Photo: Asian Salad with Sesame Dressing Recipe
Ingredients
Sesame dressing:
- 1/8 cup rice wine vinegar
- 1 shallot clove, quartered
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons tahini or peanut butter
- 1 tablespoon sesame seeds
- 1/2 cup sesame oil
Salad:
- 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
- 1 cup baby corn from a jar or can
- 1 (8-ounce) can Mandarin orange segments, drained
- 1 red bell pepper, stem and seeds removed and sliced julienne
- 1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
- 1 cup grape tomatoes, halved
For the dressing:
Directions
Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
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By Chef #850468
Myersville, MD
on March 09, 2013
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This was by far the best base recipe I have ever tried for "Asian dressing." I am Korean and often these Asian dressings do not taste anything like any Asian food I have had. I added three things to the dressing. I added one medium sized clove of garlic, one t of "tube o' ginger'" and one T of hot bean paste or some hot sauce. As my choice of oeanut butter or tahini, I used tahini. Be sure to use toasted sesame oil! It was awesome. We absolutely loved it. We used Korean flavored chicken as the protein, but plain salad would have been just as good. We just had mesclun, spinach, a few red onions, tomato, a small red pepper diced and a can of water chestnuts. I omitted Mandarin oranges as I don't feel they add anything to an Asian inspired salad. I could eat this every night. My all-American hubby said he could, too! Great recipe!
By brh785
Campbell, ca
on June 05, 2011
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Wasn't impressed with the sesame dressing.
By d.mertens_12254596
Redmond, 87
on October 24, 2009
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It could be that our ingredients were old, I first made the dressing it with tahini that was in the fridge for over a year - I didn't use that as it was extremely bitter & bland. Then I made it with peanut butter, which was an improvement, though I wouldn't recommend this reciepe ever.
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