I believe that the key to a good salad often lies in its dressing; it’s the quintessential element that ties all the ingredients together and a good
dressing has the power to completely change the flavour profile of a bowl of humble veg.
Try this dressing on greens, slaws, egg salad or noodles.
Ingredients 6
2 tbsp sesame seeds, toasted
1⁄3 cup Japanese mayo
1 tbsp rice vinegar
2 tsp light soy sauce
2 tsp maple syrup
2 tsp sesame oil
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Method 5
Toast the in a dry frying pan over a medium heat, stirring and tossing frequently until lightly golden and fragrant.
Transfer the to a dinner plate and allow to cool, then blitz in a high-powered blender for approximately 10 seconds until finely ground but before a sticky, crumbly paste has formed.
Combine the , , , , and in a bowl or measuring cup and whisk to combine.
Add the ground and stir to combine.
Use immediately, or store in an airtight jar for up to 4 days.
