Orange sesame dressing
“As the great man implied, dressing a salad is a balancing act.”
- 2 tbsp dark roasted sesame oil
- ½ cup orange juice
- 2 tbsp umeboshi (plum) vinegar or rice vinegar
- 2 tbsp grain mustard
- 1 tsp shoyu (soy sauce)
- 1 tbsp ginger juice
- ¼ cup spring onion, finely chopped
- ¼ cup toasted sesame seeds
Great for Asian-inspired salads such as chilled noodles, marinated fish or crispy snow pea, bean shoot and tempeh combinations.
Method
Place all the ingredients in a bowl and whisk at high speed. Allow to sit, letting the flavors marry before bathing your salad. Reserve some spring onions and sesame seeds to garnish the salad.
Note: Ginger juice is finely grated ginger squeezed in the palm of your hand to omit the fibrous pulp.
Makes 1 cup.
