Recipe adapted from JUN in FOOD52! I’ve included his recipe below, as well as my modifications. We love this dressing with mixed greens, tofu, carrots, and cucumbers but the options are endless! It makes less than a half cup of dressing.

Ingredients for the dressing

• 3 tablespoons white sesame seeds
  • I used toasted sesame seeds (all I could find) but if you use white sesame seeds toast them first before grinding 
• 4 tablespoons mayonnaise (preferably Japanese Kewpie brand)
  • I used vegan mayo
• 1/2 tablespoon wholegrain mustard
  • I used stoneground mustard 
• 1 tablespoon rice vinegar
• 1 1/2 tablespoons light soy sauce
  • I used regular soy sauce 
• 1 teaspoon sesame oil
  • I did about a tablespoon 
• 1 tablespoon granulated sugar
• I added a couple of minced Serrano peppers for heat 

Directions  

1. Grind the sesame seeds in a food processor (stopping before it turns into a paste). 
2. Add the seeds to a small bowl and then stir in the mayo and mustard, followed by the rice vinegar, soy sauce, sesame oil, and sugar. Taste and adjust any seasonings!