sesame ginger dressing & 100 days to healthy

If you’ve ever eaten at a quasi-Japanese restaurant, chances are you’ve tried a simple garden salad with a really good ginger dressing. I love that dressing. My hubby & I eat copious amounts of salads (and Japanese food when we can) so I finally made a version of the dressing a couple of weeks ago & the results are scrummy. I made it yet again today to drizzle over an Asian-esque salad we’re having tonight – romaine lettuce, red cabbage, grated carrot, green pepper, cashews, sliced grilled pork, orange segments, green onions & sugar snap peas. All of which will get kissed with this liquid gold. 

sesame ginger dressingThe dressing is creamy with a really nice balance of ginger, sesame, rice vinegar & soy. If you’re following a wheat-free diet like I am, I suggest you use Tamari soy sauce, it has little or no wheat & is made from just soy beans. I love Kikkoman soy sauce for its flavor but sadly it’s made from wheat so I won’t be using it again after today. 

ingredientsI also use grated palm sugar or coconut sugar but feel free to add regular sugar. The dressing is a snap to make, especially if you have an immersion (wand) blender. Like this one:

Kitchen Aid immersion blenderI guess you can’t see much of it. This handheld blender has 10 settings & it’s a powerhouse. I can’t believe I had this for about five years before I even used it. Now I’ve packed my big blender away & use this guy for everything. It’s not only moved states with me, it’s moved countries & it wasn’t until my husband starting using it to make salad dressings & smoothies that I gave it a whirl. It’s infinitely better than a regular blender because it gets dressings, soups & smoothies so silky smooth; it takes up so little space & it’s easy to clean. If you haven’t got one & you use a blender I strongly suggest looking at them. This KitchenAid one is pretty big & robust – just the way I like them. I’m sure most brands will do a decent job.

sesame & gingerToasted sesame oil pictured here is used for flavoring & not so much as a cooking oil. A little goes a long way, it has a potent flavor. Whatever ginger I don’t use I just peel, encase it in plastic wrap & pop into the freezer. Then when I need some for a recipe I have it on hand. Using a microplane to grate the frozen ginger works a treat.

little jugsI have lots of little jugs, many I have out on display. They’re nice to serve individual portions of sauces, gravies & dressings in. I find them when I’m poking around in antique stores or garage sales. Even hardware stores like this cute little mason-ish jar I found. 

sesame ginger dressing

Tomorrow starts day one of a program I’m working on called ‘100 days to healthy’. I’m not suggesting in 100 days I will be as fabulously healthy & glowing as I want to be but I will be well on my way. The basics of the program are: No wheat, no sugar (cane or sugar beets), no dairy from a cow (goat & sheep are ok), no artificial sweetener & no processed food. It might seem like there are many foods that are off-limits, there are but I don’t consider that a bad thing because there are many healthy, vibrant foods that can be eaten following this way of eating. I truly believe that limitations make us more creative. What’s that saying…necessity is the mother of invention? 

sesame ginger dressing
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
  1. 1/2 cup light olive oil
  2. 1/4 cup rice vinegar
  3. 1/4 cup grated palm sugar or coconut sugar
  4. 2 tablespoons sesame oil
  5. 2 1/2 tablespoons soy sauce (Tamari)
  6. 2 inch (5cm) piece of ginger, peeled & coarsely chopped
  7. 2 garlic cloves, peeled & coarsely chopped
  8. pinch of salt
  1. Place all ingredients in a container. Use an immersion blender to blend ingredients until smooth. Or blend in a blender until smooth. Makes about 1 cup.
The Fresh Aussie http://thefreshaussie.com/

 

 

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