Japanese sesame seed vinaigrette
Recipe by LE RIZ JAUNE
A light and fragrant vinaigrette inspired by Japan, made with toasted sesame seeds, soy sauce, sesame oil and Kewpie mayonnaise. It pairs perfectly with crunchy raw vegetables (white and red cabbage, escarole, carrot, cucumber, radish) for a fresh summer meal.
EasyJapaneseServes 4
Printable version with shopping checklist
Source Video
17m
Prep
4m
Cook
10m
Cleanup
31m
Total
Cost Breakdown
Total cost:$4.45
Per serving:$1.11
Critical Success Points
- • Toast the sesame seeds without burning them
- • Balance the proportions of sugar, vinegar and soy sauce in the vinaigrette
Safety Warnings
- • Be careful of burns when toasting the seeds in the pan.
- • Wash raw vegetables thoroughly to avoid bacterial contamination.
- • If using homemade mayonnaise, ensure the eggs are fresh or use pasteurized eggs.
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