| Level: | Easy |
| Total: | 20 min |
| Prep: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/8 cup rice wine vinegar
- 1 shallot clove, quartered
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons tahini or peanut butter
- 1 tablespoon sesame seeds
- 1/2 cup sesame oil
- 6 cups mixed mesclun greens, soaked in salt water to remove grit, dried in a salad spinner and torn into bite sized pieces
- 1 cup baby corn from a jar or can
- 1 (8-ounce) can Mandarin orange segments, drained
- 1 red bell pepper, stem and seeds removed and sliced julienne
- 1 (4-ounce) can water chestnuts, rinsed to remove any tinny taste
- 1 cup grape tomatoes, halved
Instructions
- Add 1 at a time through the feed tube of a running blender, vinegar, shallot, salt, pepper, tahini, and sesame seeds. Leaving the blender running add the oil in a slow thin stream. Set aside briefly.
- Toss greens, corn, orange, bell pepper, water chestnuts, and tomatoes together in a large bowl with enough dressing to coat. Serve with additional dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 232 |
| Total Fat | 20 g |
| Saturated Fat | 3 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 2 g |
| Cholesterol | 0 mg |
| Sodium | 209 mg |
Reviews
I only made the dressing and I modified it. Instead of 1/2 cup, I used about 1 T of sesame oil. I’ve never heard of any recipe using this much sesame oil and I’m Chinese. I replaced the rest with olive oil and lemon/orange juice and also added 1 tsp of honey to sweeten it a bit. I served it with katsu chicken tenders. It was fantastic! My family said it was a home run!
The dressing was amazing , going to make more!
I made this twice. A likely won’t make it again. The dressing was bland, and I believe would have been MUCH better with a little sugar, as some reviews suggested. For all the work, it was just bland. Sorry.
Not too bad. I ran out of dressing for my Asian salad so I decided to try this. I want to play around with it a little to get it just right. I had to add some sugar (2 T) to mine to balance the flavors, too. And I would never, ever add any tomato of any kind to an Asian salad – and I love tomatoes, too. I did add mung bean sprouts, toasted almonds, green onion and cilantro.
Loved the dressing. I used crunchy peanut butter and added 1 teaspoon of sugar as at first it was a bit bitter but that fixed it right up. Quick and easy! I will use it again.
This was by far the best base recipe I have ever tried for “Asian dressing.” I am Korean and often these Asian dressings do not taste anything like any Asian food I have had. I added three things to the dressing. I added one medium sized clove of garlic, one t of “tube o’ ginger'” and one T of hot bean paste or some hot sauce. As my choice of oeanut butter or tahini, I used tahini. Be sure to use toasted sesame oil! It was awesome. We absolutely loved it. We used Korean flavored chicken as the protein, but plain salad would have been just as good. We just had mesclun, spinach, a few red onions, tomato, a small red pepper diced and a can of water chestnuts. I omitted Mandarin oranges as I don’t feel they add anything to an Asian inspired salad. I could eat this every night. My all-American hubby said he could, too! Great recipe!
Wasn’t impressed with the sesame dressing.
It could be that our ingredients were old, I first made the dressing it with tahini that was in the fridge for over a year – I didn’t use that as it was extremely bitter & bland. Then I made it with peanut butter, which was an improvement, though I wouldn’t recommend this reciepe ever.
It is just like a salad dressing that is served in a japinse restraunt here. Have tried other recipes and they weren’t as good as this one. 🙂 GR8
I made this for dinner with friends and added chicken and toasted almonds. Everyone raved, try this recipe for SURE