Sesame Dressing

This sesame dressing has serious depth for something that comes together in five minutes. Toasted sesame seeds, peanut butter, roasted garlic, dry mustard, and Worcestershire all go into a sweet vinaigrette base that works on everything from green salads to cold noodles.

The sugar-to-vinegar ratio is generous, creating a sweet-tart backbone that carries the nutty sesame and peanut butter flavors without being cloying. Red vinegar adds more color and slightly more complexity than plain white would. A dash of hot sauce at the end gives it just enough heat to keep things interesting.

Prepare this like any vinaigrette: whisk the sugar, vinegar, and seasonings together first until the sugar dissolves, then stream in the oil while whisking constantly. The mustard acts as an emulsifier, helping the oil and vinegar stay combined instead of separating in the bottle.

Kitchen Tips

• Toast the sesame seeds in a dry skillet until golden before adding. Raw sesame seeds have almost no flavor compared to toasted.
• Roasted garlic makes this dressing special. If you don’t have any roasted, use a small clove of raw garlic minced very fine, but the flavor will be sharper.
• This dressing thickens in the fridge. Bring it to room temperature or add a splash of water before using if it gets too thick.

Variations

• Add a tablespoon of soy sauce for a more savory, Asian-leaning version.
• Use tahini instead of peanut butter for a nut-free option with a similar sesame richness.
• Toss with cold soba or udon noodles, shredded cabbage, and sliced scallions for a quick cold noodle salad.