I found this bad boy on Pinterest via Chris from The Café Sucre Farine and modified it just a bit because I didn’t have a few ingredients, but it still turned out super tasty! Whatever I make for dinner tonight, you know it will go with this dressing.
There’s nothing better than something being ridiculously yummy while also being ridiculously simple and quick. I eye balled a lot of the measurements, except for the oils and vinegars. I hate dirtying dishes if I don’t have to, so feel free to eye ball it, too, but only if you feel comfortable enough.
I’m kind of obsessed with this Asian Sesame Dressing. It’s on the same level as ranch for me. I will freely admit to licking the bowl after finishing my salad, and then using my finger to get the rest of it at the bottom of the bowl. It’s that good. I encourage you to make this, put it on your salad, marinate some meat in it, or maybe dip something in it (a finger maybe?). Just make sure to enjoy it all before 7 days are up (that’s how long it will be good for in the refrigerator). Feel free to leave a comment and/or picture letting me know what you did with it…so many possibilities with this one!
- 1/4 tsp Black Pepper, Finely Ground
- 3 tbsp Brown Sugar, Light
- 2 tbsp Poppy Seeds
- 1 tsp Sea Salt
- 2 tbsp Sesame Seeds
- 1/4 cup Canola Oil
- 1/3 cup Olive Oil, Extra Virgin
- 1/4 cup Rice Vinegar
- 1 tsp Sesame Oil
- 2 Medium Cloves Garlic, Minced
- 1 tbsp Fresh Ginger, Minced
- 1 tsp Dijon Mustard
- 3 tbsp Honey
- 1 tbsp Soy Sauce
- 1 tsp Sriracha Mayonnaise
- Put all the ingredients in a small bowl and whisk until combined.
- Store in an air tight container for up to 7 days in your refrigerator.