1,648 sesame recipes

Szechwan cucumber salad with wood ear mushrooms, hot chili peppers, and a tangy soy-vinegar-sesame dressing. A crunchy, spicy Chinese cold salad that comes together in 30 minutes.

Korean-style meat sauce for vegetables made with beef, sesame oil, soy sauce, and garlic. A savory make-ahead condiment that stores well and adds depth to any cooked vegetable.

Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.

Make this quick, easy and delicious peanut sauce for a dipping sauce to accompany spring rolls, seafood or vegetables.

I LOVE THIS RECIPE:) Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing.

Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.

A tasty and scrumptious dish that is the perfect side for any dinner you prepare for your family!

Try this succulent dish that has a bit of zing to it because of the honey-spiced taste!

Choose wild salmon to reap the health benefits of this fatty fish. Wild salmon is easily identifiable as its flesh is bright red and contains very little fat (very thin white stripes in the flesh). Since wild salmon swim in the wild eating what nature intended them to eat, their nutritional profile is more complete. Farmed salmon, by comparison, are fed an unnatural diet of soy and corn (never found naturally growing in the ocean!) along with chicken and feather meal. This unnatural diet means that the nutritional content of farmed salmon is markedly different from the wild variety. In particular, its omega-3 fatty acid content is much lower. Farmed salmon also contain a lot more fat (since they can't swim around as freely) and are often carriers of toxic viruses.

Shredded green and red cabbage toss with a tangy tahini-spiked dressing in this lighter coleslaw where balsamic vinegar and Dijon mustard bring bold flavor without the mayo overload.

Homemade cheese and Dijon pretzels with cheddar baked into the dough and a mustard tang in every bite. Soft, golden yeast pretzels ready in about an hour.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Greek oil cake (gliko tapsiou me ladi) is a dairy-free, egg-free spice cake made with olive oil, orange juice, walnuts, and raisins. Naturally vegan and Lenten-friendly.

Slippery glass noodles wok-fried with savory ground pork in a ginger-garlic sauce with dark soy, chili bean paste, and sesame oil. A Chinese comfort bowl in 45 minutes.

Instead of deep-frying, these baked spring rolls have much less fat but still come out golden, brown and crispy. You will be amazed how delicious they are!

Spicy, tangy Chinese soup with pork, silky tofu, wood ear mushrooms, and egg ribbons in a pepper-spiked broth. This restaurant favorite is ready in 45 minutes.