Red-Hot Sesame Dressing
Fiery chile-garlic sauce, nutty sesame seeds, soy sauce and brown sugar meet in this Asian-inspired dressing to add a salty-sweet punch to rice and noodle salads.
From EatingWell: Summer 2002, The Essential EatingWell Cookbook (2004)
Yield: About 3/4 cup
Active Time: 10 minutes
Total Time: 10 minutes
- 1 1/2 teaspoons sesame seeds
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon light brown sugar
- 1/2-1 teaspoon chile-garlic sauce, (see Ingredient Note)
- 1/4 cup chopped scallions
- Heat a small dry skillet over low heat. Add sesame seeds and stir constantly until golden and fragrant, about 2 minutes. Transfer to a small bowl and let cool.
- Whisk soy sauce, vinegar, oil, garlic, sugar and chile-garlic sauce in another small bowl until the sugar dissolves. Stir in scallions and the sesame seeds.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
- Ingredient Note: Chile-garlic sauce: A blend of ground chiles, garlic and vinegar, it's commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili-garlic sauce or paste) and keeps up to 1 year in the refrigerator.
Nutrition Per tablespoon:
22 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrates; 1 g protein; 0 g fiber; 238 mg sodium; 21 mg potassium.
Exchanges: Free Food