Sesame Seed Salad Recipes

SESAME SEED SALAD DRESSING

Steps:

• Combine ingredients in jar and shake well.
• Refrigerate until ready to use.

SESAME SEED VEGGIE SALAD

Steps:

• Place beans in a saucepan and cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and rinse with cold water; pat dry., In a large bowl, combine the beans, peas, tomatoes and onion. In a small bowl, whisk the vinegar, oil, garlic, salt, red pepper flakes and mustard; pour over bean mixture. Sprinkle with sesame seeds; toss to coat. Cover and let stand for 1 hour at room temperature before serving.

SESAME KALE SALAD

Steps:

• Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and 1/2 teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add 3/4 cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

SESAME SEARED SALMON SALAD

Steps:

• For the salmon: Combine the soy sauce, sesame oil, rice wine vinegar, and fresh orange juice in a shallow dish. Add the salmon and marinate for 24 hours in the refrigerator.
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
• Mix the sesame seeds together. Dredge 1 side of the salmon in the sesame seeds and pan sear the seeded side only. In a saute pan over high heat, add a touch of sesame oil and sear the fillet in the middle of the pan until you smell the sesame seeds cooking, about15 seconds. Flip to the other side and cook for 10 seconds. Transfer to the prepared baking sheet and cook until desired doneness, 6 to 10 minutes.
• For the vinaigrette: In a food processor, blend the miso paste with the sesame oil and rice wine vinegar. Slowly add the olive oil, soy sauce, and salt and pepper, to taste.
• For the vegetables: In a skillet over medium-high, saute the zucchini, yellow squash, and carrot in the olive oil, sesame oil, and soy sauce for about 45 seconds.
• For the salad: In a large bowl, toss the greens with 2 ounces of the miso-soy vinaigrette and arrange on a plate. Place the stir-fried vegetables on top. Sprinkle with the cashews and tomato slices. Arrange the salmon on top and drizzle with a little sweet soy sauce.

SESAME SALAD DRESSING

Steps:

• In a small bowl, whisk all of the ingredients. Cover and store in the refrigerator.

SESAME CHICKEN SALAD

Steps:

• Put the chicken in a pan and pour over cold water to cover. Tip the soya beans into a steamer. Bring the pan to a gentle simmer, then cook the chicken for 8 mins with the beans above.
• Meanwhile, mix the dressing ingredients in a large bowl. When the chicken is cooked, slice and toss in the dressing along with the beans, carrot, onions, tomatoes, coriander and basil. Mix really well, pile onto the salad leaves and sprinkle with the sesame seeds.

SESAME CHICKEN SALAD

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
• While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
• Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

SESAME NOODLE SALAD

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

SESAME SEAWEED SALAD

Steps:

• Rinse dried seaweed (a mixture is best), then soak it in at least 10 times its volume of water until tender, about 5 minutes.
• Drain, and gently squeeze to remove excess water. Pick through the seaweed, discard any hard bits (there might not be any) and roughly chop it with scissors if the pieces are large. Toss with sesame oil, soy sauce and mirin (or sugar).
• Garnish with toasted sesame seeds if you like.

SESAME VEGETABLE SALAD

Steps:

• Dressing:.
• Put first seven ingredients for dressing in a blender or food processor. Process until ginger and garlic finely chopped. Add oil slowly processing until well blended. Put into a jar and refrigerate.
• Salad:.
• Slice cucumbers and radishes thinly, put into bowl. Shred carrots into bowl.
• Add quartered mushrooms and chopped scallions. Mix vegetables. May refrigerate until ready to serve.
• Over medium heat toast sesame seeds for 2 to 3 minutes.
• To Serve:.
• Add dressing to vegetables, mix and sprinkle sesame seeds on top.

SESAME CARROT SALAD

Steps:

• In a large bowl, combine carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine. Salad can be served immediately or refrigerated up to 2 days and served chilled.

VEGETABLE NOODLE SALAD WITH SESAME VINAIGRETTE

Steps:

• Bring a pot of water to a boil, and season generously with salt.
• In a small bowl, combine soy sauce, sesame oil, vinegar, ginger and garlic. Season with salt and pepper, and mix well.
• Once the water boils, cook the pasta according to package directions until al dente. Reserve 3/4 cup pasta cooking water, then drain. Transfer pasta to a large bowl. Add half the dressing and 1/4 cup pasta water, season with salt and pepper and toss to evenly coat.
• Meanwhile, in a large deep-sided saucepan, heat safflower oil over medium. Add onion and bell peppers, season with salt and pepper, and cook, stirring occasionally, until deep golden and tender, about 10 minutes. Add snap peas and cook, stirring occasionally, until crisp-tender, 2 minutes. Add tomatoes, 1/4 cup pasta water and the remaining dressing. Stir to deglaze the pan and lift the browned bits on the bottom of the skillet, then add vegetable mixture (with sauce) and scallions to pasta and toss until well combined (add more pasta water if thinner sauce is desired). Season with salt and pepper.
• Serve warm or at room temperature. Garnish with scallions and sesame seeds, if using.

GARLIC SESAME SALAD DRESSING RECIPE BY TASTY

Steps:

• Add the ingredients into a mason jar. Screw the lid on tightly and shake vigorously.
• The dressing can remain in the fridge for 1-2 weeks.
• Pour over your favorite salad ingredients and enjoy!