I found a Korean Bibimbap restaurant and fell in love with their sesame dressing. Although it had no cream I suspected they used conventional mayonnaise so I avoided it. When my grandson told me how much he liked it, I had to create a vegan version!
My salad was based on ingredients available at the restaurant. Korean style salad.
Creamy sesame dressing
This dressing could easily be used on any Asian variety of salad whether it be Korean, Thai, Vietnamese or Japanese. I am serving this on a bed of Asian vegetables topped with spicy Thai spiced peanuts. Trader Joe's makes a Thai spiced cashew that would also work. It is light and delicious!
Print Recipe
Ingredients
- 1 TBSP Tahini Paste
- 3 TBSP Plant yogurt I use So Delicious unsweetened coconut milk yogurt
- 1 TSP pureed ginger
- 6 Drops Sesame oil
- 3 TBSP Umeboshi plum vinegar
- 1 TSP sesame seeds
Instructions
- Add all dressing ingredients together in a blended except the yogurt and blend until tahini is incorporated. Add yogurt and pulse three times to blend in the yogurt. Dressing is done!
Notes
This is a Snap Pea Sheep recipe.
Try adding ginger and garlic to this to really amp it up. As it is, it is really light and delicious!
Try this on my Korean style salad.
