This beautifully balanced Citrus and Sesame Dressing is a fresh addition to your salad game! It’s my absolute favorite for crunchy salads and slaws!

This ahi tuna salad has a base of shredded purple cabbage, Napa cabbage and carrots, so it was a match made in Heaven. Like many people, I get grossed out by soggy salads as a result of using too much salad dressing. I normally serve salad dressings on the side or toss with a minimal amount, then everyone can add more to suit their own preferences.

In this case, I added 2 tablespoons of the dressing to the cabbage and carrot slaw immediately before plating. The cabbage and carrot slaw softened just the right amount while I finished plating the salad. I placed the ahi tuna on top of the slaw, then arranged sliced mango, avocado, cucumber and radishes around the ahi tuna perched slaw.

Store dressing in the fridge for 5-7 days in a mason jar or air-tight container.

Citrus and Sesame Dressing

Sacha Hirschfeld

This beautifully balanced dressing is a fresh addition to your salad game!

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Prep Time 3

Cook Time 2

Total Time 5

Course Dressings & Sauces

Cuisine American

Servings 7

Calories 155 kcal

Equipment

1 mason jar or jar with tight fitting lid with tight fitting lid

Ingredients

¼ cup freshly squeezed orange juice
2 tablespoons dark sesame oil
3 tablespoons extra-virgin olive oil
3 tablespoons soy sauce or Braggs Aminos
3 tablespoons tahini
2 tablespoons honey or maple syrup to make it vegan
2 tablespoons rice vinegar or apple cider vinegar
1 tsp orange zest
1 garlic clove minced
1 teaspoon fresh ginger finely grated

Instructions

Place all ingredients in a mason jar and shake well until combined. Don't forget to give the dressing a good shake before serving. Alternatively, you can place all ingredients in the food processor and blend until smooth.