Sesame Dressing Recipe
This Asian-inspired Sesame Dressing is rich, nutty, and tangy — perfect for adding bold flavor to salads, slaws, and more.
Ingredients
- 3 tablespoons white sesame seeds
- 4 tablespoons mayonnaise, Kewpie
- 3 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 tablespoon miri or dry vermouth
- 2 tablespoons rice vinegar
- 2 teaspoons sugar
Instructions
- Add the sesame seeds to a medium-sized sauté pan and toast over low to medium heat, stirring constantly. They will turn lightly browned.
- Let them cook slightly before adding them to a spice grinder or mortar and pestle. Grind in a circular motion until they become like a meal. It’s good if there are still some whole seeds.
- In the mortar, add the additional ingredients and mix until combined. Serve with shredded cabbage or your favorite salad.
Notes
Never skip toasting the sesame seeds. This crucial step not only unlocks the seeds’ hidden nutty flavors and irresistible aroma but also dries them out. Cooled and dried sesame seeds are ground into a lighter powder, while untoasted seeds contain more oil and may turn into a paste when ground.
Keep them moving: You need to constantly stir the sesame seeds while they’re toasting in the pan. If left alone, they can go from golden to burnt in an instant.
Wait for them to cool: After toasting, set the sesame seeds aside on a plate to cool. Grinding them while still hot will result in a sesame seed paste rather than a dry, coarse meal.
Roast the sesame seeds: Making a double or triple batch of dressing? You can roast a bigger batch of sesame seeds in the oven instead. Lay them in an even layer on a baking sheet and roast at 350°F for 3 to 6 minutes, or until golden brown and fragrant, stirring halfway through. Keep a close eye on them to prevent them from burning.
No mortar and pestle? Pulse the toasted sesame seeds in a clean coffee grinder, a small blender, or a food processor instead.
Alcohol-free version: Feel free to omit the mirin/dry vermouth from the recipe and increase the rice vinegar to 3 tablespoons total.
Make-Ahead: Toast and grind the sesame seeds, then keep them in a sealed jar in your pantry up to 1 week before making the dressing. Or, make the dressing a few hours ahead of serving it with your desired meal.
How to Store: Store the dressing in an airtight container in the refrigerator and use within 7-10 days.
Nutrition
Calories: 221kcalCarbohydrates: 5gProtein: 2gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 5mgSodium: 701mgPotassium: 48mgFiber: 1gSugar: 3gVitamin A: 8IUCalcium: 50mgIron: 1mg