Description
5 minutes is all you need to make this creamy, nutty, umami, and sweet Japanese sesame dressing.
Ingredients
Scale
- 2 tablespoons sesame paste or tahini
- 3 tablespoons water
- 1 tablespoon soy sauce
- 2 tablespoons cane sugar
- 2 1/2 tablespoons rice vinegar (or apple cider vinegar)
- 1 tablespoon high quality extra virgin olive oil
- 1 teaspoon toasted sesame oil (regular sesame oil is also okay)
- 3/4 teaspoon salt
Instructions
- Whisk all the ingredients in a bowl until the sugar has dissolved. Or shake the ingredients in a salad dressing shaker.
- Use immediately or chill in the fridge for at least 1 hour(I prefer to let the dressing chill before using it as I find it makes the salad colder and fresh tasting).
Notes
Storing the sesame dressing
Keep the dressing refrigerated in an airtight storage container, jar, or salad dressing shaker. It will keep for up to 2 weeks.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 77
- Sugar: 4.7g
- Sodium: 365.5mg
- Fat: 5.8g
- Saturated Fat: 0.8g
- Unsaturated Fat: 1.7g
- Trans Fat: 0g
- Carbohydrates: 6.1g
- Fiber: 0.3g
- Protein: 1.1g
- Cholesterol: 0mg
