sesame dressing

The creamiest Asian salad dressing you&#x27;ll ever make!

Keto Japanese Sesame Dressing Recipe

tbsp tahini

tbsp sesame oil

tbsp coconut aminos

tbsp white vinegar

tbsp crushed white sesame seeds

tbsp white sesame seeds

almond milk (unsweetened) (or any other nut milk

mayonnaise

stevia powder (or monk fruit powder)

Put all of the ingredients in a large bowl and whisk vigorously.

This will give you a thick sesame salad dressing recipe, but it you want it more liquid, simply add more almond milk, 1 tbsp at a time, until desired consistency.

https://www.youtube.com/watch?v=DJqYooVmmp8

Here's how to make Japanese sesame dressing without all of the carbs and sugar!

For the full recipe, check the recipe post: 
https://asianketokitchen.com/keto-japanese-sesame-dressing-recipe/

How to Make Low Carb Keto Japanese Sesame Dressing

You&#x27;re going to want to drizzle this sesame ginger dressing over everything! Nutty, savory, and slightly sweet, it&#x27;s fantastic on salads, noodles, and more.

Sesame Ginger Dressing

smooth tahini*

sesame oil

rice vinegar

tamari

ginger

maple syrup

water (more if needed)

In a small bowl, whisk together the tahini, sesame oil, vinegar, tamari, ginger, maple syrup, and 1 tablespoon water until smooth.

If the dressing is too thick, add an additional 1 to 2 tablespoons water until it’s a drizzleable consistency.

Nothing better epitomises Asian cuisine like a spicy dish packed full of crunch and flavour, these rolled rice noodles with crispy chilli tofu are exactly that.

Valli Little's rolled rice noodles with crispy chilli tofu

sunflower oil

banh cuon rolled rice noodles (from Asian grocers), cut into 6cm lengths

tsp dried chilli flakes

tsp sea salt flakes

rice flour and self-raising flour

tofu,

broccolini, blanched, halved lengthways

(160 grams) peas, blanched

(50 grams) fried Asian shallots

pickled red chillies (from Asian grocers), to serve

soy sauce and rice vinegar

sesame oil oil

tsp caster sugar

tsp grated ginger

garlic clove, crushed

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

Vegan keto tofu salad with sesame dressing

approx. 80 g mixed salad leaves

green bell pepper

170 g plain tofu

tbsp + 2 tsp soy sauce

tbsp extra virgin olive oil

tsp ginger

tbsp toasted sesame oil

tsp sesame seeds

black pepper

To prepare the marinated tofu, mix the tofu...

To prepare the marinated tofu, mix the tofu (chopped into small cubes) with 1 tablespoon of soy sauce and 1 tablespoon of olive oil. Place the tofu in the fridge and wait at least 20 minutes (or up to 4 hours) before cooking it. If you are in a hurry, you can skip this step and simply mix the tofu with the other ingredients and cook it right away. 

Cook the tofu in a preheated non-stick pan...

Cook the tofu in a preheated non-stick pan or in the oven at 180°C until it turns golden on the outside and it has a firm and nearly crispy consistency. Allow the tofu to cool down before adding it into the salad.

Prepare the salad with the mixed leaves and...

Prepare the salad with the mixed leaves and the finely chopped pepper.

In a small bowl, mix the freshly grated...

In a small bowl, mix the freshly grated ginger, 2 teaspoons of soy sauce, 1 tablespoon of toasted sesame oil and 2 teaspoons of sesame seeds.

Combine all the ingredients together and serve with...

Combine all the ingredients together and serve with a pinch of black pepper. Add the dressing just before serving. Use some extra sesame oil if necessary.

This Cashew Crunch Salad is loaded up with crunchy veg, chow mein noodles, edamame, and roasted cashews and it'll make you ACTUALLY WANT TO EAT A SALAD. And the sesame dressing - OMG!

Cashew Crunch Salad with Sesame Dressing

green cabbage, finely shredded

purple cabbage, finely shredded

carrots, matchstick-cut

fresh cilantro, chopped

green onion

edamame (see FAQs)

cashews (see notes)

crunchy chow mein noodles (optional)

chicken, shrimp,

olive oil

white vinegar

sesame oil – very important for flavor!

sugar

salt

garlic powder

Greek yogurt

Shake the dressing ingredients up in a jar until smooth. Add the Greek yogurt or mayo (if using) and shake again until smooth. YUM.

Cashew Crunch Salad with Sesame Dressing Step 1

Toss all the salad ingredients together. Drizzle with dressing and serve!

Cashew Crunch Salad with Sesame Dressing Step 2

This salad was perfect for the first warm night in MN 2020!  I had to add some regular lettuce also, because my family is not cabbage fans.  So yum, Lindsay!  Thank you!

This looks like a great salad recipe. My wife has been telling me 'no salads for meals' a while now and I think I am gonna try to change that. This looks like it is just the remedy.

yes, jill, they're usually in the Asian section at my store, and they come in either a can (weird, I know) or a clear cellophane bag. if you're unfamiliar with them, i'd only add them to the salad when you serve each portion. they'll get super soggy if you mix them in and then don't eat all the salad.

Hi Lindsay! This looks delicious (as usual)! I can't wait to make this salad this Summer.

Made this last night and it was so good that I had it again for lunch today. The perfect summer salad!!!

This salad is delicious! It is, in fact, way better than I thought it would be. Left the yogurt out due to a lactose problem in the family and did not add any meat or seafood, and it was very satisfying. Thanks for a great recipe!

Looks so colorful and very healthly. Great recipe for hot summer days.

Experimented with this on a potluck dinner crowd and it was a big hit. I didn't have the chow mein noodles, chose not to use chicken or fish and didn't use the yogurt. I thought it was great.

https://content.jwplatform.com/videos/grH4k7hi.mp4

This Cashew Crunch Salad is loaded up with crunchy veg, chow mein noodles, edamame, and roasted cashews and it’ll make you ACTUALLY WANT TO EAT A SALAD. And the sesame dressing – OMG!

This Chopped Thai Salad with Sesame Garlic Dressing is THE BEST! A rainbow of power veggies with a yummy homemade dressing.

Chopped Thai Salad with Sesame Garlic Dressing

canola oil

garlic,

soy sauce

water

white distilled vinegar

honey

lemongrass paste (ginger would also work)

lime juice

frozen shelled edamame

baby kale

carrots

bell peppers (1 red, 1 yellow)

cilantro leaves

green onions

cashews (if

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences. Transfer to a dressing jar and rinse the food processor out for use later.

Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow it to cool. Meanwhile, slice up the kale, carrots, peppers, cilantro leaves, and green onions into thin strips or shreds.

Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews. Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with the dressing, toss gently a few times, and serve immediately.

I never comment on food recipes. But oh my! This was amazing. Thanks so much.  My go to recipe for dinner parties!☺👌🏽

Congrats, Lindsay. I hope you enjoy being a food blogger full time more and more. You deserve all the best ;-)
This looks Ah-mazing. Love all the colour and flavours of this salad. Perfect for summer!

This is beyond Good ---- it's GREAT!!! Used collard greens as I didn't have Kale, was de-LISH !
I pinned this last night and HAD to make it tonight!Wow!! Over the top !

I'm just heading into work and decided to check out your post before leaving my place...your Thai salad pics made my tummy rumble *loud* :) 

I have a Vietnamese salad that I like to make, it made me think I need to cook me up some like...NOW! And your  Thai salad too. 

You can never have to much salad. Never. Ever.

https://content.jwplatform.com/videos/GMw8mZqh.mp4

Chopped Thai Salad

Chilled curly wheat noodle topped with cool cucumber, crunchy carrots, juicy and vibrant tomato and chilled and shredded meat (or substitute tofu) drizzled with refreshing sesame vinaigrette.

Hiyashi Chuka, Chilled Ramen

oz cooked ramen noodles

cucumber (julienned)

carrots (julienned)

tomato

oz chicken

Kinshi-Tamago

spring green onion (green parts chopped)

sesame seeds

Karashi Mustard (optional)

eggs

vegetable oil

Gather ingredients

Grind sesame seeds using Suribachi and Surikogi (Japanese mortar and pestle).  

In a medium jar, combine ground sesame seeds, sugar, soy sauce, rice vinegar, water, and sesame oil. Cover with a lid and shake it vigorously. Keep it in the refrigerator until ready to use. 

Make Sesame Dressing:

Mix eggs, sugar, and salt in a bowl.  

Heat a small frying pan and drizzle one teaspoon of cooking oil. Pour a quarter of the egg mixture to the pan and spread it around to cover the pan. When the egg is about to set, flip the sheet using a spatula or chopsticks.  

As soon as the egg is cooked, transfer it to a cutting board. Make three more sheets.  

To Chiffonade Tamago: Stack the sheets of Tamago on top of each other and roll them into a cigar.

Using a sharp knife, slice the egg into ribbons.

Make Kinshi-Tamago:

Prep ingredients.

Cook the rame noodles according to the package instructions (or make your own). Rinse the noodle under cold water to remove excess starch and to make it chilled.  Drain the noodles well.  

Portion the noodles on each plate. Arrange the prepared ingredients from top to bottom, mimicking the flower. Make sure to alter the color to make it visually appealing. Drizzle the dressing and top and garnish with chopped green onions and sprinkle of sesame seeds.  Serve immediately.

Make Hiyashi Chuka:

Kale Avocado Salad with Sesame Dressing

tuscan kale, stem removed (about 6 cups shredded kale)

avocado, sliced

red onion, thinly sliced

grape tomatoes,

almonds

tbsp tahini paste

tsp sesame oil

soy sauce or coconut aminos

tsp honey

tbsp rice vinegar

Heat a small pan on medium heat and add the sliced almonds. Toast the almonds for about 2-3 minutes total until they begin to brown, tossing them every 30 seconds.

Prepare the sesame dressing by whisking together all of the ingredients. Start with 1 tbsp of water and add an additional tbsp if needed if the dressing is too thick. Set aside.

Chop the kale and add it to a large salad bowl with the sliced onions. Pour most of the dressing over the kale and onions and massage it into the kale using your hands or salad tongs.

Top the salad with the avocado, tomatoes, sesame seeds and toasted almonds and pour the remaining dressing over the top.

Mix together and serve with your favorite sides.

This Coleslaw with an Asian Salad Dressing Recipe is creamy, crunchy, tangy, sweet, and savory, all wrapped up into one unbelievable bite!  You get crunchy textures from the cabbage and carrots, saltiness from the soy sauce and a slight bite from the scallions.  Subtle nuttiness shines through from the Sesame Oil and Seeds and creaminess comes from just a touch of mayonnaise.  Goes with EVERYTHING! #coleslaw #picnicfoods #grillingrecipes #saladrecipes #coleslawrecipes

Coleslaw with an Asian Salad Dressing Recipe

rice wine vinegar

tsp Soy Sauce

cabbage

carrots, medium

scallions sliced

Cut the cabbage very thinly.  You could use a food processor as well for this, but I like cutting it myself.  To do this, cut it into large chunks or slices so it is more manageable.  Then slice very thin and transfer to a large mixing bowl.

Shred the carrots using the large side of a grater.  Or use your food processor.  Thinly slice the scallions.  Place both in the same bowl with the cabbage.

Place sesame seeds in a pre-heated pan on low heat and stir constantly for a minute until slightly fragrant

In a small bowl, mix together vinegar, sesame oil, Soy sauce, mayonnaise, honey, pepper

Prep Ahead Steps

In a large bowl, mix together cabbage, carrots, and scallions. Toss with dressing to coat evenly. Top with toasted sesame seeds

Assemble

A fresh and flavorful Asian-inspired salad with easy sesame vinaigrette! Such beautiful colors and a great make-ahead dish.

Asian-Style Chopped Salad with Sesame Vinaigrette

romaine lettuce

purple cabbage

snow peas

onions

carrot

red bell pepper

cilantro

rice vinegar (I use unseasoned)

Tbsp. toasted sesame oil

Tbsp. tamari (or soy sauce)

Tbsp. maple syrup

Tbsp. sesame seeds

garlic ginger

Chop romaine and cabbage. Place in a large bowl.

Slice snow peas and green onions. Dice bell pepper, slice carrots, and roughly chop cilantro. Add to bowl.

Make the dressing: In a small bowl whisk together all dressing ingredients.

Pour over salad and toss to combine.

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Top Tags

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The most viewed sesame dressing recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine