My favorite dressing of all time is Japanese sesame dressing. I’ve talked before about how much I love black sesame, but I love white sesame just as much! Sesame is a standard dressing used in Japanese homes and restaurants. It’s got that roasty flavor that I can’t get enough of!
Many sesame dressings have mayonnaise as a base, but the recipe I’m sharing with you today is mayo-free and has an added bonus… veggies! How does it make you feel to know that the dressing you are putting ON your veggies, has veggies IN it?! Yeah it’s pretty exciting. It makes me feel pretty healthy. Although, admittedly, it still has oil in it, we can turn a blind eye towards that, right?
I have a funny(?) story. When I was making this, I grabbed a container of oil out of my pantry and threw it in the blender with all of the ingredients… I blended it up and tasted it and it tasted… slightly different from usual… I wasn’t sure why. It still tasted good, but it was just… slightly off. Anyways, after pouring it on the veggies and taking pictures and eating it up, I realized I used the oil that I had fried some donuts in the other day. Oops! Oh well. I told my husband and he was like, eh. Tastes fine. So, I guess we are just going with it.
Now, I need to tell you, since we are using oil instead of mayonnaise, the consistency is runnier than, say, ranch, or some store-bought sesame dressings, but that’s okay. It still coats your veggies in delicious.
Eating veggies just got yummier!
- 1/2 cup sesame seeds
- 1/4 medium onion
- 1/2 medium carrot
- 1 1/3 cup vegetable oil
- 1/3 cup rice vinegar
- 1/2 cup soy sauce
- 3 T sugar
Toast the sesame seeds in a pan over medium heat. Make sure not to burn! Seeds are toasted when they give off a nice nutty smell. Cut up carrots and onions into smaller pieces to make blending easier.
Add all of the ingredients to a blender and blend until smooth. Refrigerate. Shake before using, as mixture may separate.
Loosely based on: Cookpad