Sesame-Soy Dressing

Spring 2003, The Essential EatingWell Cookbook (2004)

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Green tea cuts the saltiness in this soy sauce-based dressing. You can also use it as a dipping sauce or as a sauce for fish.

Sesame-Soy Dressing

Makes: About 2/3 cup

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  • 3 tablespoons reduced-sodium soy sauce
  • 3 tablespoons strong brewed green tea, or black tea
  • 2 tablespoons rice vinegar, (see Note)
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil


  1. Whisk all ingredients in a small bowl.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.
  • Note: Rice vinegar is a mild vinegar made from glutinous rice; bottlings range from clear to aged (extremely dark). Clear rice vinegar works best in this recipe. Substitute cider vinegar in a pinch.


Per tablespoon: 25 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 0 g carbohydrates; 0 g added sugars; 0 g protein; 0 g fiber; 145 mg sodium; 8 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 fat

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