Sesame oil is exactly what it sounds like: an oil derived from sesame seeds.
Sesame oil, fragrant and pungent, is used as a cooking oil in South India and as a complimentary flavor in Chinese, Japanese, Middle Eastern, Korean and Southeast Asian cuisines. I would venture to guess that most Americans find the flavor too overpowering to use as a primary cooking oil, but it’s delicious as an added flavor in so many foods.
Some also use sesame oil as an alternative medicine. The antioxidants and polyunsaturated fats in sesame oil have been shown to help control blood pressure and relieve stress.
This recipe, which uses sesame oil in the dressing, might be the most visually appealing dish you’ve ever made. Along with a burst of flavor, it’s beautiful to look at, too.
Rainbow Thai Chicken Salad
Thai Chicken Salad:
3 cups cooked chicken, shredded
2 cups purple cabbage, shredded
1 cup green cabbage, shredded
1 avocado, diced
1 mango, peeled, pitted and diced
1 (large) carrot, julienned or shredded
1 red pepper, cored and julienned (or diced)
1 cup fresh cilantro leaves, roughly chopped
1/2 cup green onions, chopped
1/4 cup cashews or peanuts, chopped
1/2 cup natural peanut butter
2-3 Tbsp hot water
2 Tbsp rice wine vinegar
2 Tbsp soy sauce
2 Tbsp honey
1/4 tsp sesame oil
juice of 1 lime
pinch of red pepper flakes
To Make The Salad:
Toss all salad ingredients together until combined. Drizzle with dressing or toss to combine, then serve immediately.
To Make The Dressing:
Whisk all ingredients together until combined. If the dressing is too thick, add hot water a teaspoon at a time until it reaches the consistency you desire.
Nutritional Information: Calories Per Serving: 415, Calories from Fat: 201, Fat: 22 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 54 mg, Sodium: 369 mg, Potassium: 562 mg, Carbohydrates: 26 g, Fiber: 6 g, Sugar: 15 g, Protein: 30 g
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