Sesame Vinaigrette

sesame vinaigrette in a bowl

This Sesame Vinaigrette has an intoxicating aroma! I’ve made sure that the sesame flavor is prominent by using toasted sesame oil, toasted black and white sesame seeds, and a little tahini (sesame paste). The addition of lime for tang and garlic for additional savoriness makes this a great dressing for  peppery lettuces and anise flavors.

Try this vinaigrette with our Celery, Fennel and Grapefruit Salad for a light and refreshing side dish or vegan meal.

sesame vinaigrette with arugula, endive and grapefruit

Substitute Belgian endive (above) in lieu of the fennel. This was an accidental discovery and a delicious one! My husband bought an endive instead of fennel. He gets ingredients confused sometimes, but likes to do the grocery shopping (and clean up after dinner – isn’t he a love?) and sometimes we have to make adjustments. 😋

sesame vinaigrette on arugula and endive with grapefruit

Sesame Vinaigrette

Pop the sesame seeds in a small skillet over high and toast for 1-2 minutes. Toss or stir frequently to prevent burning; remove to a mixing bowl or jar immediately to stop the toasting.

Add the sesame oil, lime juice, peanut oil, tahini, sugar, soy sauce, garlic, and pepper and whisk or shake until combined.

Refrigerate for at least one hour to let the flavors meld. Shake well before using.

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Sesame Vinaigrette

sesame vinaigrette in a bowl

This vinaigrette marries well with peppery lettuces and anise flavors, try it with our Celery, Fennel and Grapefruit Salad.

  • Author: Trish Lobenfeld
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: one-half cup vinaigrette
  • Category: Salad Dressings & Vinaigrettes

Ingredients

3 tablespoons toasted sesame oil
2 tablespoons freshly squeezed lime juice
1 tablespoon peanut oil
1 tablespoon toasted white sesame seeds
1 tablespoon toasted black sesame seeds
2 teaspoons tahini
2 teaspoons packed brown sugar
1 teaspoon soy sauce
1 small clove of garlic grated
1/2 teaspoon freshly ground pepper

Instructions

Pop the sesame seeds in a small skillet over high and toast for 1-2 minutes. Toss or stir frequently to prevent burning; remove to a mixing bowl or jar immediately to stop the toasting.

Add the sesame oil, lime juice, peanut oil, tahini, sugar, soy sauce, garlic, and pepper and whisk or shake until combined.

Refrigerate for at least one hour to let the flavors meld. Shake well before using.

Keywords: Asian-style dressing; sesame seeds, toasted sesame oil, tahini, salad dressing,

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