Sesame and ginger vinaigrette
Our version of a toasted sesame and Madagascar ginger powder dressing, for a salad or cold noodles. Contains sesame.
- Prep 10 min
- Cooking 3 min
- Total 13 min
- Difficulty Easy
This vinaigrette pairs the crunch of toasted sesame with the discreet heat of ginger, to season a raw vegetable salad or cold noodles. Our version is ready in a few minutes, with no long cooking.
The sesame we offer is grown in Vangaindrano, in south-east Madagascar; this vinaigrette therefore contains sesame. Ginger, prepared as a powder in the same region, is added without needing to be grated.
Preparation
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Dry-toast the sesame seeds in a hot pan, 2 to 3 minutes, stirring constantly until they turn lightly golden and fragrant.
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Leave them to cool, then crush them coarsely in a mortar.
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In a bowl, mix the soy sauce, rice vinegar, oil and honey.
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Add the ginger powder and whisk to dissolve it well into the liquid.
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Stir in the crushed sesame seeds and mix one last time before serving.
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Pour over a raw vegetable salad, cold noodles or steamed vegetables just before serving.
The little extra that changes everything
Dry-toast the sesame seeds, with no oil, stirring constantly: they burn quickly once golden, it is best to take them off the heat as soon as they are fragrant rather than waiting for them to brown. For the technique of toasting sesame, see toasting sesame seeds. To find out more about this spice, read Madagascar sesame. Our products for this recipe: Madagascar sesame seeds (50 g pouch), Madagascar ginger powder (40 g glass jar)
