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Toasted Sesame Salad Dressing with Fried Garlic (Vinaigrette)

by Lily
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A tasty mix of nutty sesame and aromatic fried garlic blended with zesty rice vinegar and seasoning. It creates a hint of ‘creamy’ flavour without the richness of mayo, which adds brightness to any salad and will have you craving for more every time!

I don’t know about you, but I prefer mine to be zesty rather than creamy when it comes to salad dressing. Don’t get me wrong. I still like a good Caesar salad here and there. If we’re talking weekly go-to salads, the tangy, the better, baby! Especially when healthier eating habits are in motion and gym memberships are dusted off.

With a few ingredients, you can whip up this dressing in no time to last for a few days. The freshness made from scratch is way better than store-bought, in my humble opinion!

*Good To Know*

  • Can I use pre-toasted sesame seeds?
    You can, but I highly recommend you toast white sesame seeds from scratch for ultimate nutty flavour from the seeds!
  • How long will this dressing last in the fridge?
    Fresh dressing stored in an air-tight container or jar will last up to 4 days.
  • Is the sesame salad dressing gluten-free?
    All of the ingredients except for soy sauce are gluten-free. You can substitute regular soy sauce for a gluten-free soy sauce to make this dressing.
  • What’s the difference between seasoned and unseasoned rice vinegar?
    When you read the ingredients list, seasoned rice vinegar is made with sugar and salt, whereas unseasoned does not contain them. If you use unseasoned rice vinegar, adjust the level of sweetness in your dressing by adding more honey (or sugar).
  • What other variation do you recommend in place of fried garlic?
    If you like a stronger garlic flavour, instead of frying, you can add one fresh garlic clove before you mince the dressing. Fresh ginger is a great alternative as well!

Ingredients you will need:

  • white sesame seeds
  • soy sauce (I used Kikkoman)
  • seasoned rice vinegar (such as Nakano) – for better control of sweetness, opt for unseasoned rice vinegar if you wish
  • mirin (sweet cooking seasoning) such as Mizkan
  • sesame oil
  • honey (you can substitute with brown or white sugar, maple syrup or corn syrup)
  • neutral oil – I used vegetable oil but you can also use avocado oil. Avoid using olive oil as it has a distinct flavour and can change the taste of your salad dressing
  • fresh, minced garlic

How to toast white sesame seeds

The nutty flavour depends on how deep you roast your sesame seeds. The key is to slow toast at medium heat while constantly stirring (and watching) your seeds, so you don’t burn them! The time to toast depends on how dark you like your seeds. I roasted mine for 4 minutes to get a rich brown colour. Set seeds aside in a heat-proof bowl to let them cool.

Tip

  • Use a mortar and pestle to ‘crush’ seeds and release the toasted fragrance. If you don’t have a mortar and pestle, you can also use a food processor. Alternatively, you can place seeds inside a plastic zip top bag and crush the seeds with a rolling pin.

Fry minced garlic for extra flavour

Who doesn’t love fried garlic? Adding these to your dressing will give it a boost of delicious toasty flavour. If you’re not a fan, you can skip it entirely!

For even frying, make sure to mince your garlic fine and as even as you can get it. Fry minced garlic in vegetable oil on medium heat for 3 to 4 minutes until golden brown. Remove from heat and strain fried garlic through a mesh strainer while allowing it to cool.

How to make the sesame salad dressing

Usually when you make a salad dressing from scratch, the typical ratio between oil to vinegar is 3:1. I like mine zestier and used a ratio of 1:1. If you have a different preference, you can tweak the amount of oil and vinegar to suit your taste. A handheld blender is a great tool to whiz your dressing together, but if you do not own one, you can use a food processor or whisk the sauce by hand. 

In a container or bowl, add the seasoned rice vinegar, sesame oil, honey, vegetable oil, and soy sauce. Whiz the liquids together until blended. Then add sesame seeds and fried garlic and give it a quick whiz again to blend everything together. That’s it!  Enjoy immediately on a bed of salad or store your dressing in a glass jar up to 4 days.

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Toasted Sesame Salad Dressing with Fried Garlic (Vinaigrette)

A tasty mix of nutty sesame and aromatic fried garlic blended with zesty rice vinegar and seasoning. It creates a hint of 'creamy' flavour without the richness of mayo, which adds brightness to any salad and will have you craving for more every time!
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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 1 cup

Ingredients

For the herbs

  • 4 Tablespoons white sesame seeds
  • 2 Tablespoons vegetable oil, or avocado oil
  • 3 teaspoons garlic (3 cloves), peeled and minced

For the dressing

  • 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

INSTRUCTIONS 

  • Toast white sesame seeds in a non-stick pan on medium heat for 4 minutes while constantly stirring with a spatula. Do not walk away, as seeds can burn easily! Set toasted seeds aside in a heat-proof bowl to cool. If you are whisking the dressing by hand, lightly crush the seeds with a mortar and pestle to release the toasted aroma. Alternatively, place seeds into a plastic zip-top bag and crush them with a rolling pin.
  • Add 2 Tablespoons vegetable oil to the same non-stick pan and fry minced garlic on medium heat for 3 to 4 minutes or until garlic is light brown. Strain fried garlic through a mesh strainer while allowing it to cool in the strainer. Make sure to place a bowl underneath the strainer to catch the oil. This flavoured oil is great for dipping bread or is best used in other recipes.
  • In a blending jar (or bowl), add seasoned rice vinegar, mirin, honey, soy sauce, vegetable oil, and sesame oil. Whiz everything together with a handheld blender for 30 seconds.
  • Add toasted sesame seeds and fried garlic to the dressing and whiz everything with your handheld blender for another 30 seconds. Store your dressing in a glass jar and refrigerate it for up to 4 days.

Video

Category: Sauce
Cuisine: Asian
Diet: Gluten Free
Keyword: dressing, garlic, salad dressing, sesame, vinaigrette

Tips

Can I use pre-toasted sesame seeds?
You can, but I highly recommend you toast white sesame seeds from scratch for ultimate nutty flavour from the seeds!
How long will this dressing last in the fridge?

Fresh dressing stored in an air-tight container or jar will last up to 4 days.
Is the sesame salad dressing gluten-free?
All of the ingredients except for soy sauce are gluten-free. You can substitute regular soy sauce for a gluten-free soy sauce to make this dressing
What’s the difference between seasoned and unseasoned rice vinegar?
When you read the ingredients list, seasoned rice vinegar is made with sugar and salt whereas unseasoned does not contain them. If you are using unseasoned rice vinegar, adjust the level of sweetness in your dressing by adding more honey (or sugar).
What other variation do you recommend in place of fried garlic?
If you like a stronger garlic flavour, instead of frying, you can add one fresh garlic clove before you mince the dressing. Fresh ginger is a great alternative as well!
Your Own Digital Notes
Nutrition Facts
Toasted Sesame Salad Dressing with Fried Garlic (Vinaigrette)
Serving Size
 
1 cup
Amount per Serving
Calories
1262
% Daily Value*
Fat
 
119
g
183
%
Saturated Fat
 
18
g
113
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
65
g
Monounsaturated Fat
 
31
g
Sodium
 
2279
mg
99
%
Potassium
 
275
mg
8
%
Carbohydrates
 
44
g
15
%
Fiber
 
4
g
17
%
Sugar
 
26
g
29
%
Protein
 
10
g
20
%
Vitamin A
 
4
IU
0
%
Vitamin C
 
3
mg
4
%
Calcium
 
343
mg
34
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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