Recipe for Sesame Vinaigrette at Life's Ambrosia

Here we are a few days after Christmas and I feel like I want to eat vegetables for the next month. I never thought I would say this but I think I had entirely too much rich food. Sure there were vegetables but they tended to have cheese on them. Don’t get me wrong it all tasted great but now as we get closer to the new year, my body is begging for something a little bit lighter. Enter this sesame vinaigrette. Poured on a simple green salad it makes for a very flavorful and light lunch.

I know I mentioned that in the time leading up to New Year’s I would be sharing appetizers that would be great for your New Year’s Eve parties. And while this would not fall in the finger food category like most appetizers, most cocktail or buffet style parties will at least have one salad. Generally said salad comes with ranch, blue cheese or a simple vinaigrette. Why not give your guests another option with this nutty dressing?

Sesame Vinaigrette Recipe

Sesame Vinaigrette. A drizzle of this dressing can turn even the simplest salads into a flavorful light lunch.

Makes 1/2 cup

Prep time: 30 min

Ingredients:

2 teaspoons sesame oil
1 tablespoon olive oil
1/4 cup plus 1 tablespoon rice vinegar
1 teaspoon soy sauce
1 teaspoon roasted sesame seeds
1 teaspoon tahini paste
1/2 teaspoon garlic powder
fresh cracked pepper and kosher salt

Instructions:

Whisk first 7 ingredients together in a bowl. Season to taste with salt and pepper. Let stand at room temperature for 30 minutes to allow flavors to mingle.
Whisk once more before serving. Adjust salt and pepper if desired.

Enjoy!

Responses to "Sesame Vinaigrette"

“
Oh, my you are reading my mind! My body can’t wait for the holidays to be over so eating habits go back to normal! Sounds delicious!
”

- Curiouseats

“
This looks like a great alternative to the “usual” options. I love the flavors in this one, and will have to try it soon as I’ll be adding salads to my dinner every night!
”

- patsy

“
Is it that simple? When I first saw your picture, I was wondering how to do that. Now I will make my first sesame vinaigrette now. Thanks.
”

- VeggieCook

“
I make something similar but without the tahini. What a great addition! It definitely amps up the sesame taste. Great tip!
”

- Carolyn Jung

“
My wife and I are eating this right now. The tahini was a revelation. We’ve been trying to mimic various ginger-soy/sesame/Asian dressings for years and never came close. Tahini was definitely a missing piece of the puzzle. It seems so obvious in hindsight…

We used Yuzu rice vinegar. The citrus notes were interesting but a bit overpowering. Some mandarin juice and slices should take the bite out of the acidity and bitterness in future attempts.

We also added a bit of cane sugar and some unsweetened dried cranberries to help take the edge off the vinegar. Upping the oil ratio might help, too. We’ll let you know how future attempts fare.
”

- Todd Ross

“
This is one tasty sounding sesame vinaigrette!
”

- Kevin

“
Todd- Tahini was a revelation for me too. I was always wondering what gave those Asian dressings then decided that sesame paste might do the trick so I decided to give it a try and bingo! Just the flavor I was looking for. Please keep me posted on your future attempts!
”

- Deseree

“
I’ve heard you can substitute natural peanut butter for the tahini if you don’t have. Is this true? Thank you
”

- Linda

“
I have never tried that before Linda. I am thinking that some peanut butters might over power it but a natural peanut butter shouldn’t be too much. You could try adding a little unsalted natural peanut butter, I had some experience with that lately and found that it didn’t have too much of a traditional peanut butter flavor. Let me know if you try it. I’d like to know how it turns out.
”

- Deseree