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Hoisin-Sesame Dressing

:  March/April 2011

Your rating: None Average: 4.5 (18 votes)

This simple dressing is seasoned with spicy-sweet hoisin sauce, sesame oil and sesame seeds; toss it with shredded napa cabbage and carrots for a simple Asian-inspired slaw.


Hoisin-Sesame Dressing Recipe

Makes: About 3/4 cup

Active Time:

Total Time:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 1/3 cup canola oil
  • 3 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce (see Notes)
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon toasted sesame seeds (see Notes)
  • 1 scallion, minced

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Preparation

  1. Place canola oil, vinegar, hoisin sauce, sesame oil, sesame seeds and scallion in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
  • Notes: Hoisin sauce is a dark brown, thick, spicy-sweet sauce made from soybeans and a complex mix of spices. Look for it in the Asian section of your supermarket and in Asian markets.
  • Sesame seeds can be purchased already toasted. Look for them near other Asian ingredients. Or toast your own in a small dry skillet over low heat, stirring constantly, until golden and fragrant, about 2 minutes.

Nutrition

Per tablespoon: 75 calories; 8 g fat ( 1 g sat , 5 g mono ); 0 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 44 mg sodium; 10 mg potassium.

Carbohydrate Servings: 0

Exchanges: 2 fat


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Recipe Categories

Style/Theme
Vegan
Vegetarian
Everyday favorites
Make ahead instructions
Quick (total 30 min. or less)
Ease of Preparation
Easy
Type of Dish
Salad dressing
Total Time
15 minutes or less
Ethnic/Regional
Asian
Servings
8 or more
Health & Diet Considerations
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Preparation/ Technique
No-cook
Meal/Course
Appetizers
Lunch
Dinner

Season
Spring
Summer
Fall
Winter
Publication
March/April 2011
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