When I visited Japan, I was treated to the duo delight of ubiquitous cabbage and sesame dressing at the corner stores. What a wonderful, healthy country Japan. So I wanted to enjoy this combo back home. Here’s a delicious Asian style vinaigrette recipe that I use on my salads:

• 1 teaspoon of thinly sliced garlic
• 2 tablespoon of toasted sesame seeds
• 2 tablespoon of scallions or red onions or green onions
• 2 tablespoons of thinly sliced ginger
• 4 tablespoons of sesame oil
• 6 tablespoons of rice wine vinegar
• 6 tablespoons of soy sauce
• 1 cup of olive oil

Toast the sesame seeds in a pan on the stove.

While the seeds are toasting, mix the rest of the ingredients.

That’s it!

Pro Tips:

I use an affordable Japanese kitchen knife that I bought in Tokyo. Japanese blades have a much sharper angle than European style knives. They are excellent for super thin slices of garlic and ginger.