This dressing came about because I have been LOVING the Costco bagged salads. However, I am weird about what I call “gooky dressings”…aka “gloopy dressings.” The texture isn’t right. There is some sort of foreign weird chemical that I think it meant to bind the dressing but in my opinion leaves it, well, gloopy. So, I set to work and made my own dressing! I was inspired by the dressing for the Sesame Chicken Pasta, but changed it some for this recipe. 

If you don’t have a Costco nearby, look for an Asian salad in your local grocery and maybe get two bags because this bag is large (duh, Costco). Or, make your own! Chop cabbage, carrots, and celery and toss with cashews, sesame seeds, almonds, and wonton strips if you’ve got them. 

**Toasting the sesame seeds is optional, but I think it makes for a truly delicious dressing. Plus, the hot oil from toasting the seeds helps to melt the honey so it incorporates well into the dressing. 

You will need:

• 1/4 c soy sauce
• 2 tbs EVOO + 1/4 c EVOO
• 3 tsp sesame seeds
• 1 Dorot ginger cube (I get these in the frozen section at trader joe’s); can also sub 1/4 tsp ground ginger or approx. 1/2 tsp fresh, minced ginger)
• 2 tbs honey

To make:

1. Grab a mason jar or measuring cup and add the soy sauce, ginger cube, 1/4 c EVOO, and honey to it
2. Toast the sesame seeds in the 2 tbs of EVOO in a frying pan on the stove; I do this by heating the seeds in the olive oil over medium heat. Watch them closely! It only takes a minute or so and when they are a golden brown they are ready so remove them from the stove before they burn
3. CAREFULLY (**the oil will be very hot; you can wait 10 minutes so it cools a little before you do this step) pour the oil/sesame seeds from the frying pan into the jar or measuring cup and (again, carefully, because hot oil!) stir until everything is well combined.
4. Allow the dressing to cool before you add it to the lettuce. Toss well (you can absolutely use your hands) to combine, add the toppings included with the bag salad, and enjoy!

NOTES:

1. I like to make a double batch of the dressing and keep half for the next time I get the salad mix. You can shake it in a mason jar to reincorporate if it begins to separate. 
2. The salad mix comes with a little bag of wonton strips and sesame seeds. SO GOOD! My only suggestion is to hold off on adding all the wontons if you plan to eat this over a few days. They get soggy. 
3. If you want to “stretch” this salad, you can add some more shredded cabbage, some shredded carrots, and more almonds or cashews. 
4. If you don’t have a Costco nearby, look for an Asian salad in your local grocery and maybe get two bags. Or, make your own! Chop cabbage, carrots, and celery and toss with cashews, sesame seeds, almonds, and wonton strips if you’ve got them. 

Let me know if you try this, I hope you enjoy!

Homemade Sesame Ginger Dressing

Recipe by KateCourse: Meatless, Salads, Veggies

Ingredients

• 1/4 c soy sauce

• 2 tbs EVOO + 1/4 c EVOO

• 3 tsp sesame seeds

• 1 Dorot ginger cube (I get these in the frozen section at trader joe’s). You can also sub 1/4 tsp ground ginger or approx. 1/2 tsp fresh, minced ginger)

• 2 tbs honey

Directions

• Grab a mason jar or measuring cup and add the soy sauce, ginger cube, 1/4 c EVOO, and honey to it
• Toast the sesame seeds in the 2 tbs of EVOO in a frying pan on the stove
• do this by heating the seeds in the olive oil over medium heat. Watch them closely! It only takes a minute or so and when they are a golden brown they are ready so remove them from the stove before they burn
• CAREFULLY (*the oil will be very hot. you can wait 10 minutes so it cools a little before you do this step) pour the oil/sesame seeds from the frying pan into the jar or measuring cup and (again, carefully, because hot oil!) stir until everything is well combined.
• Allow the dressing to cool before you add it to the lettuce. Toss well (you can absolutely use your hands) to combine, add the toppings included with the bag salad, and enjoy!

Other posts you may like:

Quinoa Salad (with Veggies & Vinaigrette) Sweet and Savory Bacon Vinaigrette My Favorite Arugula Salad GINGER-TURMERIC QUINOA