This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this recipe.
"A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl."
This is the salad dressing recipe that you will often find on Asian style salads in restaurants. The combination of the umami flavor in the soy with ginger and roasted garlic is perfect. If you want to add a bit of spice, put in about 1/8 teaspoon of red pepper flakes before blending.
The recipe is a great example of how you can control sodium by using simple ingredients to make your salad dressing. If you look at similar bottled dressings on the market, they have more calories, but more importantly, they have a lot more sodium – generally at least twice as much as is in this recipe.
It is a great salad dressing and you don't need very much to bring a lot of flavor to your salad. Try it as a spread on sandwiches also.
Pressing the oil from sesame seeds produces sesame oil. Much like other seed oils (olive oil for example), the oil is cold pressed, meaning that no heat is used in the initial extraction process.
Light sesame oil has the fresh taste of sesame seeds. Dark sesame oil has been pressed from sesame seeds that have been toasted and, consequently, have a nuttier flavor. Dark sesame oil is more commonly used in Asian recipes.
Sesame oil is low in saturated fat but has less monounsaturated fats than canola oil. The beauty of this oil is that the flavor is so distinct that a little goes a very long way. Combining a 1:1 mixture of dark sesame oil with canola oil provides fantastic flavor. Keep in mind that a teaspoon of any oil has 5 grams of fat.
1 tsp. sesame oil = 43 calories, 4.5g fat, <1g sat fat, 1.5g mono fat, 0g protein, 0g carbohydrates, 0mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 tablespoons
Cooking Time = 15 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe also requires making Roasted Garlic
The dressing keeps well, refrigerated, for about 4 days. Note that cooking time does not include chilling time.
|8 cloves||roasted garlic|
|1 Tbsp||fresh ginger (finely minced)|
|2 tsp||toasted (dark) sesame oil|
|3 tsp||low sodium soy sauce or gluten-free tamari sauce|
|1/2 tsp||maple syrup|
|1/2 tsp||rice vinegar|
|fresh ground black pepper (to taste)|
|2 Tbsp||2% milk|
|1/3 cup||reduced-fat mayonnaise|
Place the garlic, ginger, sesame oil, soy sauce, maple syrup, vinegar, pepper, milk and mayonnaise in a blender or mini-chopper.
Process until smooth.
Serving size = 2 tablespoons
Servings = 4
Amount Per Serving
|Calories 81||Calories from Fat 53|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 6g||1%|
|Dietary Fiber 0g||0%|
|Vitamin A 0%||Vitamin C 4%|
|Calcium 3%||Iron 1%|
|Vitamin K 5 mcg||Potassium 55 mg|
|Magnesium 5 mg|