• Toasted Sesame Dressing on a Rainbow Salad

    Salad, dressing, toasted sesame seeds

    I’m always on the lookout for great salads. I’m forever trying to discover new salad combos and dressings. Here’s my latest salad/slaw obsession.

    Rainbow salad with toasted sesame dressing

    This colorful salad was inspired by a recipe from Sarah of My New Roots blog. If you’re a fan of innovative raw food, greens, and vegetarian recipes, I think you’ll like the recipes on this blog. I haven’t made any of the other recipes yet, but I visit every so often to dream about the food.

    Well I stopped dreaming this week and made the Roasted Sesame Winter Slaw along with the tahini-based dressing. The dressing was flavorful and tangy, but I was craving a different style of dressing for this salad, so I created this creamy, Asian-style dressing to go with it. This dressing also makes a great dip, as well as a marinade for grilling.

    Toasted Sesame Salad Dressing

    What makes this dressing so tasty is the aroma and flavor of toasted sesame oil and seeds. You can toast the sesame seeds in an oven, or in a frying pan, as I did. Either way works, I just prefer the pan because I can toss them around as they’re toasting to get them a bit more evenly toasted.

    Toasted Sesame Seeds

    This could really be a salad or a slaw. If you’re finding this mix of greens on the rough side, let the salad soak in dressing as if you are making a slaw, and store it the refrigerator for about 20 minutes or more. I prefer to add the dressing and toasted sesame seeds right before I have the salad, and I’ll keep any leftover salad and dressing covered in the refrigerator for another day.

    Sesame seed close-up

    You might also like...

     
     
    Posted in Dairy-Free, Gluten-Free, Lactose-Free, Low-Sugar, Nut-Free, Paleo, Vegetarian  |  6 Comments
     
     

    6 Responses to Toasted Sesame Dressing on a Rainbow Salad

    1. Pingback: My Favorites |

    2. This salad looks so good and the dressing sounds amazing! I love that you make your own dressings. I do that on occasion, but really need to start doing it more. Happy New Year!

    3. Bernadette says:

      You mention a tahini-based dressing, but I don’t see tahini listed in the ingredients. Are you just referring to the sesame seeds, or should there be actual tahini paste in the dressing?

    4. Casey says:

      The colors in the salad make it right for display on the dining table. The dressing sounds great.

    Leave a Reply

    Your email address will not be published. Required fields are marked *




  • Grain-free recipes & inspiration

     
     
     
     
  • Recent Comments

     
     
  • Sources & tips

     
     
  • My cookbooks

    Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
     
     
  •  target=
     
     
  • Measurement Equivalents

    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
     
     
  • Ingredient Conversions

    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tablespoons
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
     
     
  • Temperature Conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
     
     
  • By recipe

     
     
  • By ingredient

     
     
  • Recently