By: Susan Joy
A light fresh, sesame dressing to toss through your salads. It works well with coleslaw and green salad mixes. This dressing also adds a boost of flavour to chicken salads. Pour over the dressing then sprinkle with a teaspoon of sesame seeds.
- 2 Tbsp toasted sesame oil
- 1 Tbsp olive oil
- 2 Tbsp fish sauce
- 2 Tbsp coconut aminos
- 1 Tbsp apple cider vinegar
- Juice from 1 lemon(s)
- 2 tsp maple syrup (100%), or honey (optional)
- 1/4 tsp chilli, powder (or to your taste)
- 1/4 tsp black pepper, ground
Combine all the dressing ingredients into a glass jar or jug. Whisk vigorously or seal your jar with the lid and shake well to emulsify all the ingredients together.
Store in a sealed jar in the fridge for up to 2 weeks. Whisk or shake before pouring over your salad.
Note: You can halve the recipe if you are making a small salad and the sweetener can be omitted if you prefer. I like the dressing tangy so I don’t add any sweetness but traditionally Asian dressings have honey or sugar added.
Article supplied with thanks to The JOYful Table.
About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Supplied