Light and Creamy Toasted Sesame Asian Dressing

Oh, this dressing is divine.

This dressing is creamy, tangy, sweet and full of Asian flavors.  It turns an ordinary salad into “Hot Dang! Salad is my new best friend”… in just a matter of seconds.

Pour it over a nice crisp cabbage salad, spoon a little into some warm rice…toss some with roasted broccoli or asparagus. There are a lot of options with this little jar of wonder, my friends. I made a wonderful Asian salad yesterday to go with it. Every one of my kids ate it up with a broad smile on their faces. Love it when that happens, I truly do.  Recipe for the salad coming up tomorrow.

Until then, let me show you how to make this dressing!

LIGHT and CREAMY TOASTED SESAME ASIAN DRESSING
PRINT RECIPE

***NOTE: This dressing will store in the fridge for up to a week.***

Time: 10 minutes
Yield: 2 cups
Recipe adapted from my sweet sister-in-law Rachel Eskelson

3/4 C mayonnaise (I use Best Foods Light)
1/2 C apple cider vinegar
1/4 C soy sauce
3/4 C sugar
1/2 t salt
2 T minced garlic
1/2 C peanuts (dry roasted)
1/4 t sesame oil
1 T toasted sesame seeds
pinch red pepper flakes

1. Grab some mayonnaise. I like to use this Best Foods Light. It has much less fat than regular mayo and tastes great. Measure out 3/4 cup and spoon it into your blender.

2. Add 1/2 cup apple cider vinegar,

1/4 cup of soy sauce,

3/4 cup of sugar and 1/2 teaspoon salt.

3. Peel and roughly chop 2 tablespoons of fresh garlic. Add it to the blender.
4. Mix everything together for about 1 minute.

5. Add 1/2 cup dry roasted peanuts, cover the blender and let it mix for several minutes, or until the peanuts are finely chopped and have blended in a bit. You will still have a few  tiny pieces, that’s okay.

Add 1/4 teaspoon sesame oil,

1 tablespoon toasted sesame seeds,

and a pinch of red pepper flakes. Mix just for a few seconds more and you are ready to roll.

Store in a sealed container in the fridge for up to 1 week.

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