Description
Just like the one served at sushi and teriyaki restaurants and comes together in 5 minutes. It’s perfect with a classic iceberg side salad, and if you make sushi at home, you likely already have everything you need.
Ingredients
Scale
- 1/2 cup Japanese Kewpie mayo
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon light soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon toasted white sesame seeds
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon ground ginger (optional)
Instructions
- Make the dressing: In a small bowl, add kewpie mayo (1/2 cup), rice vinegar (1 tablespoon), honey (2 tablespoons), light soy sauce (1 tablespoon), sesame oil (1 tablespoon), roasted white sesame seeds (1 tablespoon), garlic powder (optional 1/2 teaspoon) and ground ginger (optional 1/4 teaspoon). Whisk until evenly combined. Taste and adjust, if needed. Add more honey for sweetness, vinegar for tang, or soy sauce for salt. The dressing can be used right away.
- Serve: Prepare your iceberg salad and top with thinly shredded carrots or any vegetables you like. One large head of iceberg lettuce and a 2-inch piece of carrot is enough for about 6 servings. Drizzle with the sesame dressing, using about 1 tablespoon per 1 cup of packed vegetables. Sprinkle with more roasted sesame seeds if you like, then serve.
- Storage: Store any leftover sesame salad dressing in an airtight container in the refrigerator for up to one week. Give it a good stir or shake before using, as the dressing may separate as it sits.
Notes
For deeper flavor, grind toasted sesame seeds first.
- Cook Time: No cook
- Category: Appetizer, Side Dish
- Cuisine: Asian, Japanese