Shiitake Sesame Salad Dressing --a copycat recipe
This homemade salad dressing is loaded with umami flavors! With toasted sesame oil, shiitake mushrooms and tamari soy sauce in a tasty vinaigrette, give your salads a zesty Asian flavor zing! Makes 1 3/4 cup dressing.
Servings: 10 servings.
- 2 dried shiitake mushrooms
- 1 1/2 teaspoons sesame seeds
- 1 cup avocado or grapeseed oil
- 1/3 cup apple cider vinegar
- 2 tablespoons and 2 teaspoons tamari soy sauce
- 3 tablespoons reserved mushroom soaking water
- 1 1/2 teaspoons toasted sesame oil
- 1/4 teaspoon xanthan gum powder , optional (see note)
Put the mushrooms in a small bowl and cover with boiling water. Let soak until the mushrooms are soft, 10 to 20 minutes. Toast the sesame seeds in a small skillet, stirring until they are golden in color. Remove from the heat so they don’t burn.
Drain the mushrooms, reserving 3 tablespoons of the soaking water. Trim and discard the stem; chop the mushrooms.
In a blender jar, put the oil, vinegar, soy sauce, reserved soaking water, sesame oil, the chopped mushrooms and xanthan gum, if using. Whir about 10 seconds, just until the mushrooms are tiny pieces. Add the toasted sesame seeds and blend a few seconds more.
Store in a glass jar, refrigerated.
- Xanthan gum is an optional ingredient--definitely not crucial to the dressing's flavor. I often add it to homemade dressings to make the pour more viscous, less watery.
- This dressing keeps for at least 10 days.
Serving: 4g | Calories: 255kcal | Carbohydrates: 1g | Protein: 1g | Fat: 28g | Saturated Fat: 3g | Sodium: 252mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg