It started with Kroger’s ‘Simple Truth Organic’ Asian Sesame dressing. I picked it up off the shelf, turned it around to look at the ingredients, and thought, hey, I can for sure make that myself! I snapped a pic and went on my merry way.
Then I came across Bragg’s Ginger & Sesame salad dressing at the local co-op grocery store, turned it around and thought, hey, that’s just like the other one; I can make this myself! I snapped a pic and went on my merry way again.
So, needless to say, Sesame Ginger dressing was mentally bookmarked.
I finally got around to experimenting and made a version worth sharing! I made this salad for dinner and happily devoured it, and making something that tasty begs for some blog attention. I recreated the salad the next day to take pictures and am so glad I did. THOSE COLORS! Whole, fresh foods can be so. darn. beautiful!
The salad had raisins, sliced avocado, raw green beans, purple cabbage, cucumber quarters, sliced green onions and diced orange pepper. It really complimented the dressing nicely!
- 2 tbsp. tamari (or nama shoyu, organic soy sauce, coconut aminos, liquid aminos)
- 1 tbsp. lemon juice
- 2 tbsp. olive oil (can use sesame oil)
- 1 clove garlic (minced or pressed)**
- knuckle ginger root (minced or pressed)**
- 1 tbsp. apple cider vinegar
- 2 tsp. raw sesame seeds
- 3 tbsp. water
- ¼ tsp. sea salt
- 1 tbsp. maple syrup (or other liquid sweetener of choice)
- Mix all ingredients together in a sealed container (like a small recycled jar or bottle with a cap) and shake until well combined.
- **With the garlic and ginger, I used a garlic press to press both the clove and ginger. This is the method I recommend because you won't be stuck with large pieces of garlic and ginger in your recipe. The press gives you some pulp and juice (especially good for the ginger).