Best Sweet Sesame Salad Recipes

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

SWEET AND SOUR SESAME SEED SALAD DRESSING

Steps:

• Puree the onion in a blender until smooth. Strain through a fine mesh strainer. Reserve 3 tablespoons of onion juice; discard the remaining pulp.
• Combine the sugar, mustard powder, and salt in the bowl of an electric mixer. Use the paddle attachment to mix the sugar until the spices are evenly blended. Pour in the reserved onion juice, soy sauce, and rice vinegar. Mix for several minutes until the sugar has begun to dissolve. Slowly drizzle in the canola oil with the mixer running at a medium-high speed. Add the toasted sesame seeds and continue mixing 1 minute more.

SESAME SWEET AND SOUR SALAD DRESSING

Steps:

• Stir sugar, soy sauce, sesame seeds, mustard, salt, and garlic powder together in a jar with a tight-fitting lid; add vinegar and water, seal jar, and shake until the sugar is dissolved completely.
• Pour oil into the jar. Seal again and shake until the oil is emulsified into the dressing.

MELON SALAD WITH SWEET SESAME DRESSING

Steps:

• *Note: if you can find yellow watermelon, substitute half yellow for red watermelon.
• In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat.
• Place dressing in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened.
• Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.
• In large bowl combine melon and cucumber. Add 1/2 cup of the dressing; toss to coat.
• Line salad bowls or a platter with lettuce; top with melon mixture. If desired, sprinkle with cilantro and bacon.
• Pass remaining dressing.

SWEET SESAME SALAD

Steps:

• In a salad bowl, combine greens and tomato; set aside. Whisk vinaigrette and honey; drizzle over greens. Sprinkle with oranges and sesame seeds; toss to coat. Serve immediately.

MELON SALAD WITH SWEET SESAME DRESSING

Steps:

• In small saucepan combine sugar, vinegar, salt, and ginger. Stir over medium heat until sugar dissolves. Remove from heat. Place in a medium bowl. Slowly add both oils to sugar mixture in a thin steady stream, whisking constantly until thickened. Stir in sesame seeds, sesame oil, and cayenne pepper; set aside.

SESAME HALLOUMI PARCELS WITH SWEET POTATO TAHINI MASH & CHOPPED HERB SALAD

Steps:

• First make the halloumi parcels. Heat oven to 200C/180C fan/gas 6. Grease 2 baking trays with oil. In a bowl, mix the tahini, olive oil, chilli, parsley and lemon zest. Add the halloumi and toss everything well to coat - don't worry if the halloumi breaks up a little.
• Cut the filo sheets in half so that you have 12 squares - work with 2 at a time and keep the remaining pastry covered with a damp tea towel or cling film so it doesn't dry out. Lightly brush the filo all over with a little oil, place 2 slices of halloumi at the top of each square, sprinkle with sesame seeds, then fold over the edges to enclose the halloumi. Brush again with oil and sprinkle with more seeds. Fold up into a square, brushing the final edge with egg to help seal the parcel. When all the parcels are made, place on the baking trays, brush the tops with egg wash and sprinkle with more sesame seeds. Bake for 20 mins, swapping the trays over halfway through so that the parcels brown evenly.
• Meanwhile, make the mash. Put the sweet potato in a large pan of water, cover with a lid and boil for 10-12 mins until tender. Drain, reserving a little of the cooking water, and leave to steamdry. Tip the sweet potato into a food processor with the tahini, olive oil and plenty of seasoning. Whizz until smooth, adding enough of the cooking water to make a smooth purée. To make the salad, whisk together the lemon juice, honey and olive oil in a large bowl with some seasoning. Add the remaining ingredients and toss everything together.
• Spoon some of the sweet potato onto each plate. Add a pile of the herb salad and 2 halloumi parcels to each plate and drizzle with a little extra virgin olive oil.