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Home » Course » Condiments » Sweet Sesame Dressing

February 18, 2010

Sweet Sesame Dressing

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An easy homemade Sweet Sesame Dressing for my favorite Wonton Salad.

An easy homemade Sweet Sesame Dressing for my favorite Wonton Salad.A few weeks ago, I attended a Women's Expo held by my church.  It was an event to showcase the talents of the women in our church and to share skills and ideas with one another.  There were many booths set up including sewing, scrapbooking, bicycle care, photography, gardening and more.  One of the booths I stopped at was about cooking (of course)!  The two ladies working this booth were encouraging women to cook at home and they handed out mason jars with dressing recipes stuffed inside.  Just pour the ingredients into the jar, shake it up and there you have it!

A few days later, I took my jar and made this sweet sesame salad dressing for an Asian Wonton Salad (recipe will be posted tomorrow).  It wasn't one of the dressing recipes given to me at the expo, but those two ladies inspired me to use my mason jar.

This is so easy and quick to whip up.  It was fun to first see the layers of oil, vinegar and sauce (pictured above) and then shake it up for a beautifully blended dressing.  You can store it in your jar in the fridge for quite a long time, just shake it before each use. And, the taste...oooohhh, the taste!  It's definitely one of my top favorite salad dressings now!

An easy homemade Sweet Sesame Dressing for my favorite Wonton Salad.
Print Recipe
4.67 from 3 votes

Sweet Sesame Dressing

An easy homemade Sweet Sesame Dressing for my favorite Wonton Salad.
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: Chinese
Keyword: Sweet Sesame Dressing
Servings: 10 servings
Calories: 287kcal

Ingredients

  • 2/3 cup rice vinegar
  • 1 cup canola oil
  • 2 Tbsp sesame oil
  • 4 cloves garlic pressed or very finely minced
  • 2 Tbsp soy sauce
  • 1/2 cup sugar
  • 4 Tbsp sesame seeds

Instructions

  • Pour all ingredients into a mason jar and shake vigorously. For optimal flavor, make ahead of time and store in the fridge. Shake to blend before each use.

Notes

Source: Adapted from Our Best Bites

Nutrition

Calories: 287kcal | Carbohydrates: 11g | Protein: 1g | Fat: 27g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 1g | Sodium: 202mg | Potassium: 28mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!
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About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

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Reader Interactions

Comments

  1. Pamela Ventorini says

    November 03, 2019 at 2:03 pm

    5 stars
    This was fast and easy to make. I only had 1/3 cup of Rice vinegar and for my other 1/3 cup I used apple cider vinegar. It was still outstanding. Thanks for sharing.

    Reply
    • Nikki Gladd says

      November 03, 2019 at 2:08 pm

      I'm so glad it worked out for you, Pamela! Thank you for the review!

      Reply
  2. Yvonne says

    January 01, 2013 at 8:24 am

    This recipe is wonderful. Did you know that you can use your Mason jars on most of the blenders? I mixed everything on the blender except the seeds and then just popped the lid on for storage. Thank you for this one.

    Reply
  3. Gemma says

    June 02, 2011 at 7:42 am

    This dressing is super tasty! I'm not sure what I was expecting flavor wise when I made this but it exceeded all expectations. I plan on having a jar of this in my fridge at all times!

    Reply
  4. Beverly says

    August 01, 2010 at 9:12 am

    This recipe is the bomb!!! I've been trying for years to locate a good dressing for "chinese chicken salad" and this is it. Thanks so much for sharing.

    Reply
  5. Jules says

    March 12, 2010 at 11:29 am

    Hi Nikki, thank you very much for your reply in regard to sugar substitutes. I wanted to let you know that my sister and I did some experimenting last weekend with your recipe. We made 3 versions: 1) Exactly as written; 2) Substituting Splenda for the sugar; and 3) a hybrid version using half sugar and half Splenda (not the baking blend.) Without a doubt our favorites were a tie between your original version and the hybrid version. GOOD NEWS FOR CALORIE COUNTERS! 😉 (Actually, side by side, there was no discernible difference in taste between the two, they are both divine.) As for calories, using an online recipes analyzer, we learned the original version has 361 calories per serving based on 8 servings per batch, and the hybrid version contains 312 calories per serving. Not a huge difference, but hey, if you're counting calories, you've got to make each one count. Thanks for your time, Nikki, I really enjoy your blog and look forward each day to see what yummy concoctions you do next. Take care.

    Reply
  6. ingrid says

    February 26, 2010 at 4:33 pm

    This sound delish. I love homemade dressing though don't make them as often as I should. I think I have a mason jar.
    ~ingrid

    Reply
  7. themilkmanswife says

    February 18, 2010 at 7:24 pm

    Oh, this sounds WONDERFUL and so easy! I love sesame dressing and would love to try a homemade version. Can't wait to the salad. 🙂

    Reply
  8. Jules says

    February 18, 2010 at 1:10 pm

    Hi Nikki, Hi Everybody, this is my first post. Is it OK to use a sugar substitute (Splenda, Truvia, etc.) when making the Sweet Sesame Dressing? Will it effect the taste or storage time? Please advise. Thanks for your time!

    Reply
    • Pennies on a Platter says

      February 18, 2010 at 1:50 pm

      Hi Jules,
      I don't use sugar substitutes on a regular basis, so I'm not completely sure. My guess is that you can substitute it equally and the taste may suffer a little. But, if you are used to the taste of Splenda, Truvia, etc. then it may make no difference to you. Or, if you haven't even compared it to the dressing with regular sugar, again, you may realize no difference.

      As far as the shelf life, it shouldn't change it. Most homemade dressings do not have a long shelf life and are best to make as needed. However, this one can last for weeks in a jar and I think the same would be true if using a sugar substitute. Maybe try searching Google for a better, more experienced answer. But, if I was going to do it, I would go ahead and substitute equal portions.

      Hope this helps!
      -Nikki

      Reply
  9. Liesl says

    February 18, 2010 at 11:24 am

    I have a friend who is pregnant right now and would love this dressing! I just might have to make some for her! Sounds delicious!

    Reply
  10. Ed Schenk says

    February 18, 2010 at 9:03 am

    THanks for sharing this recipe. I have all the ingredients in to cupboard and prefer homade to jarred dressing!

    Reply
  11. Cheryl says

    February 18, 2010 at 5:45 am

    Oooh, this sounds so good and, so different. Thanks for sharing this easy recipe. I will definately try it. I love making my own salad dressings.

    Reply

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