Salads in the summer with grilled chicken or pork taste fantastic with this sweet and sour dressing. Dark greens blended with feta cheese, blueberries, and strawberries is one of my favorites. Always shake to combine before use, and store in the refrigerator in between uses.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 14 |
| Yield: | 1 3/4 cups |
Ingredients
- ½ cup white sugar, or less to taste
- 1 tablespoon soy sauce
- 2 teaspoons sesame seeds
- ½ teaspoon dry mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon garlic powder
- ½ cup cider vinegar
- 3 tablespoons water
- 1 cup canola oil
Instructions
- Stir sugar, soy sauce, sesame seeds, mustard, salt, and garlic powder together in a jar with a tight-fitting lid; add vinegar and water, seal jar, and shake until the sugar is dissolved completely.
- Pour oil into the jar. Seal again and shake until the oil is emulsified into the dressing.
- For a lighter version of this dressing, use 1/2 cup water and decrease oil to 1/2 cup.
- You can use 10 packets of Splenda(R) in place of the sugar.
Reviews
Favorite salad dressing ever! But! You need a little sesame oil to make it 5 stars!
The recipe didn’t say to toast the sesame seeds, so I didn’t. They really need to be. I strained the dressing and started over. It was much better. As NanLan suggested, adjust the sugar to your liking. For me, the half a cup was too much. I would start with a quarter cup next time.