I had never heard of sesame dressing until college. Sesame was only those things on hamburger buns for decoration to me. I had no idea how tasty those little seeds and the oil made from them were.
The school cafeteria was out of my favorite dressing one day so I picked a new one at random and decided to give it a shot on my garden salad. I was in love from that moment.
When I got my first apartment, a bottle of sesame dressing was something I always kept in the fridge, but it still didn’t taste like the original kind. So once I got more adventurous with my cooking, I went in search of the perfect sesame dressing recipe. I must have tried and tweaked a dozen recipes until I landed on this one. It’s just like I remember it from the first time.
This dressing goes great over regular salads, but try it in all sorts of asian-inspired dishes. It’s a great complement to tofu and stir fries and tastes best over dark leafy greens like spinach and kale.
- ½ cup sesame oil
- ¼ cup raw honey
- ¼ cup apple cider vinegar
- 3 tbsp toaster sesame seeds, ground
- 2 tbsp lemon juice
- 2 cloves garlic, pressed
- Combine ingredients in jar and shake well.
- Refrigerate until ready to use.