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!
Sweet Sesame Dressing
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.
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.
THanks for sharing this recipe. I have all the ingredients in to cupboard and prefer homade to jarred dressing!
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!
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!
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
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. 🙂
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
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.
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.
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!
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.
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.
I’m so glad it worked out for you, Pamela! Thank you for the review!