Zesty Toasted Sesame Salad Dressing (with Fried Garlic)
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If you are dusting off your gym membership and adopting some healthier eating habits, this Zesty Toasted Sesame Salad Dressing is about to become your new meal-prep best friend! When it comes to a weekly go-to salad, I will choose a tangy vinaigrette over a heavy, creamy dressing any day of the week.
This recipe blends incredibly nutty, freshly toasted sesame seeds with the deeply aromatic flavor of fried garlic. Combined with a bright splash of white vinegar and a hint of honey, it creates a luscious, slightly “creamy” texture without using a single drop of mayo! With just a few pantry ingredients, you can whip this up in no time. Once you taste the freshness of a from-scratch vinaigrette, you will never crave the store-bought bottles again!
Why You’ll Love This Recipe
- Zesty & Bright: A perfect 1:1 ratio of oil to vinegar creates an incredibly bright, punchy flavour that wakes up any bed of greens.
- That Fried Garlic Crunch: Frying the minced garlic before blending adds a massive boost of savoury, toasted depth that takes this dressing over the top.
- Fresh & Preservative-Free: Made entirely from scratch in just minutes, this dressing stays fresh in your fridge for days!
Ingredients You Will Need
You might already have these staple ingredients in your pantry, or you can find them at your local grocery store.
For the Aromatics:
- White Sesame Seeds: 4 Tablespoons.
- Fresh Garlic: 3 teaspoons (about 3 cloves), peeled and finely minced.
- Frying Oil: 2 Tablespoons of a neutral oil, such as vegetable or avocado oil.
For the Vinaigrette Base:
- Seasoned Rice Vinegar: 6 Tablespoons. Using seasoned rice vinegar provides a flavourful tang that is not overpowering like white vinegar.
- Soy Sauce: 2 Tablespoons. (I use Kikkoman!)
- Mirin: 2 Tablespoons of this sweet Japanese cooking seasoning.
For the Sweet & Nutty Notes:
- Neutral Oil: 5 Tablespoons of vegetable or avocado oil for the dressing. Avoid olive oil, as its strong, distinct flavor will overpower the sesame!
- Pure Sesame Oil: 2 teaspoons to amplify the nutty flavor.
- Honey: 1 Tablespoon. (You can substitute white sugar, brown sugar, maple syrup, or corn syrup).
How to Make Sesame Vinaigrette (Step-by-Step)
Phase 1: Toast the Sesame Seeds
The nutty flavour of your dressing depends on how deeply you roast the seeds!
- Place the white sesame seeds into a dry non-stick pan over medium heat.
- Slowly toast the seeds for about 4 minutes, stirring constantly with a spatula. Do not walk away, as these seeds will burn in the blink of an eye!
- Once they reach a rich, golden-brown colour, immediately transfer the seeds to a heat-proof bowl to cool.
Phase 2: Fry the Garlic
- In the same non-stick pan, heat 2 Tablespoons of vegetable oil over medium heat.
- Add the finely minced garlic and fry for 3 to 4 minutes until it turns a beautiful light brown. Fry only until lightly browned, as cooking to a deep brown can create a bitter taste.
- Remove from the heat and pour the garlic through a fine-mesh strainer to cool. (Place a small bowl underneath the strainer to catch that incredible garlic-infused oil—it is amazing for dipping bread later!)
Phase 3: Blend the Dressing
- In a blending jar or a medium bowl, add the seasoned rice vinegar, mirin, honey, soy sauce, 5 Tablespoons of vegetable oil, and the pure sesame oil.
- Use a handheld immersion blender to whiz the liquids together for about 30 seconds until fully emulsified. (You can also use a food processor, stand blender or whisk vigorously by hand).
- Add the cooled toasted sesame seeds and the fried garlic to the jar. Whiz everything together for another 30 seconds.
- Serve immediately over your favourite salad, or store in a glass jar!
💡Pro Tips for the Best Flavour
- Release the Aroma: If you are whisking this dressing by hand instead of using a blender, lightly crush your toasted sesame seeds first! Use a mortar and pestle, or place the cooled seeds into a zip-top bag and roll over them with a rolling pin. Crushing them releases their natural oils and an incredible toasted fragrance.
- Mince Evenly: When prepping your fresh garlic, make sure to mince it as finely and evenly as possible. If the pieces are different sizes, the small bits will burn and turn bitter before the larger bits finish frying!
- The Perfect Ratio: Most standard vinaigrettes use a 3:1 ratio of oil to vinegar. Because I love a zesty, punchy dressing, this recipe uses a bold 1:1 ratio. Feel free to tweak the oil and vinegar amounts to perfectly suit your own palate!
Complete Your Menu
This zesty vinaigrette is incredibly versatile. Drizzle it over a simple green salad and pair it with these fantastic Asian-inspired dishes for a complete, healthy meal!
- Authentic Vietnamese Grilled Chicken (1-Hour Marinade): Slice this incredibly juicy, ginger-garlic-soy-marinated chicken and serve it directly over your sesame salad!
- Vegetarian Buddha Bowl: Swap out the traditional sauces and use this Toasted Sesame Dressing to tie all the fresh grains and veggies together.
- Easy Crispy Fried Pork Wontons: Serve a fresh, zesty side salad alongside a platter of these crunchy, savoury “money bags” for the ultimate textural contrast.
Frequently Asked Questions
Can I use pre-toasted sesame seeds?
You can, but I highly recommend toasting raw white sesame seeds from scratch! The flavour and aroma of freshly toasted seeds are infinitely nuttier and more vibrant than seeds that have been sitting in a jar for months.
Is this sesame salad dressing gluten-free?
Almost! All of the ingredients are naturally gluten-free except for the soy sauce. To make this 100% celiac-friendly, simply substitute the regular soy sauce for Tamari or your favourite gluten-free soy sauce.
How long will this dressing last in the fridge?
When stored in an airtight container or a tightly sealed glass jar, this fresh dressing will stay delicious in the refrigerator for up to 7 days.
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Zesty Toasted Sesame Salad Dressing (with Fried Garlic)
Ingredients
- 4 Tablespoons white sesame seeds
- 2 Tablespoons vegetable oil or avocado oil
- 3 teaspoons garlic (3 cloves) peeled and minced
- 6 Tablespoons seasoned rice vinegar or unseasoned rice vinegar
- 2 Tablespoons mirin
- 1 Tablespoon honey alternatively use white or brown sugar, maple syrup or corn syrup
- 2 Tablespoons soy sauce
- 5 Tablespoons vegetable oil or avocado oil
- 2 teaspoons pure sesame oil
Equipment
Method
- Toast the Seeds: Place the white sesame seeds into a dry non-stick pan over medium heat. Toast for 4 minutes, stirring constantly with a spatula until they reach a rich brown colour. Do not walk away, as they can burn easily! Transfer the toasted seeds to a heat-proof bowl to cool.
- Crush the Seeds (Optional): If you are whisking the dressing by hand, lightly crush the cooled seeds using a mortar and pestle (or crush them inside a zip-top bag using a rolling pin) to release their toasted aroma.
- Fry the Garlic: Add 2 Tablespoons of vegetable oil to the same non-stick pan. Fry the minced garlic over medium heat for 3 to 4 minutes until light golden brown. Place a small bowl under a fine-mesh strainer, and strain the garlic. Let the garlic cool in the strainer. (Save that flavourful strained oil for dipping bread!)
- Emulsify the Liquids: In a blending jar or medium bowl, combine the seasoned rice vinegar, mirin, honey, soy sauce, 5 Tablespoons of vegetable oil, and the pure sesame oil. Whiz everything together using a handheld immersion blender for 30 seconds.
- Blend and Store: Add the cooled toasted sesame seeds and the fried garlic to the liquid mixture. Whiz the dressing with the blender for another 30 seconds to fully combine. Enjoy immediately over fresh greens, and store any leftover dressing in a sealed glass jar in the refrigerator for up to 7 days!
