Japanese sesame seed vinaigrette

Ingredients

• 2 cuillères à soupe White sesame seeds (to toast, then coarsely grind)
• 1 cuillère à soupe White sugar
• 2 cuillères à soupe Rice vinegar
• 2 cuillères à soupe Soy sauce (preferably light)
• 1 cuillère à soupe Sesame oil (toasted oil for more flavor)
• 3 cuillères à soupe Japanese mayonnaise (Kewpie) (rich and slightly sweet)
• 100 g White cabbage (finely shredded)
• 100 g Red cabbage (finely shredded)
• 1 tête petite Escarole (chicory) (cut into julienne)
• 1 moyenne Carrot (cut into julienne)
• 0.5 moyen Cucumber (cut into half‑round slices)
• 5 pièces Radish (sliced thinly)

Instructions

1. Toast the sesame seeds

   Heat a small pan over medium heat, add the sesame seeds and stir constantly until they turn golden and release a nutty aroma (about 3‑4 minutes). Transfer immediately to a bowl to stop the cooking.

   Time: PT4M

2. Grind the seeds

   Using a mortar and pestle or a blender, coarsely crush the toasted seeds to obtain a slightly grainy texture.

   Time: PT2M

3. Mix the vinaigrette

   In a bowl, add the sugar, rice vinegar, soy sauce, sesame oil, Japanese mayonnaise and the ground sesame seeds. Whisk until a smooth sauce forms.

   Time: PT3M

4. Cut the vegetables

   Wash and dry the vegetables. Finely shred the white and red cabbage. Cut the escarole into julienne, the carrot into julienne, the cucumber into half‑round slices and the radishes into thin rounds. Gather everything in a large salad bowl.

   Time: PT10M

5. Assemble the salad

   Divide the raw vegetables onto plates or a serving dish, drizzle with vinaigrette just before serving and sprinkle with a few extra sesame seeds.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

12 g

Fat

10 g

Fiber

3 g

Ingredient Substitutions

• Instead of White sesame seeds: Black sesame seeds, Sunflower seeds
• Instead of White sugar: Cane sugar, Honey (reduce the amount)
• Instead of Rice vinegar: Apple cider vinegar, White vinegar
• Instead of Soy sauce: Tamari, Low-sodium soy sauce
• Instead of Sesame oil: Peanut oil, Walnut oil
• Instead of Japanese mayonnaise (Kewpie): Regular mayonnaise + 1/2 teaspoon sugar
• Instead of White cabbage: Green cabbage, Kale
• Instead of Red cabbage: Red cabbage can be omitted
• Instead of Escarole (chicory): Endive, Arugula
• Instead of Carrot: Zucchini, Bell pepper
• Instead of Cucumber: Zucchini
• Instead of Radish: Daikon, Turnip

Equipment Needed

• Pan (or small saucepan) for toasting the seeds
• Mortar and pestle or blender
• Mixing bowl
• Chef's knife
• Cutting board
• Mandoline or julienne slicer (optional)
• Measuring spoons
• Whisk or wooden spoon
• Spatula or serving spoon (optional)

Critical Steps — Do Not Skip

• Toast the sesame seeds without burning them
• Balance the proportions of sugar, vinegar and soy sauce in the vinaigrette

Chef Tips from the Video

• Add a small teaspoon of freshly grated ginger for a spicy note.
• For extra heat, incorporate a few red pepper flakes.
• Replace Japanese mayonnaise with Greek yogurt for a lighter version.

Troubleshooting

Storage

Refrigerator: Vinaigrette: up to 5 days in an airtight container. Raw vegetables: consume the same day to retain crunch.

Freezer: Not recommended to freeze the vinaigrette because of the mayonnaise.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the vinaigrette 1‑2 days ahead and store it in the refrigerator.
• Cut the vegetables ahead of time, place them in cold water and drain just before serving to preserve crunch.