Don’t you love Japanese style sesame salad dressing? If you are a fan of sesame flavoured salad dressing, I am telling you that THIS homemade version will be your new favourite!
By using freshly grounded toasted sesame seeds gives a much nuttier touch in this dressing and it’s really easy to make. I used a mortar and pestle to ground/pound the sesame seeds instead of using a food processor for this recipe. I found that the seeds are more evenly grounded comparatively, and that the pestle helps to burst the nutty flavour of the sesame seeds much more than a food processor.
250g baby spinach
A small handful of microgreens (optional)
3 heap tbsp toasted sesame seeds
1/4 cup or 50g kewpie mayo or vegan mayo
1.5 tbsp unseasoned rice vinegar
1 tsp shichimi togarashi (seven spice blend) or gochugaru (Korean chili pepper powder)
Pinch of flaky sea salt (I use Maldon)
With a mortar and pestle, ground sesame seeds into fine grains, add the remaining ingredients and mix well together, taste and adjust with more vinegar to loosen if it’s too thick, or more salt, if desire. In a large mixing bowl, toss dressing with baby spinach and top with microgreens (if desire). Serve immediately.
Dressing can be store in the fridge covered, up to 1 day in advance.