or seafood.

Sesame Vinaigrette Dressing

More importantly, it passed our daughter’s taste test – and in fact earned me a hugh and a kiss – score one for mom!

Does your family like sesame vinaigrette, too?

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Sesame Vinaigrette {Salad Dressing and Marinade}

  • 1/4 c. rice or cider vinegar
  • 1 Tb. soy sauce
  • 1 Tb. water
  • 1 Tb. sesame oil
  • 1 clove garlic (about 1/2 tsp.)
  • 1 1/2 tsp. sesame seeds
  • 1 tsp. honey
  • 1/2 tsp. arrowroot powder (or cornstarch)
  • 1/3 c. olive oil
  • *optional for Sesame-Ginger variation: 1 tsp. finely grated ginger
  1. Combine the first eight ingredients in a small bowl or glass measuring cup, whisking until well blended and arrowroot or cornstarch is dissolved.
  2. Whisk in the olive oil (and ginger, if using), mix well and pour into a glass container to serve and store.
  3. Use as a salad dressing for spinach salads and slaws as well as a marinade for chicken and seafood.

Makes about 3/4 cup

 

I’m sharing at: Weekend Wrap Up Party, Saturday Nite Special, Overflowing with Creativity

Comments

  1. Tami says

    I have never tried a sesame dressing before but can’t wait to try your recipe!

    I was looking at the winter meals ebook and I was wondering when you saute corn and peppers how exactly you go about that and what do you add (oil, salt?)? My corn was blanched and frozen…..is that what you use? I have never sauted corn before only cooked it in a bit of water so I am not sure…….thanks!

    • Jami says

      Oh, Tami, I think you will enjoy your preserved corn this way! I always start with a bit of olive oil and a bit of butter – 1 TB each? – and chopped 1/4 to 1/2 of an onion and cook it for about 5 minutes before adding the partially frozen corn and chopped peppers (can be frozen, too, from the garden!) – but you don’t have to use peppers, it can just be corn with the bit of onion. Season with salt and pepper (sometimes I add a minced clove of garlic with the onion, depending on what I’m serving them with or even taco seasonings/chili powder). You can also cook them this way and add some chopped tomato, etc. The corn only needs 5- 10 minutes of sauteing and it’s really tasty!

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