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Oh, this dressing is divine.
This dressing is creamy, tangy, sweet and full of Asian flavors. It turns an ordinary salad into “Hot Dang! Salad is my new best friend”… in just a matter of seconds.
Pour it over a nice crisp cabbage salad, spoon a little into some warm rice…toss some with roasted broccoli or asparagus. There are a lot of options with this little jar of wonder, my friends. I made a wonderful Asian salad yesterday to go with it. Every one of my kids ate it up with a broad smile on their faces. Love it when that happens, I truly do. Recipe for the salad coming up tomorrow. 🙂
Until then, let me show you how to make this dressing!
LIGHT and CREAMY TOASTED SESAME ASIAN DRESSING
PRINT RECIPE
***NOTE: This dressing will store in the fridge for up to a week.***
Time: 10 minutes
Yield: 2 cups
Recipe adapted from my sweet sister-in-law Rachel Eskelson
3/4 C mayonnaise (I use Best Foods Light)
1/2 C apple cider vinegar
1/4 C soy sauce
3/4 C sugar
1/2 t salt
2 T minced garlic
1/2 C peanuts (dry roasted)
1/4 t sesame oil
1 T toasted sesame seeds
pinch red pepper flakes
1. Grab some mayonnaise. I like to use this Best Foods Light. It has much less fat than regular mayo and tastes great. Measure out 3/4 cup and spoon it into your blender.
2. Add 1/2 cup apple cider vinegar,
1/4 cup of soy sauce,
3/4 cup of sugar and 1/2 teaspoon salt.
3. Peel and roughly chop 2 tablespoons of fresh garlic. Add it to the blender.
4. Mix everything together for about 1 minute.
5. Add 1/2 cup dry roasted peanuts, cover the blender and let it mix for several minutes, or until the peanuts are finely chopped and have blended in a bit. You will still have a few tiny pieces, that’s okay.
Add 1/4 teaspoon sesame oil,
1 tablespoon toasted sesame seeds,
and a pinch of red pepper flakes. Mix just for a few seconds more and you are ready to roll.
Store in a sealed container in the fridge for up to 1 week.
wondered if there was any substitutions for the peanuts or any nuts we have a nut food allergy in our house ? this looks really good !!
Tried it without the peanuts and still delicious.
I love these flavors – pinning.
I was just wondering the same thing as Anne, although we can eat almonds. I’m wondering if it’s worth trying it with that, or how it would be just leaving the nuts out altogether.
Anne and Melanie,
I haven’t ever tried it with anything but peanuts. Not sure how it would be with almonds…I would imagine it would change the flavor quite a bit. Good luck!
~Jamie
If I want to use Peanut butter instead of peanuts, how much would you recommend using?
Shalyn,
I would imagine 3-4 Tb would do the trick. Best of luck to you!
~Jamie
Where did you get your bottle for the dressing?? Was it a recycle?? 🙂
Gina,
I can’t remember where I got this particular bottle. I think someone may have given it to me as a gift with some sort of vinegar in it. Sorry! Best of luck!
~Jamie
Gina, I bet you could find a bottle like this one, at The Container Store, or IKEA, or maybe even Target. ?
Ann, you can find these bottles at Michael’s or AC Moore craft stores! They are great!
You can buy these bottles from specialty bottle.com!
Sounds great! Love Asian dressings. @Anne & Melanie, I bet sesame seeds would work or tahini which is roasted sesame seeds.
I made this dressing tonight and it was amazing!! If you want to try almonds instead of peanuts i suggest slivered almonds that have been toasted. This wont last long in my house cause i am going to find too many things to eat it with!
Thank you so much for the recipe!
I made this dressing many times and is always delicious!
sounds scrumptious¡ but 3/4 c of sugar seems far too much at least for me