Asian Toasted Sesame Salad Dressing
This is an easy dressing that packs a lot of punch. This recipe would work well as a marinade, too.
This is an easy dressing that packs a lot of punch. This recipe would work well as a marinade, too.
- Carbohydrate 1.51815516571514 g
- Cholesterol 0 mg
- Fat 11.8621091764861 g
- Fiber 0.33704166930717 g
- Protein 1.25325799928057 g
- Saturated Fat 1.64937400136977 g
- Serving Size 1 1 Serving (27g)
- Sodium 419.889133333032 mg
- Sugar 1.18111349640797 g
- Trans Fat 0.380946333642562 g
- Calories 116 calories
Step-by-step
- Whisk apple cider vinegar, soy sauce, sesame oil, and olive oil.
- Pulse garlic, ginger and toasted sesame seeds in a mini-food processor until garlic is in small pieces.
- Combine all ingredients and enjoy!
Extracting maximum flavor from sesame seeds requires careful monitoring during toasting. Place the seeds on a dry sheet pan and heat them until they turn golden brown and emit a distinct, nutty aroma. Leaving the seeds unattended for even thirty seconds past this point will cause bitterness.
Emulsification and Storage Mechanics
Vigorous whisking combines the apple cider vinegar, soy sauce, sesame oil, and extra virgin olive oil into a temporary suspension. A mini-food processor breaks down the garlic and ginger into micro-particles that integrate smoothly into the liquid rather than sinking to the bottom. Olive oil contains high levels of monounsaturated fats that solidify at temperatures below 40 degrees Fahrenheit. Remove the jar from the refrigerator thirty minutes before serving to liquefy the fats fully, then shake the container vigorously to re-emulsify the ingredients.
- Using too much ginger overwhelms the subtle toasted sesame notes; stick strictly to the measured quarter teaspoon.
- Substituting regular vinegar for apple cider vinegar alters the acid balance, requiring a pinch of sugar to correct the profile.
- Storing the mixture past five days diminishes the pungent bite of the raw garlic.
