Sesame Tamari Vinaigrette Recipes

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SESAME TAMARI VINAIGRETTE

The roasted-nut and citrus flavors of this easy dressing go well with Asian-style salads or meals; try drizzling it on grilled shrimp or chicken breast, too. From EatingWell magazine, March/April 2007, and The EatingWell Diet (2007). Posted to go with recipe#422434, #422434.

Provided by kitty.rock

Categories     Salad Dressings

Time 5m

Yield 12 - 2 Tablespoons per serving, 12 serving(s)

Number Of Ingredients 6



Sesame Tamari Vinaigrette image

Steps:

  • Whisk orange juice, vinegar, tamari, oil, honey and ginger in a small bowl until the honey is incorporated.
  • Transfer to a jar and refrigerate.
  • Make Ahead Tip: Cover and refrigerate for up to 1 week.
  • DIETARY EXCHANGES: 1/2 fat.

1/4 cup orange juice
1/4 cup rice vinegar
2 tablespoons reduced sodium soy sauce or 2 tablespoons organic gluten-free tamari
1 tablespoon toasted sesame oil
1 tablespoon honey
1 teaspoon fresh ginger, finely grated

SESAME-SOY VINAIGRETTE

For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 7



Sesame-Soy Vinaigrette image

Steps:

  • Whisk together sesame oil, sugar, soy sauce, lime juice, and safflower oil. Season with salt and pepper. If desired, add chile.

1 tablespoon toasted sesame oil
1 tablespoon light-brown sugar
2 tablespoons soy sauce
3 tablespoons fresh lime juice
3 tablespoons safflower oil
Salt and pepper
1 small Thai red chile, thinly sliced (optional)

SESAME VINAIGRETTE WITH CHILI

Great with Asian greens, Asian noodles, sweet potatoes, and even fruit-especially mangoes and citrus. You will love the aroma! Adapted from Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories     Salad Dressings

Time 10m

Yield 1/2 cup, about

Number Of Ingredients 9



Sesame Vinaigrette With Chili image

Steps:

  • Combine the garlic, ginger, and shallot in a small bowl. Cover with the vinegar, and let stand for about 15 minutes.
  • Stir in the soy sauce and sugar, then whisk in the oils.
  • Add the cilantro or parsley if desired.
  • Taste and adjust the amount of soy sauce and sugar needed. Enjoy!

1 garlic clove, minced
1 teaspoon minced ginger
1 shallot, finely diced (or 1/2 medium red onion)
3 tablespoons rice wine vinegar
1 teaspoon soy sauce
1 -2 teaspoon brown sugar (to taste)
4 1/2 tablespoons dark sesame oil
1/2 teaspoon chili oil (if you don't have add some crushed red pepper flakes instead)
1 tablespoon chopped cilantro (or parsley or finely sliced scallion) (optional)

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.

Provided by J. Kenji López-Alt

Categories     salads and dressings

Time 5m

Yield 1 cup

Number Of Ingredients 10



Miso-Sesame Vinaigrette That's Good on Anything image

Steps:

  • Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
  • With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
  • Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.

2 medium garlic cloves, smashed with the side of a knife
1 small shallot, roughly chopped
2 tablespoons shoyu or tamari
2 tablespoons balsamic vinegar
2 tablespoons red or white wine vinegar
1 tablespoon light miso paste
1 tablespoon dark brown sugar
1/2 cup grapeseed, vegetable or canola oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white or black sesame seeds

SESAME VINAIGRETTE

Use this sesame vinaigrette recipe to top off your favorite salad.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Yield Makes 1 cup

Number Of Ingredients 10



Sesame Vinaigrette image

Steps:

  • On a cutting board, crush garlic clove, and sprinkle with salt. Using the back of your knife, smear garlic and salt into a rough paste, and transfer to a medium bowl. Whisk in vinegar, mirin, soy sauce, honey, and lemon juice. While whisking constantly, slowly drizzle in canola and sesame oils. Stir in sesame seeds. Season with salt and pepper.

1 clove garlic
Coarse salt and freshly ground pepper
1/3 cup rice vinegar
1 tablespoon mirin (rice wine)
1 tablespoon soy sauce
2 teaspoons honey
Juice of 1/2 lemon
1/2 cup canola oil
3 tablespoons toasted sesame oil
1 teaspoon black or white sesame seeds

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