Sesame-Soy Dressing

The tahini not only amps up the sesame flavour along with the oil, it adds body that helps coat the vegetables in the Sesame-Soy Cabbage Wedge Salad (page 88). This dressing can be used to add Asian flair to any salad.

⅓ cup (80 mL) cold-pressed soybean or canola oil

¼ cup (60 mL) unseasoned rice vinegar 2 tbsp (30 mL) soy sauce

2 tbsp (30 mL) tahini or peanut butter 1 tbsp (15 mL) honey

2 tsp (10 mL) sesame oil

Hot pepper sauce

1 Combine soybean oil, vinegar, soy sauce, tahini, honey and sesame oil in a tall cup to use an immersion blender, or in an upright blender, and purée until thick and emulsified. Season to taste with hot pepper sauce. Use immediately or cover and refrigerate for up to 1 week (let warm slightly before using).

Serves 4