Sesame Lime Dressing
Pourable Jain sesame lime dressing with toasted sesame oil, fresh lime, cumin, and chili. No onion, garlic, or ginger. Ready in about five minutes.
Equipment
- Mixing bowl or jar with lid
- Whisk
Ingredients
Sesame lime dressing
- 3 tablespoons lime juice freshly squeezed
- 3 tablespoons toasted sesame oil or 2 tbsp sesame oil plus 1 tbsp neutral oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon chili flakes or finely chopped green chili, to taste
- pinch hing asafoetida; optional
- pinch sugar or jaggery optional; only if lime tastes harsh
- 1 tablespoon toasted sesame seeds optional; white or mixed
- 1 teaspoon cold water optional; only if needed to thin
Instructions
Juice and season
- Squeeze the lime and strain out seeds.
- In a bowl or jar, whisk lime juice, salt, cumin, chili, and optional hing until the salt dissolves.
- Taste the acid base before adding oil. It should taste sharper than you want the finished dressing.
Emulsify the sesame oil
- Whisk in toasted sesame oil in a thin stream until the dressing looks slightly cloudy and glossy.
- Or add the oil to a jar, seal, and shake hard for about twenty seconds.
- Stir in toasted sesame seeds if using.
Balance and pour
- Taste again. Add a pinch of sweetener only if the lime tastes bitter or harsh.
- Add a teaspoon of cold water only if the dressing feels too thick to drizzle.
- Use right away, or refrigerate and shake again before serving.
Notes
Fresh lime beats bottled next to toasted sesame oil.
Sesame oil separates when cold. Bring the jar to room temperature for a few minutes, then shake hard before dressing salad.
Check sesame oil labels for a clean oil with no onion or garlic flavorings if you are cooking Jain.
Store in an airtight jar in the fridge for three to four days. Shake before each use.
Pair with Broccoli Almond Crunch Salad, Brown Rice Chickpea Protein Salad, or grain bowls.
Tried this recipe?Let us know how it was!