Sesame Vinaigrette With Chili Recipes

ASIAN CHICKEN SALAD WITH SESAME CHILI VINAIGRETTE

Steps:

• Cook the peas according to directions. Drain and let cool slightly.
• Combine chicken, cabbage, peas, carrots, cucumbers, and green onions. Toss to combine. Cover and chill for an hour.
• Whisk the chili sauce, honey, oil, vinegar, lime juice, and wasabi paste until well mixed. Chill for an hour.
• Pour dressing over salad and toss well. Sprinkle each serving with crushed peanuts.

VIETNAMESE VERMICELLI SALAD WITH SWEET CHILI VINAIGRETTE

Steps:

• Place the first 6 ingredients in a small sauce pan, bring to a simmer, simmer five minutes and place in the fridge to cool.
• Cook the noodles according to directions. If using sea kelp noodles, no need to cook.
• Place drained rinsed noodles in a large bowl and top with veggies and herbs.
• Toss well. Add the the chilled dressing and herbs, tossing again.
• Top with crushed roasted peanuts.
• For extra protein, add Baked Sesame Ginger Tofu - super delish!

ASIAN SESAME DRESSING

Steps:

• Place ingredients in a jar and shake well until sugar is dissolved. Adjust saltiness with salt and sweetness with sugar to taste.
• Keep for up to 3 weeks, in the fridge (to be safe). Bring to room temp and shake well before use.
• Single serving batch is enough for 3 - 4 cups of shredded cabbage / leafy greens i.e. a side salad for 4 people.
• Big batch - my rule of thumb for how much dressing to use is generally 1 tbsp of dressing per 1 packed cup of shredded vegetables and 2 tsp per handful of leafy greens.

SESAME VINAIGRETTE SALAD DRESSING & MARINADE

Steps:

• Combine the first eight ingredients in a small bowl or glass measuring cup, whisking until well blended and the thickener is dissolved.
• Whisk in the olive oil, mix well and pour into a glass container to serve and store.
• Ideas for Serving: Use as a salad dressing for vegetable and pasta salads, slaws, and as a marinade for chicken and seafood (marinate in part of the vinaigrette for 2-3 hours before roasting or grilling, brush with more in the last few minutes of cooking).

SESAME VINAIGRETTE WITH CHILI

Steps:

• Combine the garlic, ginger, and shallot in a small bowl. Cover with the vinegar, and let stand for about 15 minutes.
• Stir in the soy sauce and sugar, then whisk in the oils.
• Add the cilantro or parsley if desired.
• Taste and adjust the amount of soy sauce and sugar needed. Enjoy!

SESAME-GINGER VINAIGRETTE

Steps:

• Place sesame oil, rice vinegar, green onion, ginger, maple syrup, salt, and pepper in a screw-top jar. Cover and shake well to combine.

SESAME-LIME VINAIGRETTE

Steps:

• Combine shallot and lime juice in a large jar or medium bowl; season with salt and pepper and let sit 10 minutes.
• Add sesame oil, vegetable oil, soy sauce, and honey to shallot mixture; cover and shake (or whisk) to combine. Season sesame-lime vinaigrette with salt and pepper.
• Do Ahead
• Vinaigrette can be made 1 week ahead. Cover and chill. Shake to reincorporate just before serving.

EASY SESAME DRESSING

Steps:

• Whisk olive oil, vinegar, sugar, sesame oil, soy sauce, and sesame seeds together in a bowl until dressing is evenly mixed.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

SESAME VINAIGRETTE

Steps:

• On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.