Oriental Salad Dressing Recipes with Sesame Oil
This oriental salad dressing keeps in the refrigerator for up to a week so do not worry that the recipe makes too much because you will definitely use it all during that time. Rice wine vinegar is available in most grocery stores but make sure you buy regular rice wine vinegar and not seasoned rice wine vinegar because that is sweetened. While it is good in some recipes, it would be no good in oriental salad dressing recipes because it makes them too sweet, even if you leave out the sugar.
You can get sesame oil in most grocery stores too, usually with the other oils. If you like, you can use two tablespoons of regular sesame seed oil and a teaspoon of toasted sesame seed oil, to give this oriental salad dressing a nuttier flavor. You can find toasted sesame seed oil in the oriental section of the grocery store.
Serve this over salad greens or toss it with a thawed bag of mixed seafood and then serve that over greens perhaps with some chopped pineapple, bell pepper strips and bean sprouts on top. Add a small handful of cilantro and you have a wonderful lunch or appetizer. You can make this dressing quickly and easily, in fact in about five minutes.
- 2 tablespoons plus 1 teaspoon sesame seed oil
- 1 teaspoon Dijon mustard
- ¼ cup mayonnaise
- 2 tablespoons white sugar
- 4 tablespoons rice wine vinegar
- Whisk the sugar and rice wine vinegar until the sugar has dissolved.
- Add the sesame seed oil, mustard, and mayonnaise and stir until well blended.
- Refrigerate the salad dressing until required.
A lot of Asian salad dressings combine sweet with spicy, and this one has sugar as well as rice wine vinegar and mustard to offer than perfect balance. We are also using mayonnaise for a creamy consistency and sesame oil for a typical oriental flavor. Serve this over grated vegetables, seafood or chicken, and add other ingredients to your plate such as canned mandarin segments, toasted sesame seeds or fresh cilantro to finish off the salad. This recipe makes ¾ cup of dressing and it keeps for up to a week in the refrigerator but stir or shake it before serving in case it separates.
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